酸法脱酰胺修饰对刺芹侧耳蛋白质消化性和功能特性的影响
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摘要
为研究酸法脱酰胺修饰对刺芹侧耳蛋白质的功能特性和消化性的影响,本研究以刺芹侧耳粉为原料,通过碱提酸沉法提取刺芹侧耳蛋白质,并采用0.175mol/L盐酸、57.5℃改性,改性时间为121min5s,制备出脱酰胺修饰蛋白质,探索脱酰胺改性对蛋白质的消化性及功能特性的影响。结果表明:脱酰胺修饰可提高刺芹侧耳蛋白质的溶解性、持油性、起泡性和乳化性,但对其持水性的改善作用不明显;同时脱酰胺修饰蛋白质表面疏水性和荧光强度增大,蛋白质巯基和二硫键含量变化不明显;体外消化率提高,消化产物的多肽含量降低,游离氨基酸含量增大。酸法脱酰胺修饰可在一定程度上有效改善蛋白质的功能特性和提高蛋白质的体外消化水平。
The effects of acid deamination on the functional properties and digestive characteristics of Pleurotus eryngii protein were explored. P. eryngii protein was extracted by alkaline extraction and acid precipitation method, then modified by acid precipitation using 0.175 mol/L hydrochloric acid at 57.5°C for121 min 5 s for preparation of deamidation modified P. eryngii protein. The results showed that the solubility,oil holding capacity, foam property, and emulsify property of the deamidation modified protein were notably improved, while the improvement of water holding capacity was not evident. The surface hydrophobicity and fluorescence intensity of the protein were increased after deamination, while the content of sulfhydryl and disulfide was not changed obviously. The in vitro digestibility and hydrolysis degree were also improved and the content of free amino acids increased. These results proved that the acid deamidation modification could effectively improve the functional properties of P. eryngii protein and increase the in vitro digestion rate.
The effects of acid deamination on the functional properties and digestive characteristics of Pleurotus eryngii protein were explored. P. eryngii protein was extracted by alkaline extraction and acid precipitation method, then modified by acid precipitation using 0.175 mol/L hydrochloric acid at 57.5°C for121 min 5 s for preparation of deamidation modified P. eryngii protein. The results showed that the solubility,oil holding capacity, foam property, and emulsify property of the deamidation modified protein were notably improved, while the improvement of water holding capacity was not evident. The surface hydrophobicity and fluorescence intensity of the protein were increased after deamination, while the content of sulfhydryl and disulfide was not changed obviously. The in vitro digestibility and hydrolysis degree were also improved and the content of free amino acids increased. These results proved that the acid deamidation modification could effectively improve the functional properties of P. eryngii protein and increase the in vitro digestion rate.
引文
Alam N,Yoon KN,Lee JS,Cho HJ,Shim MJ,Lee TS,2011.Dietary effect of Pleurotus eryngii on biochemical function and histology in hypercholesterolemic rats.Saudi Journal of Biological Sciences,18(4):403-409
Bradford MM,1976.A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.Analytical Biochemistry,72(12):248-254
Dai C,Zhang W,He R,Xiong F,Ma H,2017.Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins.LWT-Food Science and Technology,86:424-429
Gong KJ,Shi AM,Liu HZ,Liu L,Hu H,Adhikari B,2015.Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate.Journal of Food Engineering,S0260877415004094
