Physicochemical and functional characteristics of Eucommia ulmoides seed meal protein hydrolysates and their isolates.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-22 DOI:10.1002/jsfa.14393

Zhenzhen Ge, Qiaoqiao Hu, Mingyue Xu, Zelong Liu, Xiaoyuan Wang, Wei Zong, Xiaopeng Wei

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引用次数: 0

Abstract

Background: Eucommia ulmoides Oliv. seed meal (ESM) as a potential edible protein source as this by-product is usually underutilized or discarded. This study aimed to isolate antioxidant ESM protein hydrolysates (ESMHs) fractions and investigate their physicochemical properties to explore their potential applications.

Results: Three fractions (F1, F2, F3) were isolated via gel chromatography, showing a positive correlation between the antioxidant capabilities and their antioxidant amino acids composition. Fluorescence spectra revealed a red shift of 3-6 nm in the maximum emission wavelength (λ_max) for the fractions compared to ESMHs, indicating increased exposure of aromatic amino acids on the side chains of F1, F2, and F3 isolates. The surface hydrophobicity (H₀) index for these isolates followed the order: F2 > F3 > F1, aligning with their endogenous fluorescence spectra data. These findings further verified that more hydrophobic amino acid residues were exposed as a result of the structural unfolding of proteins. Thermal stability analysis demonstrated that the isolated fractions with higher H₀ required less energy for denaturation. A distinct taste difference was observed between isolated fractions and ESMHs, tyrosine, phenylalanine, histidine and arginine were closely associated with the taste generation. Additionally, the low molecular weight and high glutamic acid content of the isolated fractions would contribute to their umami taste.

Conclusion: The present study demonstrated that ESMHs and their isolated fractions possessed desirable functional properties, including antioxidant capacity and favorable taste profiles, thereby presenting significant potential as functional ingredients for food, cosmetics or pharmaceuticals industries. © 2025 Society of Chemical Industry.

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杜仲种子粕蛋白水解物及其分离物的理化和功能特性。

背景：杜仲。种子粕（ESM）作为潜在的可食用蛋白质来源，因为这种副产品通常未被充分利用或丢弃。本研究旨在分离抗氧化ESM蛋白水解物（ESMHs），研究其理化性质，探索其潜在的应用前景。结果：通过凝胶层析分离得到F1、F2、F3三个组分，其抗氧化能力与其抗氧化氨基酸组成呈正相关。荧光光谱显示，与ESMHs相比，这些组分的最大发射波长（λmax）红移了3-6 nm，表明F1、F2和F3分离物侧链上的芳香氨基酸暴露增加。这些菌株的表面疏水性（H0）指数依次为：F2 > F3 > F1，与它们的内源荧光光谱数据一致。这些发现进一步证实，由于蛋白质的结构展开，暴露了更多的疏水氨基酸残基。热稳定性分析表明，H0较高的分离馏分变性所需能量较低。分离馏分与ESMHs有明显的味觉差异，酪氨酸、苯丙氨酸、组氨酸和精氨酸与味觉产生密切相关。此外，其低分子量和高谷氨酸含量也有助于其鲜味。结论：本研究表明，ESMHs及其分离组分具有良好的功能特性，包括抗氧化能力和良好的口感特征，因此在食品、化妆品或制药工业中具有重要的功能成分潜力。©2025化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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