佛手瓜多肽对板栗贮藏期间品质的影响

Effects of polypeptide of Sicyos edulis on quality of chestnut during storage

中文关键词:  佛手瓜多肽  酶解  板栗贮藏  多肽序列

英文关键词:polypeptide of Sicyos edulis  enzymatic hydrolysis  chestnut storage  polypeptide sequence

中文摘要:

      目的 探究佛手瓜多肽对板栗贮藏期间品质的影响。方法 利用中性蛋白酶、碱性蛋白酶、木瓜蛋白酶分别提取佛手瓜多肽, 作用于炒制和生板栗的贮藏中, 并评估贮藏期间板栗的色差值、失重率、核磁成像等各项指标, 同时通过液相色谱-质谱法分析多肽的序列与作用效果的关系。结果 经木瓜蛋白酶水解得到的佛手瓜多肽得率最高, 为27.50%±1.22%, 且对1,1-二苯基-2-苦肼基自由基的清除率为92.80%±1.64%; 经该多肽处理后, 生板栗与炒板栗的色差变化与水分流失速度显著减缓, 成像显示该多肽能够保持板栗水分的稳定性。此外, 对多肽的序列进行分析比对, 发现其主要含有SHW、YYK等活性肽段, 具有抗氧化潜力功能。结论 经木瓜蛋白酶水解得到的佛手瓜多肽通过延缓板栗水分流失、降低颜色变化, 从而延长板栗贮藏期。本研究为佛手瓜与板栗产业加工应用提供了理论依据与数据支持。

英文摘要:

      Objective To explore the effects of polypeptide of Sicyos edulis on the quality of chestnut during storage. Methods This research used neutral protease, alkaline protease, and papain to extract the polypeptides of Sicyos edulis for the storage of roasted and raw chestnuts, then evaluated the color difference, weight loss rate, nuclear magnetic imaging, and other indicators of chestnuts during storage. Meanwhile, liquid chromatography-mass spectrometry was used to analyze the relationship between the sequence and effect of the peptide. Results The highest yield of polypeptide obtained by papain hydrolysis, which was 27.50%±1.22%, the clearance rate of 1,1-diphenyl-2-picrylhydrazyl radical was 92.80%±1.64%. After treatment with this peptide, the change of color difference and water loss rate of raw and roasted chestnuts were significantly slowed down. Imaging showed that the modified peptide could maintain the water stability of chestnuts. In addition, the sequences of peptides showed that these peptides mainly contained active peptides SHW and YYK, which had antioxidant potential function. Conclusion The papain hydrolyzed polypeptide can prolong the storage of chestnuts by delaying water loss and reducing color change. This study provides theoretical basis and data support for the industrial processing and application of Sicyos edulis and chestnuts.