Jiang L,Wang Z,Yang L,Meng X,Sui X,Qi B,Linyi Z,2015.Relationship between surface hydrophobicity and structure of soy protein isolate subjected to different ionic strength.International Journal of Food Properties,18(5):1059-1074
Li HZ,2013.Research on separation,extraction,physicochemical properties and antioxidant activity of digestive products in Camellia oleifera.Master Thesis,Nanchang University,Nanchang.1-90(in Chinese)
Liao L,2011.Research on wheat gluten protein modified by wet heat organic acid deamidation and its mechanism.Master Thesis,South China University of Technology,Guangzhou.1-204(in Chinese)
Long P,2015.Effect of ultrasonic and deamidation modification on in vitro digestibility of cereal protein.Master Thesis,Jiangnan University,Wuxi.1-57(in Chinese)
Matsudomi N,Kato A,Kobayashi K,1982.Conformation and surface properties of deamidated gluten.Agricultural and Biological Chemistry,46(6):1583-1586
Matsudomi N,Sasaki T,Kato A,Kobayashi K,1985.Conformational changes and functional properties of acid-modified soy protein.Agricultural and Biological Chemistry,49(5):1251-1256
Omana DA,Plastow G,Betti M,2011.The use ofβ-glucan as a partial salt replacer in high pressure processed chicken breast meat.Food Chemistry,129:768-776
Pandya A,Sutariya PG,Menon SK,2013.Protein mediated synthesis of gold nanobiocatalyst by microwave:a high efficient catalytic activity for the selective oxidation of benzyl alcohol.Journal of Molecular Catalysis A:Chemical,380(4):78-83
Pelvan PE,Janiak,MA,Amarowicz R,Alasalvar C,2017.Protein precipitating capacity and antioxidant activity of turkishtombul hazelnut phenolic extract and its fractions.Food Chemistry,218:584-590
Qiu CY,2014.Research on structure,interfacial properties and stability of desolvation wheat gliadin.PhDDissertation,South China University of Technology,Guangzhou.1-164(in Chinese)
Redman DG,Ewart JAD,2010.Disulphide interchange in cereal proteins.Journal of the Science of Food and Agriculture,18(11):520-523
Shori AB,Baba AS,Chuah PF,2013.The effects of fish collagen on the proteolysis of milk proteins,ACEinhibitory activity and sensory evaluation of plain-and Allium sativum-yogurt.Journal of the Taiwan Institute of Chemical Engineers,44(5):701-706
Smirnoffm N,Cumbes QJ,1989.Hydroxyl radical scavenging activity of compatible solutes.Phytochemistry,28:1057-1060
Sun Y,Li W,2017.Activity-guided isolation and structural identification of immunomodulating substances from Pleurotus eryngii byproducts.International Immunopharmacology,51:82-90
Tomotake H,Shimaoka I,Kayashita J,Nakajoh M,Kato N,2002.Physicochemical and functional properties of buckwheat protein product.Journal of Agricultural and Food Chemistry,50(7):2125-2129
Versantvoort CH,Oomen AG,Van DKE,Rompelberg CJ,Sips AJ,2005.Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food.Food and Chemical Toxicology,43(1):31-40
Wang F,Liu H,Dong MH,2010.Research on functional properties of mulberry leaf protein.Journal of Food Science,31(11):81-86(in Chinese)
