Xing-Shuo Chen, Jie Yang, Yi-Nuo Mao, Gui-Jin Sun, Ying-Qiu Li, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Hai-Zhen Mo
{"title":"2-丁醇与β-环糊精联合脱臭对花生蛋白水解物理化特性及抗氧化活性的影响","authors":"Xing-Shuo Chen, Jie Yang, Yi-Nuo Mao, Gui-Jin Sun, Ying-Qiu Li, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Hai-Zhen Mo","doi":"10.1007/s11483-024-09916-9","DOIUrl":null,"url":null,"abstract":"<div><p>This study investigated the bitterness, structure, physicochemical properties and functional properties of peanut protein hydrolysate (PPH) debittered using β-CD and 2-butanol. The sensory properties of debittered PPH were characterized using sensory evaluation combined with electronic tongue and colorimetric analysis. High-performance size exclusion chromatography (HPSEC) and Fourier transform infrared (FTIR) spectroscopy characterized the structures of debittered PPH. Surface hydrophobicity, components of amino acids, and DPPH and ABTS radical scavenging capacities characterized the functional and physicochemical properties of debittered PPH. Bitterness of PPHF-4 with combined treatment of β-CD and 2-butanol was negligible with bitterness score (0.24) and almost unchanged color. Moreover, PPHF-4 retained a high level of umami with the electronic tongue umami response value (12.95). Surface hydrophobicity and amino acid analyses showed that PPHF-4 had the lowest surface hydrophobicity (8.36) and hydrophobic amino acids (202.62 mg/g) content among PPHs debittered. HPSEC analysis showed that compared to untreated PPH, protein hydrolysates less than 5.57 kDa in PPHF-4 were obviously reduced and less than 1.68 kDa were completely removed. The DPPH and ABTS radical scavenging IC50 of PPHF-4 was 0.67 and 0.40 mg/mL, which was decreased but still had a high level of antioxidant properties compared to PPH (0.44 and 0.34 mg/mL).</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 1","pages":""},"PeriodicalIF":2.8000,"publicationDate":"2024-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Debittering of Peanut Protein Hydrolysate Using 2-Butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities\",\"authors\":\"Xing-Shuo Chen, Jie Yang, Yi-Nuo Mao, Gui-Jin Sun, Ying-Qiu Li, Chen-Ying Wang, Yan Liang, Xiang-Zhong Zhao, Hai-Zhen Mo\",\"doi\":\"10.1007/s11483-024-09916-9\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study investigated the bitterness, structure, physicochemical properties and functional properties of peanut protein hydrolysate (PPH) debittered using β-CD and 2-butanol. The sensory properties of debittered PPH were characterized using sensory evaluation combined with electronic tongue and colorimetric analysis. High-performance size exclusion chromatography (HPSEC) and Fourier transform infrared (FTIR) spectroscopy characterized the structures of debittered PPH. Surface hydrophobicity, components of amino acids, and DPPH and ABTS radical scavenging capacities characterized the functional and physicochemical properties of debittered PPH. Bitterness of PPHF-4 with combined treatment of β-CD and 2-butanol was negligible with bitterness score (0.24) and almost unchanged color. Moreover, PPHF-4 retained a high level of umami with the electronic tongue umami response value (12.95). Surface hydrophobicity and amino acid analyses showed that PPHF-4 had the lowest surface hydrophobicity (8.36) and hydrophobic amino acids (202.62 mg/g) content among PPHs debittered. HPSEC analysis showed that compared to untreated PPH, protein hydrolysates less than 5.57 kDa in PPHF-4 were obviously reduced and less than 1.68 kDa were completely removed. The DPPH and ABTS radical scavenging IC50 of PPHF-4 was 0.67 and 0.40 mg/mL, which was decreased but still had a high level of antioxidant properties compared to PPH (0.44 and 0.34 mg/mL).</p></div>\",\"PeriodicalId\":564,\"journal\":{\"name\":\"Food Biophysics\",\"volume\":\"20 1\",\"pages\":\"\"},\"PeriodicalIF\":2.8000,\"publicationDate\":\"2024-12-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Biophysics\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s11483-024-09916-9\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-024-09916-9","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Debittering of Peanut Protein Hydrolysate Using 2-Butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities
This study investigated the bitterness, structure, physicochemical properties and functional properties of peanut protein hydrolysate (PPH) debittered using β-CD and 2-butanol. The sensory properties of debittered PPH were characterized using sensory evaluation combined with electronic tongue and colorimetric analysis. High-performance size exclusion chromatography (HPSEC) and Fourier transform infrared (FTIR) spectroscopy characterized the structures of debittered PPH. Surface hydrophobicity, components of amino acids, and DPPH and ABTS radical scavenging capacities characterized the functional and physicochemical properties of debittered PPH. Bitterness of PPHF-4 with combined treatment of β-CD and 2-butanol was negligible with bitterness score (0.24) and almost unchanged color. Moreover, PPHF-4 retained a high level of umami with the electronic tongue umami response value (12.95). Surface hydrophobicity and amino acid analyses showed that PPHF-4 had the lowest surface hydrophobicity (8.36) and hydrophobic amino acids (202.62 mg/g) content among PPHs debittered. HPSEC analysis showed that compared to untreated PPH, protein hydrolysates less than 5.57 kDa in PPHF-4 were obviously reduced and less than 1.68 kDa were completely removed. The DPPH and ABTS radical scavenging IC50 of PPHF-4 was 0.67 and 0.40 mg/mL, which was decreased but still had a high level of antioxidant properties compared to PPH (0.44 and 0.34 mg/mL).
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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