酶解对芝麻蛋白功能性质的影响

为了解酶水解对芝麻蛋白功能性质的影响,制备了不同水解度的芝麻水解蛋白(DH5%, 8%, 10%和 20% ),测定和比较了芝麻分离蛋白和水解蛋白的功能性质。结果表明,水解蛋白的溶解能力显著优于分离蛋白,水解蛋白在等电点pI为 4 5时溶解度均在 95%以上;水解度开始增加时,蛋白的乳化能力随之增加,DH5%时达到最大,随着水解的进一步进行,乳化能力降低;水解蛋白的乳化稳定性和发泡稳定性以及吸油性均略逊于分离蛋白。

Effect of enzymatic hydrolysis on functionality of sesame protein

In order to understand the effect of enzymatic hydrolysis on functionality of protein, sesame protein hydrolyzates with different hydrolysis degree (DH5%, 8%, 10%and 20%) were prepared and functional properties of isolated sesame protein and sesame protein hydrolyzates were measured and compared. The result showed that the solubility of protein hydrolyzates was remarkably superior to that of the isolate. Even at the isoelectric point (pI=4.5), the NSIs of all the protein hydrolyzates were above 95%. The emulsifing capacity (EC) of hydrolyzed protein with low DH was higher than that of protein isolate, and EC reached its optimum at DH5%. After this, as hydrolyze progressed, EC decreased. Emulsifing and foaming stability, oil absorption capacity of protein hydrolyzates were slightly inferior to that of isolated protein.