Effect of Anthocyanin Synergistic Enzymatic Hydrolysis on Functional and Structural Properties of <i>Elaeagnus mollis</i> Oil Meal Protein

WANG Jiangtao; ZHAO Xiaoyu; GUO Caixia

doi:10.13386/j.issn1002-0306.2022100200

Volume 44 Issue 20

Oct. 2023

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Science and Technology of Food Industry > 2023 > 44(20): 18-26. > DOI: 10.13386/j.issn1002-0306.2022100200

WANG Jiangtao, ZHAO Xiaoyu, GUO Caixia. Effect of Anthocyanin Synergistic Enzymatic Hydrolysis on Functional and Structural Properties of Elaeagnus mollis Oil Meal Protein[J]. Science and Technology of Food Industry, 2023, 44(20): 18−26. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100200.

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Effect of Anthocyanin Synergistic Enzymatic Hydrolysis on Functional and Structural Properties of Elaeagnus mollis Oil Meal Protein

School of Life Science, Shanxi University, Taiyuan 030006, China

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Received Date: October 18, 2022
Available Online: August 20, 2023

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Abstract

Abstract

Using Elaeagnus mollis oil meal protein as raw material, the synergistic effects of different mass concentrations of anthocyanin binding and enzymatic hydrolysis on the functional properties, structural properties and antioxidant activity of Elaeagnus mollis oil meal protein were investigated under the optimum pH conditions for the interaction between anthocyanins and Elaeagnus mollis oil meal protein. The results showed that the optimum pH for the combination of Elaeagnus mollis oil meal protein and its enzymatic protein with anthocyanin was pH7 and pH3, respectively. At optimal pH, anthocyanins form complexes with Elaeagnus mollis oil meal protein or their enzymatic proteins through non-covalent interactions. With the increase of anthocyanin mass concentration, the foaming performance, emulsification performance and antioxidant capacity of the complexes were significantly improved, and the performance of anthocyanin-enzymatic protein complexes was higher than that of anthocyanin-Elaeagnus mollis oil meal protein complexes and enzymatic protein without anthocyanin. In conclusion, the anthocyanin combination method and enzymatic hydrolysis method could effectively improve the functional properties and antioxidant activity of Elaeagnus mollis oil meal protein, which would provide some scientific basis for the efficient utilization of Elaeagnus mollis oil meal protein.
- Elaeagnus mollis oil meal protein,
- anthocyanin binding,
- enzymatic hydrolysis,
- synergistic effects

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