Wu CH,Nakai S,Powrie WD,1976.Preparation and properties of acid-solubilized gluten.Journal of Agricultural and Food Chemistry,24(3):504-510
Xu CH,2010.Research on the glycosylation and thermal aggregation of soybean globulin-ploysaccharide.Master Thesis,South China University of Technology,Guangzhou.1-198(in Chinese)
Xu N,Gao Z,Zhang J,Jing H,Li S,Ren Z,2017.Hepatoprotection of enzymatic-extractable mycelia zinc polysaccharides by Pleurotus eryngii var.tuoliensis.Carbohydrate Polymers,157:196-206
Yang YX,Zhao XX,Zhang Y,2009.Proteomic analysis of mammary tissues from healthy cows and clinical mastitic cows for identification of disease-related proteins.Veterinary Research Communications,33(4):295-303
Yao XT,2014.Deamidation and enzymatic glycosylation cross-linking modification of casein and soy protein and product properties.Master Thesis,Northeast Agricultural University,Harbin.1-69(in Chinese)
Yao ZQ,Lan J,2004.Research progress on Pleurotus eryngii.Journal of Edible Fungi,2004(1):52-58(in Chinese)
Yi CP,Yao HY,2007.Effect of acid deamidation on the intermolecular interaction and secondary structure of rice protein.Journal of the Chinese Cereals,2007(5):1-4(in Chinese)
Yuan XY,Feng WJ,Bao XL,2017.Effect of deamidation on calcium binding and in vitro digestibility of sunflower protein proteolytic peptides.Journal of the Chinese Cereals,32(10):73-77(in Chinese)
Zhang C,Li S,Zhang J,Hu C,Che G,Zhou M,2016.Antioxidant and hepatoprotective activities of intracellular polysaccharide from Pleurotus eryngii SI-04.International Journal of Biological Macromolecules,91:568-577
Zhang HP,Zhang J,Liu AJ,Zhang P,Sun GR,2013.Analysis of nutritional components and bioactive substances of Pleurotus eryngii.Journal of Nutrition,2013(3):307-309(in Chinese)
Zhao HS,Chen LJ,Liang P,Cheng WJ,Zhong J,2015.Effects of different modification methods on functional properties of proteins.Journal of Food Industry,36(12):223-226(in Chinese)
Zhou C,Ma H,Yu X,Liu B,Ael-G Y,Pan Z,2013.Pretreatment of defatted wheat germ proteins(by-products of flour mill industry)using ultrasonic horn and bath reactors:effect on structure and preparation of ace-inhibitory peptides.Ultrasonics Sonochemistry,20(6):1390-1400
李慧珍,2013.油茶粕蛋白质的分离提取、理化性质及体外消化产物的抗氧化性研究.南昌大学硕士论文,南昌.1-90
廖兰,2011.湿热有机酸脱酰胺改性小麦面筋蛋白及作用机理的研究.华南理工大学硕士论文,广州.1-204
龙佩,2015.超声波和脱酰胺改性对谷物蛋白体外消化率的影响.江南大学硕士论文,无锡.1-57
仇超颖,2014.脱酰胺小麦醇溶蛋白结构、界面性质及其乳浊液稳定性的研究.华南理工大学博士论文,广州.1-164
王芳,刘华,董梅红,2010.桑叶蛋白的功能特性研究.食品科学,31(11):81-86
许彩虹,2010.大豆球蛋白糖基化接枝改性及其热聚集行为研究.华南理工大学硕士论文,广州.1-198
姚欣彤,2014.酪蛋白和大豆蛋白的脱酰胺和酶法糖基化交联修饰及产物性质.东北农业大学硕士论文,哈尔滨.1-69
姚自奇,兰进,2004.杏鲍菇研究进展.食用菌学报,2004(1):52-58
易翠平,姚惠源,2007.酸法脱酰胺对大米蛋白分子间作用力和二级结构的影响.中国粮油学报,2007(5):1-4
袁兴宇,冯文君,包小兰,2017.脱酰胺对葵花籽蛋白酶解肽的钙结合量及体外消化性的影响.中国粮油学报,32(10):73-77
张化朋,张静,刘阿娟,张鹏,孙润广,2013.杏鲍菇营养成分及生物活性物质分析.营养学报,2013(3):307-309
赵卉双,陈丽娇,梁鹏,程文健,钟机,2015.不同改性方法对蛋白质功能性质的影响研究.食品工业,36(12):223-226
Bradford MM,1976.A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.Analytical Biochemistry,72(12):248-254
Dai C,Zhang W,He R,Xiong F,Ma H,2017.Protein breakdown and release of antioxidant peptides during simulated gastrointestinal digestion and the absorption by everted intestinal sac of rapeseed proteins.LWT-Food Science and Technology,86:424-429
