文献类型：期刊文献

英文题名：Enhancing the functional properties of tilapia protein through moderate hydrolysis with flavorzyme

作者：Zhou, Xingyuan[1,2,3];Zhao, Liangyu[1,2,3];Liu, Qingguan[1,2,3];Hong, Pengzhi[1,2,3];Qin, Xinyi[1,2,3];Xie, Mengya[1,2,3];Li, Xiang[1,2,3];Zhou, Chunxia[1,2,3]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Engn Technol Res Ctr Seafood,Coll F, Guangdong Prov Engn Technol Res Ctr Prefabricated, Guangdong Prov Key Lab Aquat Prod Proc Safety Guan, Zhanjiang 524088, Peoples R China;[2]Southern Marine Sci & Engn Guangdong Lab Zhanjiang, Zhanjiang 524088, Guangdong, Peoples R China;[3]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2026

卷号：107

外文期刊名：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

收录：SCI-EXPANDED(收录号：WOS:001623197800001)、、WOS

基金：This work was supported by the Guangdong Modern Agricultural Industrial Technology System Innovation Team Building Project (2023KJ150) , Zhanjiang Science and Technology Program Project (2022A05037) , Scientific research start-up funds of Guangdong Ocean University (060302042317) , and Undergraduate Innovation Team Project of Guangdong Ocean University (CXTD2023007) . We the undersigned declare that this manuscript is original, has not been published before and is not currently being considered for publication elsewhere. We confirm that the manuscript has been read and approved by all named authors and that there are no other persons who satisfied the criteria for authorship but are not listed.We further confirm that the order of authors listed in the manuscript has been approved by all of us. We understand that the Corresponding Author is the sole contact for the Editorial process.He/she is responsible for communicating with the other authors about progress, submissions of revisions and final approval of proofs.

语种：英文

外文关键词：Tilapia protein; Flavorzyme; Moderate hydrolysis; Physicochemical properties; Structural analysis; Functional characteristics

外文摘要：Tilapia protein is one of the ideal alternative animal protein sources. However, its low technological functionality restricts its utilization scope in the food industry. During this research, flavorzyme was used to modify its structure to improve its functional properties. The results demonstrated that the degree of hydrolysis increased from 7.54 % to 13.58 % with the increase of the enzyme dosage (12,000-60,000 U/g) (P < 0.05). Analysis of particle size, zeta potential, and scanning electron microscopy manifested that enzymatic hydrolysis reduced the particle size and increased its surface charge. The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis and high-performance size exclusion chromatography manifested that enzymatic hydrolysis triggers the hydrolysis of protein subunits into small molecular peptides. Results of ultraviolet, fluorescence, infrared, and circular dichroism spectroscopy demonstrated that enzymatic hydrolysis could perturb the tertiary structure of the protein, causing the fluorescent chromophores inside the protein to be exposed to a more hydrophilic environment and leading to the transformation of the protein's alpha-helix into beta-sheet and beta-turn. The abovementioned changes in the protein structure significantly augmented the solubility and emulsifying properties of the protein, and an enzyme dosage of 36,000 U/g had the best modification effect. The reduction of protein size and the release of bioactive peptides bring about a notable increase in the ABTS*+ free radical eliminating capacity and ferric-reducing capacity. In summary, a simple, eco-friendly, and high-performance enzymatic approach was used to modify tilapia protein structure to improve its functional properties, providing a theoretical basis for the widespread use of this protein in the food industry.