Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
Effects of the enzymatic hydrolysis treatment on functional and antioxidant properties of quinoa protein acid-induced gels
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DOI：
10.1016/j.lwt.2019.108845
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发表时间：
2020-01-01
影响因子：
6
通讯作者：
Spelzini, Dario
中科院分区：
文献类型：
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作者：
Galante, Micaela;De Flaviis, Riccardo;Spelzini, Dario
部分酶解是改善植物蛋白功能和营养特性的常用策略。这项工作的目的是评估藜麦蛋白质的水解，以及其酸诱导凝胶的功能和抗氧化特性。为了实现这一目的，使用真菌丝氨酸蛋白酶获得藜麦蛋白水解产物。测定了水解产物的水解度、表面疏水性、巯基含量和电泳图谱。进行水解藜麦蛋白酸诱导凝胶，并测试所得凝胶的质地特征、持水性、外观（颜色和微观结构特性）以及它们的体外抗氧化活性。酶解过程中发生的变化影响了藜麦蛋白的凝胶形成能力，从而影响了凝胶的特性。酶解3 h后，得到水解度为17 ± 2%、表面疏水性较低的蛋白水解物。这些水解产物得到的凝胶呈现较少的互连蛋白质网络，因此，较低的质构参数和较低的持水能力比对照凝胶。总之，即使水解处理对藜麦蛋白质的胶凝性质有负面影响，有限的水解也能使我们获得具有抗氧化能力的凝胶，其呈现出不同的特征。
Partial enzymatic hydrolysis is frequently used as strategy to improve the functional and nutritional properties of vegetable proteins. The aim of this work was to evaluate the hydrolysis of quinoa proteins, as well as the functional and antioxidant properties of their acid-induced gels. In order to fulfil this purpose, quinoa protein hydrolysates were obtained using a fungal serin protease. The hydrolysis degree, surface hydrophobicity, sulphydryl group content and the electrophoretic profile of hydrolysates were assayed. Hydrolyzed quinoa protein acid-induced gels were carried out and gels obtained were tested for their textural characteristics, water holding capacity, appearance (color and microstructural properties) as well as for their in vitro antioxidant activity. The changes occurring during the enzymatic hydrolysis affected the gel-forming ability of quinoa proteins and therefore the characteristics of gels. After 3 h of proteolysis, protein hydrolysates with 17 +/- 2% hydrolysis degree and low surface hydrophobicity were obtained. Gels obtained of these hydrolysates presented less interconnected protein network and thus, lower textural parameters and lower water holding capacity than control gels. in conclusion, even though the hydrolysis treatment negatively affects the gelling properties of the quinoa proteins, limited hydrolysis enables us to obtain gels with antioxidant capacities which present differential characteristics.