Gong KJ,Shi AM,Liu HZ,Liu L,Hu H,Adhikari B,2015.Emulsifying properties and structure changes of spray and freeze-dried peanut protein isolate.Journal of Food Engineering,S0260877415004094
Jiang L,Wang Z,Yang L,Meng X,Sui X,Qi B,Linyi Z,2015.Relationship between surface hydrophobicity and structure of soy protein isolate subjected to different ionic strength.International Journal of Food Properties,18(5):1059-1074
Li HZ,2013.Research on separation,extraction,physicochemical properties and antioxidant activity of digestive products in Camellia oleifera.Master Thesis,Nanchang University,Nanchang.1-90(in Chinese)
Liao L,2011.Research on wheat gluten protein modified by wet heat organic acid deamidation and its mechanism.Master Thesis,South China University of Technology,Guangzhou.1-204(in Chinese)
Long P,2015.Effect of ultrasonic and deamidation modification on in vitro digestibility of cereal protein.Master Thesis,Jiangnan University,Wuxi.1-57(in Chinese)
Matsudomi N,Kato A,Kobayashi K,1982.Conformation and surface properties of deamidated gluten.Agricultural and Biological Chemistry,46(6):1583-1586
Matsudomi N,Sasaki T,Kato A,Kobayashi K,1985.Conformational changes and functional properties of acid-modified soy protein.Agricultural and Biological Chemistry,49(5):1251-1256
Omana DA,Plastow G,Betti M,2011.The use ofβ-glucan as a partial salt replacer in high pressure processed chicken breast meat.Food Chemistry,129:768-776
Pandya A,Sutariya PG,Menon SK,2013.Protein mediated synthesis of gold nanobiocatalyst by microwave:a high efficient catalytic activity for the selective oxidation of benzyl alcohol.Journal of Molecular Catalysis A:Chemical,380(4):78-83
Pelvan PE,Janiak,MA,Amarowicz R,Alasalvar C,2017.Protein precipitating capacity and antioxidant activity of turkishtombul hazelnut phenolic extract and its fractions.Food Chemistry,218:584-590
Qiu CY,2014.Research on structure,interfacial properties and stability of desolvation wheat gliadin.PhDDissertation,South China University of Technology,Guangzhou.1-164(in Chinese)
Redman DG,Ewart JAD,2010.Disulphide interchange in cereal proteins.Journal of the Science of Food and Agriculture,18(11):520-523
Shori AB,Baba AS,Chuah PF,2013.The effects of fish collagen on the proteolysis of milk proteins,ACEinhibitory activity and sensory evaluation of plain-and Allium sativum-yogurt.Journal of the Taiwan Institute of Chemical Engineers,44(5):701-706
Smirnoffm N,Cumbes QJ,1989.Hydroxyl radical scavenging activity of compatible solutes.Phytochemistry,28:1057-1060
Sun Y,Li W,2017.Activity-guided isolation and structural identification of immunomodulating substances from Pleurotus eryngii byproducts.International Immunopharmacology,51:82-90
Tomotake H,Shimaoka I,Kayashita J,Nakajoh M,Kato N,2002.Physicochemical and functional properties of buckwheat protein product.Journal of Agricultural and Food Chemistry,50(7):2125-2129
