Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state
In this study, the relationship between protein hydrolysis and oil release was studied by fluorescence microscopy and Fourier Transform Infrared (FTIR) spectroscopy, respectively. Five commercial proteases (Flavourzyme 1000L, Neutrase 1.5MG, Protamex, Alcalase 2.4L, and Thermolysin) were evaluated f...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2018-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2017.1414837 |
| _version_ | 1818510843185201152 |
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| author | Zong Meng Songli Wei Keyu Qi Ying Guo Yong Wang Yuanfa Liu |
| author_facet | Zong Meng Songli Wei Keyu Qi Ying Guo Yong Wang Yuanfa Liu |
| author_sort | Zong Meng |
| collection | DOAJ |
| description | In this study, the relationship between protein hydrolysis and oil release was studied by fluorescence microscopy and Fourier Transform Infrared (FTIR) spectroscopy, respectively. Five commercial proteases (Flavourzyme 1000L, Neutrase 1.5MG, Protamex, Alcalase 2.4L, and Thermolysin) were evaluated for oil extraction from rapeseed, and Alcalase 2.4L was found to be the best enzyme for highest free oil yield (81.81%). When use this enzyme, the results showed that parts of proteins restricted the release of oil, and the oil released almost completely was achieved after hydrolysis for 3.0 h. To further reveal the relationship between oil release and protein hydrolysis, the effects of hydrolysis time on the degree of hydrolysis of protein, and free oil yield were studied. The results showed that the release of oil was only related to the hydrolysis of parts of proteins, and when the degree of hydrolysis of protein was more than 17.05%, the effect of protein hydrolysis on oil release was greatly reduced. The intrinsic relationship between the structural changes of proteins and the release of oil in the hydrolysis process was analyzed by comparing protein secondary structure of different hydrolysis time, and the results showed that the transition of protein structure from order to disorder was an important factor for oil release. |
| first_indexed | 2024-12-10T23:25:40Z |
| format | Article |
| id | doaj.art-e61986e3146f4fb9bc40e9f0d86207e8 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-10T23:25:40Z |
| publishDate | 2018-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-e61986e3146f4fb9bc40e9f0d86207e82022-12-22T01:29:35ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862018-01-0121111912710.1080/10942912.2017.14148371414837Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis stateZong Meng0Songli Wei1Keyu Qi2Ying Guo3Yong Wang4Yuanfa Liu5Jiangnan UniversityJiangnan UniversityJiangnan UniversityJiangnan UniversityJinan UniversityJiangnan UniversityIn this study, the relationship between protein hydrolysis and oil release was studied by fluorescence microscopy and Fourier Transform Infrared (FTIR) spectroscopy, respectively. Five commercial proteases (Flavourzyme 1000L, Neutrase 1.5MG, Protamex, Alcalase 2.4L, and Thermolysin) were evaluated for oil extraction from rapeseed, and Alcalase 2.4L was found to be the best enzyme for highest free oil yield (81.81%). When use this enzyme, the results showed that parts of proteins restricted the release of oil, and the oil released almost completely was achieved after hydrolysis for 3.0 h. To further reveal the relationship between oil release and protein hydrolysis, the effects of hydrolysis time on the degree of hydrolysis of protein, and free oil yield were studied. The results showed that the release of oil was only related to the hydrolysis of parts of proteins, and when the degree of hydrolysis of protein was more than 17.05%, the effect of protein hydrolysis on oil release was greatly reduced. The intrinsic relationship between the structural changes of proteins and the release of oil in the hydrolysis process was analyzed by comparing protein secondary structure of different hydrolysis time, and the results showed that the transition of protein structure from order to disorder was an important factor for oil release.http://dx.doi.org/10.1080/10942912.2017.1414837Near-infrared pretreatmentaqueous enzymatic extractionrapeseed oiloil releaseprotein hydrolysis |
| spellingShingle | Zong Meng Songli Wei Keyu Qi Ying Guo Yong Wang Yuanfa Liu Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state International Journal of Food Properties Near-infrared pretreatment aqueous enzymatic extraction rapeseed oil oil release protein hydrolysis |
| title | Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state |
| title_full | Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state |
| title_fullStr | Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state |
| title_full_unstemmed | Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state |
| title_short | Secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state |
| title_sort | secondary structure of proteins on oil release in aqueous enzymatic extraction of rapeseed oil as affected hydrolysis state |
| topic | Near-infrared pretreatment aqueous enzymatic extraction rapeseed oil oil release protein hydrolysis |
| url | http://dx.doi.org/10.1080/10942912.2017.1414837 |
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