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投稿时间：2023-07-18
投稿时间：2023-07-18
中文摘要: 为研究核桃粕中各蛋白组分的锌离子螯合活性，从核桃粕中筛选出具有锌离子螯合活性的蛋白，并探讨螯合温度、螯合时间、螯合pH值和肽锌质量比对螯合能力的影响。从核桃粕中逐步分离提取出清蛋白、球蛋白、醇溶蛋白、谷蛋白-1和谷蛋白-2，并对比5 种蛋白组分的含量及其酶解物与锌离子的螯合能力，最终选择螯合能力较强的核桃谷蛋白-2作为最适合的原料，占比为51.32%。将核桃谷蛋白-2经中性蛋白酶水解后，在螯合时间30 min、螯合pH值5.50、螯合温度52 ℃、肽与锌质量比2∶1时，获得的核桃谷蛋白-2肽锌螯合物的螯合能力和螯合物得率均最佳，分别为104.98 mg/g和70.53%。
Abstract:To study the zinc ion chelating activity of various protein components in walnut meal,proteins with zinc ion chelating activity were screened from walnut meal,and the effects of chelating temperature,chelating time,chelating pH,and peptide-to-zinc mass ratio on the chelating capacity were investigated.Albumin,globulin,gliadin,glutelin-1,and glutelin-2 were gradually isolated and extracted from walnut meal.The content of these five protein components and the chelating ability of the hydrolysates to chelate zinc ions were compared.Walnut glutelin-2,which had a chelating capacity of 51.32%,was ultimately selected as the most suitable raw material.After hydrolyzing walnut glutelin-2 with neutral protease,the optimal conditions for chelation were determined to be a chelating time of 30 min,a chelating pH of 5.50,a chelating temperature of 52 ℃,and a peptideto-zinc mass ratio of 2∶1.Under these conditions,the chelating capacity and yield of the walnut glutelin-2 peptide-zinc chelate were the best,reaching 104.98 mg/g and 70.53%,respectively.
keywords: walnut glutelin-2 peptide-zinc chelate chelating ability enzymatic hydrolysis of neutral protease process optimization
文章编号：202422018 中图分类号： 文献标志码：
基金项目:“人才引领林果业提质增效”试点工作核桃产业专家团队项目（HTCYZJTD2020-04）
| 作者 | 单位 |
| 梅洁1，刘凤兰2，闫皓3，马慧1，顾雪敏1，王梓棚1，孔令明1* | 1.新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐 830000；2.新疆林科院经济林研究所,新疆 乌鲁木齐 830000；3.新疆维吾尔自治区药品检验研究院,新疆 乌鲁木齐 830000 |
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