Versantvoort CH,Oomen AG,Van DKE,Rompelberg CJ,Sips AJ,2005.Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food.Food and Chemical Toxicology,43(1):31-40
Wang F,Liu H,Dong MH,2010.Research on functional properties of mulberry leaf protein.Journal of Food Science,31(11):81-86(in Chinese)
Wu CH,Nakai S,Powrie WD,1976.Preparation and properties of acid-solubilized gluten.Journal of Agricultural and Food Chemistry,24(3):504-510
Xu CH,2010.Research on the glycosylation and thermal aggregation of soybean globulin-ploysaccharide.Master Thesis,South China University of Technology,Guangzhou.1-198(in Chinese)
Xu N,Gao Z,Zhang J,Jing H,Li S,Ren Z,2017.Hepatoprotection of enzymatic-extractable mycelia zinc polysaccharides by Pleurotus eryngii var.tuoliensis.Carbohydrate Polymers,157:196-206
Yang YX,Zhao XX,Zhang Y,2009.Proteomic analysis of mammary tissues from healthy cows and clinical mastitic cows for identification of disease-related proteins.Veterinary Research Communications,33(4):295-303
Yao XT,2014.Deamidation and enzymatic glycosylation cross-linking modification of casein and soy protein and product properties.Master Thesis,Northeast Agricultural University,Harbin.1-69(in Chinese)
Yao ZQ,Lan J,2004.Research progress on Pleurotus eryngii.Journal of Edible Fungi,2004(1):52-58(in Chinese)
Yi CP,Yao HY,2007.Effect of acid deamidation on the intermolecular interaction and secondary structure of rice protein.Journal of the Chinese Cereals,2007(5):1-4(in Chinese)
Yuan XY,Feng WJ,Bao XL,2017.Effect of deamidation on calcium binding and in vitro digestibility of sunflower protein proteolytic peptides.Journal of the Chinese Cereals,32(10):73-77(in Chinese)
Zhang C,Li S,Zhang J,Hu C,Che G,Zhou M,2016.Antioxidant and hepatoprotective activities of intracellular polysaccharide from Pleurotus eryngii SI-04.International Journal of Biological Macromolecules,91:568-577
Zhang HP,Zhang J,Liu AJ,Zhang P,Sun GR,2013.Analysis of nutritional components and bioactive substances of Pleurotus eryngii.Journal of Nutrition,2013(3):307-309(in Chinese)
Zhao HS,Chen LJ,Liang P,Cheng WJ,Zhong J,2015.Effects of different modification methods on functional properties of proteins.Journal of Food Industry,36(12):223-226(in Chinese)
Zhou C,Ma H,Yu X,Liu B,Ael-G Y,Pan Z,2013.Pretreatment of defatted wheat germ proteins(by-products of flour mill industry)using ultrasonic horn and bath reactors:effect on structure and preparation of ace-inhibitory peptides.Ultrasonics Sonochemistry,20(6):1390-1400
李慧珍,2013.油茶粕蛋白质的分离提取、理化性质及体外消化产物的抗氧化性研究.南昌大学硕士论文,南昌.1-90
廖兰,2011.湿热有机酸脱酰胺改性小麦面筋蛋白及作用机理的研究.华南理工大学硕士论文,广州.1-204
龙佩,2015.超声波和脱酰胺改性对谷物蛋白体外消化率的影响.江南大学硕士论文,无锡.1-57
仇超颖,2014.脱酰胺小麦醇溶蛋白结构、界面性质及其乳浊液稳定性的研究.华南理工大学博士论文,广州.1-164
王芳,刘华,董梅红,2010.桑叶蛋白的功能特性研究.食品科学,31(11):81-86
许彩虹,2010.大豆球蛋白糖基化接枝改性及其热聚集行为研究.华南理工大学硕士论文,广州.1-198
姚欣彤,2014.酪蛋白和大豆蛋白的脱酰胺和酶法糖基化交联修饰及产物性质.东北农业大学硕士论文,哈尔滨.1-69
姚自奇,兰进,2004.杏鲍菇研究进展.食用菌学报,2004(1):52-58
易翠平,姚惠源,2007.酸法脱酰胺对大米蛋白分子间作用力和二级结构的影响.中国粮油学报,2007(5):1-4
袁兴宇,冯文君,包小兰,2017.脱酰胺对葵花籽蛋白酶解肽的钙结合量及体外消化性的影响.中国粮油学报,32(10):73-77
张化朋,张静,刘阿娟,张鹏,孙润广,2013.杏鲍菇营养成分及生物活性物质分析.营养学报,2013(3):307-309
赵卉双,陈丽娇,梁鹏,程文健,钟机,2015.不同改性方法对蛋白质功能性质的影响研究.食品工业,36(12):223-226