PDF(Pubmed)
Abstract：
This study aimed to modify plant protein mixture to improve their functionality and digestibility by limited hydrolysis. Soy protein isolate and corn zein were mixed at the ratio of 5:1 (w/w), followed by limited hydrolysis using papain from 15 to 30 min. The structural characteristics, in vitro digestibility, and functional properties were evaluated. Also, DPPH radical scavenging activity was determined. The results indicated that the molecular weight of different modified samples was largely reduced by limited hydrolysis, and the proportion of random coil was significantly increased. Furthermore, the solubility, foaming, emulsifying and water-holding capacity of hydrolyzed protein mixture were significantly improved, which were close to those of whey protein isolate. In vitro digestibility after 30-min limited hydrolysis was remarkably elevated. In addition, the hydrolyzed protein mixture exhibited a higher antioxidant activity than those of untreated proteins. Overall, limited hydrolysis of protein mixture led to improved digestibility, functionality and antioxidant activity.
摘要：
这项研究旨在通过有限的水解来修饰植物蛋白混合物以提高其功能和消化率。大豆分离蛋白和玉米醇溶蛋白以5：1（w/w）的比例混合，然后使用木瓜蛋白酶进行15至30分钟的有限水解。结构特点,体外消化率，并对功能特性进行了评价。此外，测定DPPH自由基清除活性。结果表明，不同改性样品的分子量在有限水解的作用下大大降低，无规卷曲的比例显著增加。此外，溶解度，发泡,水解蛋白混合物的乳化和保水能力显著提高，接近乳清蛋白分离物。30分钟有限水解后的体外消化率显着提高。此外,水解蛋白质混合物比未处理的蛋白质表现出更高的抗氧化活性。总的来说,蛋白质混合物的有限水解导致消化率提高，功能和抗氧化活性。
