Open AccessAmino Acid Composition and Functional Properties of Different Molecular Weight Segments of Macadamia Peptides
Author(s) -
Xixiang Shuai,
Ya Li,
Ming Zhang,
Feiyue Ma,
Liang Du
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/769/2/022030
Subject(s) - amino acid , chemistry , ultrafiltration (renal) , peptide , composition (language) , solubility , protease , chromatography , biochemistry , organic chemistry , enzyme , philosophy , linguistics
In this study, macadamia peptides were produced by ultrasonic-assisted alkaline protease, and five components were separated by ultrafiltration centrifuge with different molecular weight (1kDa, 3kDa, 10kDa, 30kDa). The amino acid composition, solubility, water absorption capacity and emulsifying properties of five components were compared. Results showed that all macadamia peptide components were rich in amino acid species, the contents of essential and hydrophobic amino acids ranged from 189.59 to 281.10mg/g and 204.26 to 258.78mg/g, respectively. Meanwhile, the small molecular weight components (MP-1) showed the best solubility and water absorption capacity, large molecular weight components (MP-5) had the best emulsifying properties. This result indicated that the distribution of molecular weight had significant effects on the amino acid composition and functional properties of macadamia peptide components. This study provides a theoretical basis for the further development of macadamia peptide products.