豌豆低聚肽硒螯合物的稳定性研究
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摘要
以豌豆低聚肽和亚硒酸钠为原料制备豌豆低聚肽硒螯合物,对其水分、酸溶蛋白、总氮、分子质量分布的基础理化性质进行研究,然后以分子质量分布和硒含量为指标对螯合物的热稳定性、酸碱稳定性、消化稳定性进行考察。结果表明,豌豆低聚肽硒螯合物水分含量为(14. 17±1. 12)%(质量分数),酸溶蛋白含量为(23. 22±0. 12)%(质量分数),总氮含量为(23. 87±0. 30)%,分子质量分布在1 000 Da以下的占比超过76%。在温度25～100℃时,分子质量分布在1 000 Da以下的部分比例变化均小于2%,硒含量变化不显著。在pH=3～11,分子质量分布在1 000 Da以下的部分比例变化均小于3%,硒含量虽有一定变化,但含量仍在78%以上。经过胃蛋白酶、胰蛋白酶和2种酶共同消化后,分子质量在1 000 Da以下的部分比例均都在90%以上,而硒含量变化不显著。这说明豌豆低聚肽硒螯合物具有一定的热稳定性、酸碱稳定性和消化稳定性。
Selenium-chelating pea oligopeptides were prepared by using pea oligopeptide and sodium selenite as raw materials. The basic physical and chemical properties of selenium-chelating pea oligopeptides including moisture content,acid soluble protein,total nitrogen and molecular weight distribution were analyzed. Taking the molecular weight and selenium content as indicators,the effects of temperature,pH and in vitro simulated gastrointestinal digestion were investigated. The results showed that the moisture content,acid soluble protein content,total nitrogen content and the molecular weight of the product were( 14. 17 ± 1. 12) %,( 23. 22 ± 0. 12) %,( 23. 87 ± 0. 30) %,and below 1 000 Da,respectively. At the temperature of 25-100 ℃,the change of the proportion of molecular weight less than 1 000 Da was under 2%,and the variation of selenium content is not significant. At the pH = 3-11,the molecular weight of less than 1 000 Da ratio does not exceed 3%. Although the selenium content has a certain change,it is still above 78%. After digested with pepsin,trypsin and the two enzymes together,the molecular weight was more than 90%,and the selenium content was not significant. This shows that selenium-chelating pea oligopeptide have a certain thermal stability,pH stability and digestion stability.
Selenium-chelating pea oligopeptides were prepared by using pea oligopeptide and sodium selenite as raw materials. The basic physical and chemical properties of selenium-chelating pea oligopeptides including moisture content,acid soluble protein,total nitrogen and molecular weight distribution were analyzed. Taking the molecular weight and selenium content as indicators,the effects of temperature,pH and in vitro simulated gastrointestinal digestion were investigated. The results showed that the moisture content,acid soluble protein content,total nitrogen content and the molecular weight of the product were( 14. 17 ± 1. 12) %,( 23. 22 ± 0. 12) %,( 23. 87 ± 0. 30) %,and below 1 000 Da,respectively. At the temperature of 25-100 ℃,the change of the proportion of molecular weight less than 1 000 Da was under 2%,and the variation of selenium content is not significant. At the pH = 3-11,the molecular weight of less than 1 000 Da ratio does not exceed 3%. Although the selenium content has a certain change,it is still above 78%. After digested with pepsin,trypsin and the two enzymes together,the molecular weight was more than 90%,and the selenium content was not significant. This shows that selenium-chelating pea oligopeptide have a certain thermal stability,pH stability and digestion stability.
引文
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[3]贾洪锋,贺稚非,刘丽娜.富硒酵母的研究进展[J].食品与发酵科技,2005,41(3):8-12.
[4]刘金凤,蔡嘉铭,张坤,等.饵料中添加富硒酵母对刺参性能的影响[J].大连工业大学学报,2017,36(2):84-88.
[5]金丰秋,金其荣.硒酵母(有机硒)与硒酸、亚硒酸(无机硒)在安全性方面的差别[J].科技创业月刊,2001(11):33-34.
[6]汤道玲,袁海星,徐强.小分子活性肽的营养研究进展[J].中国畜牧业,2004(24):62-64.
[7]张秋萍.豌豆分离蛋白酶解产生物活性肽的研究[D].无锡:江南大学,2013.
[8]刁静静,张丽萍.高活性豌豆抗氧化肽的分离纯化方法[J].中国食品学报,2014,14(6):133-141.
[9] LI H,ALUKO R E. Identification and inhibitory properties of multifunctional oligopeptide from pea protein hydrolysate[J]. Journal of Agricultural&Food Chemistry,2010,58(21):11 471.
[10]包怡红,王芳,王文琼.大豆多肽硒螯合物的制备及抗氧化活性分析[J].食品科学,2013,34(16):27-32.
[11]赵立娜,陈紫红,陈濠,等.响应面法优化菌草灵芝多肽-硒螯合物的制备工艺[J].食品科学,2017,38(14):194-199.
[12]李洪艳.真鲷鱼头制取鱼油及肽硒螯合物的研究[D].天津:天津科技大学,2013.
[13]高菲,王维有,鲁军,等.海洋鱼骨胶原肽钙螯合物的制备及红外光谱表征[J].中国海洋大学学报(自然科学版),2015,45(1):47-54.
[14]宋莎莎,高菲,任迪峰,等.乌鸡肽铁(Ⅱ)螯合物的制备及红外光谱鉴定[J].食品与发酵工业,2013,39(6):13-17.
[15]赖献榈.食品的水分活性及其对微生物生长的影响[J].食品与发酵工业,1977,3(5):88-94.
[16]刘文颖,谷瑞增,林峰,等.乌鸡低聚肽铁配合物的稳定性研究[J].食品与发酵工业,2014,40(10):1-5.
[17]刘静,张光华,张海平.小分子大豆多肽的分离检测研究[J].化学研究与应用,2008,20(8):1 028-1 030.
[18] ADIBI S A. Renal assimilation of oligopeptide:physiological mechanisms and metabolic importance[J]. American Journal of Physiology,1997,272(5 Pt 1):E723.
[19]张伟,廖益平.寡肽营养研究进展[J].畜禽业,2001(4):12-14.