Sweet-flavored peptides with biological activities from mulberry seed protein treated by multifrequency countercurrent ultrasonic technology

文献类型： 外文期刊

第一作者： Bian, Yu-Rong

作者： Bian, Yu-Rong;Li, Wen-Jing;Pan, Lian-Han;Peng, Qiang-Min;You, Shuai;Sheng, Sheng;Wang, Jun;Wu, Fu-An;You, Shuai;Sheng, Sheng;Wang, Jun;Wu, Fu-An;Wang, Jun

作者机构：

关键词： Mulberry seed meal protein; Multifrequency countercurrent ultrasonic; treatment; Molecular diffusion dynamics model; Sweet-flavored peptide; Biological activity

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 367 卷

页码：

收录情况： SCI

摘要： To increase the reuse of food residues, multifrequency countercurrent ultrasonic treatment was used to enhance the extraction yield of defatted mulberry seed protein (DMSP), and sweet-flavored peptides from DMSP hydrolysates (DMSPHs) were obtained for the first time. Here, the DMSP yield was increased by 16.2% (p < 0.05) while the power density was halved compared with single-frequency ultrasonic treatment. According to Fick's second law, a molecular diffusion dynamics model was developed to be suitable for predicting the pretreatment conditions (R2 = 0.9785). After that, the sweet-flavored peptides were purified and the main amino acid sequences were identified, i.e., FEGGSIE, KDFPEAHSQAT, and GSQPAEGAK. Moreover, the antioxidant activities of DMSPHs prepared with tri-frequency treatment was higher than 60%. The DMSPHs retarded the growth of HepG2 cells in vitro, increased the necrotic quadrant (Q1-UL), and extended the S phase. Therefore, the sweetflavored peptides prepared from DMSPHs using the multifrequency-ultrasonic treatment have significant biological activities.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序