水解度对刺参蛋白水解物抗氧化活性和功能特性的影响

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2022-08-23 DOI:10.1556/066.2022.00048

Taiwo Vo, V. K. Nguyen, T. Nguyen, B. Vo, T. Nguyen

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引用次数: 0

摘要

本研究旨在考察水解度（DH）对刺参蛋白水解物（AP）抗氧化活性和功能特性的影响。因此，AP在DH为66.7%时表现出最高的2，2-二苯基-1-苦基肼（DPPH）清除活性（SA）和铁还原抗氧化能力（FRAP）。而AP的2，2′-叠氮基双（3-乙基苯并噻唑啉-6-磺酸）阳离子自由基（ABTS•+）SA和超氧阴离子自由基（O2•–）SA在DH为75.8%时达到峰值。此外，在pH为3～8的范围内，AP热处理后的溶解度超过55%，发泡能力（FC）为5.7～80.0%，发泡稳定性（FS）为2.9～77.0%，乳化活性指数（EAI）为16.1～56.3 m2 g−1，乳化稳定性指数（ESI）为12.4–156.7 min。AP的最高持水能力（WHC）和持油能力（OHC）分别在DH为66.7%和50.6%。本研究通过生产具有功能的抗氧化剂AP来提高醋酸酯的价值。

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Effect of hydrolytic degree on antioxidant activity and functional properties of Acetes japonicus proteolysate

This study aims to examine the effect of hydrolysis degree (DH) on both antioxidant activity and functional properties of Acetes japonicus proteolysate (AP). Consequently, the AP showed the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (SA) and ferric reducing antioxidant power (FRAP) at DH of 66.7%. Whereas, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) cation radical (ABTS•+) SA and superoxide anion radical (O2 •–) SA of the AP peaked at DH of 75.8%. In addition, its strongest Fe2+-chelating rate was found at DH of 72.1%. In the pH range from 3 to 8, the AP showed solubility over 55% even after heat treating, foaming capacity (FC) of 5.7–80.0%, foaming stability (FS) of 2.9–77.0%, emulsifying-activity index (EAI) of 16.1–56.3 m2 g−1, and emulsifying stability index (ESI) of 12.4–156.7 min. The highest water-holding capacity (WHC) and oil-holding capacity (OHC) of the AP were observed at DH of 66.7% and 50.6%, respectively. This study enhanced value of the Acetes by producing antioxidant AP possessing functionalities.

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来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).