期刊
FOOD CHEMISTRY
卷 241, 期 -, 页码 443-451出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.09.020
关键词
Peanut oil bodies; Aspartic protease; Oleosin; Ara h 1 allergen; Arachin
资金
- 863 Program (Hi-tech Research and Development Program of China) [2013AA102204-3]
- National Great Project of Scientific and Technical Supporting Programs - Ministry of Science & Technology of China [2012BAD34B04-1]
Peanut seeds are rich in oil, which exists as oil bodies (OBs). By extraction, peanut crude OBs are obtained and can be used as a food ingredient. In a previous study, it was found that the crude OBs contained an unknown protease, which hydrolyzed the oleosins. This would disrupt the integrity of OBs, and therefore, affect their physical and oxidative stability. In this study, the protein composition of crude OBs and some properties of the unknown protease were examined. The results showed that the protease was a two-chain (32 and 9 kDa) aspartic protease, which showed high affinity for OBs. The optimal pH and temperature for oleosin hydrolysis by the protease were pH 4.0 and 60 degrees C. Interestingly, the aspartic protease not only hydrolyzed OB intrinsic proteins (oleosin, caleosin, and steroleosin), but also extrinsic proteins (especially Ara h 1 allergen and 26-30 kDa arachin).
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据