食品与发酵工业2024，Vol.50Issue(24)：91-96,6.DOI:10.13995/j.cnki.11-1802/ts.038667
不同分子质量酸枣仁多肽制备及功能特性研究
Preparation and functional properties of polypeptides from Ziziphi Spinosae Semen with different molecular weight
摘要
Abstract
This study aimed to investigate the preparation and functional properties of polypeptides derived from Ziziphi Spinosae Se-men with varying molecular weights.This study screened suitable hydrolysis conditions for Ziziphi Spinosae Semen and isolated polypeptides with different molecular weights(ZSSPP-Ⅰ,ZSSPP-Ⅱ,ZSSPP-Ⅲ,and ZSSPP-Ⅳ)through the use of ultrafiltration.Various functional characteristics of each polypeptide component were examined,including the solubility,oil absorption,foaming ability,foaming stability,emulsification ability,and emulsification stability of each polypeptide component were studied.The relationship between these functional characteristics and molecular weight,as well as temperature and pH,were analyzed.The polypeptides prepared by acid hydrolysis were mainly composed of components with a molecular weight of less than 3 kDa,while those produced through enzymatic hydrolysis displayed more balanced molecular weight distributions.The study showed that the functional characteristics of Ziziphi Spinosae Semen polypeptides with different molecular weights exhibited distinct functional characteristics.ZSSPP-Ⅰ(molecular weight greater than 10 kDa)demonstrated superior solubility,oil absorption,foaming and emulsification properties,while ZSSPP-Ⅳ(molecular weight less than 3 kDa)showed the best foam stability and emulsification stability.Results indicated that polypeptides with different molecular weights could be efficiently pre-pared from Ziziphi Spinosae Semen using either or acid hydrolysis.ZSSPP-Ⅰ and ZSSPP-Ⅳ possess substantial potential for development,which can provide a reference for further research and application of Ziziphi Spinosae Semen polypeptides.关键词
酸枣仁/多肽/制备/功能特性Key words
Ziziphi Spinosae Semen/polypeptide/preparation/features of function引用本文复制引用
赵一萌,索晓雄,刘彩霞,杜晨晖,闫艳,裴香萍..不同分子质量酸枣仁多肽制备及功能特性研究[J].食品与发酵工业,2024,50(24):91-96,6.基金项目
国家自然基金青年科学基金项目(81603251) （81603251）
山西中医药大学科技创新能力"太行本草"项目(2022PY-TH-32) （2022PY-TH-32）
中药资源开发与利用学科建设经费(2023XKJS-23) （2023XKJS-23）
