Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme.
Mechanism of the discrepancy in the enzymatic hydrolysis efficiency between defatted peanut flour and peanut protein isolate by Flavorzyme.
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DOI：
10.1016/j.foodchem.2014.07.037
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发表时间：
2015-02
期刊：
影响因子：
8.8
通讯作者：
Lin Zheng;Yijun Zhao;Chuqiao Xiao;D. Sun-Waterhouse;Mouming Zhao;G. Su
中科院分区：
文献类型：
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作者：
Lin Zheng;Yijun Zhao;Chuqiao Xiao;D. Sun-Waterhouse;Mouming Zhao;G. Su
脱脂花生粉（DPF）和分离花生蛋白（PPI）被广泛用于制备花生蛋白水解物。为了比较它们的酶解效率，分别用Alcalase、Neutrase、木瓜蛋白酶、Protamex和Flavorzyme对DPF和PPI进行酶解。Alcalase和Flavorzyme被发现是水解DPF和PPI最有效的蛋白酶。使用Alcalase时PPI的水解效率相当，而使用Flavorzyme时PPI的水解效率低于DPF。对DPF、PPI及其风味酶水解残基的蛋白质溶解度、亚基和构象以及氨基酸组成的变化分析表明，PPI制备工艺对其影响很小，但在水解和/或水解后热处理过程中通过非共价键（包括疏水相互作用和氢键）形成的肽聚集可能是风味酶水解PPI效率降低的原因。
Both defatted peanut flour (DPF) and peanut protein isolate (PPI) are widely used to prepare peanut protein hydrolysates. To compare their enzymatic hydrolysis efficiencies, DPF and PPI were hydrolysed by Alcalase, Neutrase, Papain, Protamex and Flavorzyme. Alcalase and Flavorzyme were found to be the most efficient proteases to hydrolyse both DPF and PPI. The efficiency was comparable to each other when using Alcalase, while PPI was hydrolysed less efficiently than DPF when using Flavorzyme. Analysis of changes in the protein solubility, subunit and conformation, and amino acid composition of DPF, PPI and their Flavorzyme hydrolysis residues indicated that the PPI preparation process had minimal effect on it, but peptide aggregation via non-covalent bonding (including hydrophobic interactions and hydrogen bonds) during hydrolysis and/or thermal treatment after hydrolysis were likely responsible for the reduced hydrolysis efficiency of PPI by Flavorzyme.