Effects of trypsin-induced limited hydrolysis on the structural, functional, and bioactive properties of sericin

被引：18

作者：

Omar, Adil ^{[1
,2
]}

Gao, Yanhua ^{[1
]}

Wubulikasimu, Atikan ^{[1
,2
]}

Arken, Amina ^{[1
,2
]}

Aisa, Haji Akber ^{[1
]}

Yili, Abulimiti ^{[1
]}

机构：

[1] Chinese Acad Sci, Xinjiang Tech Inst Phys & Chem, Beijing South Rd 40-1, Urumqi 830011, Peoples R China

[2] Univ Chinese Acad Sci, Beijing 100039, Peoples R China

来源：

RSC ADVANCES | 2021年 / 11卷 / 41期

关键词：

CIRCULAR-DICHROISM SPECTRA; ENZYMATIC-HYDROLYSIS; EMULSIFYING PROPERTIES; SILK SERICIN; ANTIOXIDATIVE ACTIVITY; SOY PROTEIN; PEPTIDES; COCOON; WHEY;

D O I：

10.1039/d1ra03772b

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The effects of trypsin-induced hydrolysis on the structural, functional, and antioxidant properties of sericin were studied. The structural properties of sericin and its hydrolysates were characterized by using SDS-PAGE, SEC-HPLC, surface hydrophobicity, and circular dichroism. Antioxidative properties were evaluated based on quenching capacity against hydroxyl, DPPH, and ABTS, and metal (Fe2+, Cu2+) chelating activity. The enzymatic hydrolysis raised the flexibility, changed emulsifying and foaming properties, and improved the solubility and antioxidant activity of sericin. Meanwhile, the hydrolysis led to a decline in gelation capacity, oil holding capacity, and water holding capacity. Sericin and its hydrolysates exhibited excellent function with regard to oil holding, emulsifying, and foaming. Sericin and its hydrolysates had clear effects on the growth of both Enterococcus faecalis and Lactobacillus bulgaricus strains.

引用

页码：25431 / 25440

页数：10

共 56 条

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