文献类型：期刊文献

中文题名：方格星虫体壁明胶的理化特征及功能特性分析

英文题名：Physicochemical characterisation and functional properties of gelatine from body wall of Sipunculus nudus

作者：庄毓秀[1];林海生[1,2];秦小明[1,2];曹文红[1,2];陈忠琴[1,2];高加龙[1,2];郑惠娜[1,2];章超桦[1,2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,国家贝类加工技术研发分中心(湛江),南海生物资源开发与利用协同创新中心,广东湛江524088

年份：2024

卷号：50

期号：17

起止页码：226

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：北大核心2023、CSTPCD、、Scopus、CSCD2023_2024、北大核心、CSCD

基金：湛江市科技发展专项资金竞争性分配项目(2019A902);广东省高等学校科技创新团队项目(2021KCXTD021)。

语种：中文

中文关键词：方格星虫;明胶;结构表征;功能特性;抑制酪氨酸酶活力

外文关键词：Sipunculus nudus;gelatine;structural characterization;functional properties;tyrosinase inhibitory activities

中文摘要：以方格星虫为原料,分析体壁明胶(Sipunculus nudus body gelatine,SNBG)的结构与功能特性。热水法提取SNBG,分析其氨基酸组成,采用聚丙烯酰胺凝胶电泳法、质谱法、紫外光谱法、傅里叶红外光谱、扫描电子显微镜等对SNBG结构进行表征;通过测定SNBG的等电点、热变性温度、乳化活性指数(emulsifying activity index,EAI)、乳化稳定性指数(emulsion stability index,ESI)、起泡能力(foam capacity,FC)、泡沫稳定性(foam stability,FS)和持油性(oil holding capacity,OHC)研究其功能特性,并测定其DPPH自由基清除率与抑制酪氨酸酶活力。结果表明,热水提取SNBG富含甘氨酸(22.41%)、脯氨酸(6.62%)和疏水性氨基酸(27.89%),具有Ⅰ型胶原的亚基结构,且产生更多的小分子肽,纤维网状结构较少,出现不规则孔隙,形成光滑片状结构交联;光谱结果显示,SNBG在230 nm处有最大的紫外吸收峰,具有部分三螺旋结构,热水提取过程中大部分解折叠为α螺旋和无规则卷曲结构;此外,SNBG的热变性温度为42.70℃,等电点为4.37;10 mg/mL的SNBG,pH值为6时,EAI、ESI、FC、FS和OHC分别为99 m^(2)/g、40 min、60%、5.88%和12.67 g/g;SNBG在1~5 mg/mL质量浓度范围内,抗氧化活性与抑制酪氨酸酶活力呈浓度依赖关系,并且5 mg/mL的SNBG对DPPH自由基清除率和酪氨酸酶抑制率分别为30.46%和78.61%。综上所述,SNBG部分三螺旋结构解旋以光滑片状结构交联,具有抗氧化和抑制酪氨酸酶活力且功能特性较好,该研究可为SNBG在食品及化妆品领域的应用提供理论依据。

外文摘要：In this study,Sipunculus nudus body gelatine(SNBG)was used as a raw material to analyze the structural and functional properties.SNBG was extracted with hot water and analyzed for amino acid composition.The structure of SNBG was characterized by polyacrylamide gel electrophoresis,mass spectrometry,ultraviolet spectroscopy,Fourier infrared spectroscopy,and scanning electron microscopy.The isoelectric point,thermal denaturation temperature,emulsifying activity(EAI),emulsifying stability(ESI),foam ability(FC),foam stability(FS),and oil holding capacity(OHC)were determined to explore the functional characteristics of SNBG,and its DPPH free radical scavenging rate and tyrosinase activity inhibition were determined.Results showed that the hot water extracted SNBG was rich in glycine(22.41%),proline(6.62%),and hydrophobic amino acids(27.89%),had the subunit structure of type I collagen and produced more small molecule peptides,with fewer fibrous reticulations,irregular pores,and smooth lamellar structure cross-linking.Spectral scanning showed that SNBG had a partially triple-helical structure,and most of it unfolded toα-helical and irregularly curled structures.During hot water extraction,most of the SNBG unfolded intoα-helix and irregularly curled structure,with the maximum UV absorption peak at 230 nm.In addition,the thermal denaturation temperature of SNBG was 42.70℃,and the isoelectric point was 4.37.The EAI,ESI,FC,FS,and OHC of 10 mg/mL of SNBG,pH 6,were 99 m^(2)/g,40 min,60%,5.88%,and 12.67 g/g.The antioxidant activity of SNBG was concentration-dependent with tyrosinase inhibition activity in the range of 1-5 mg/mL mass concentration,and the DPPH free radical scavenging rate and tyrosinase inhibition by 5 mg/mL of SNBG were 30.46%and 78.61%,respectively.In summary,the SNBG triple helix structure was deconvoluted and cross-linked in a smooth lamellar structure with antioxidant and tyrosinase inhibitory activities and good functional properties,and this study can provide a theoretical basis for the application of SNBG in the food and cosmetic fields.