功能型水牛奶乳饼制作工艺的研究
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摘要
本试验以水牛奶为原料,利用贯筋藤蛋白酶制作乳饼,以Tricine-SDS-PAGE对乳饼蛋白肽进行检测并研究乳饼蛋白肽的抗氧化性。结果表明,酶解辅助酸凝乳乳饼最佳工艺为:加酶量0.03g/kg、酶解时间60min、加酸量20mL/kg,成品率达(23.3±2.54)%。电泳检测酶解辅助酸凝乳(MS-RB)乳饼中有肽水解出来,且该蛋白肽的清除ABTS自由基、DPPH自由基活力和还原能力均高于酸凝乳饼(S-RB)。研制具有功能活性肽的乳饼对云南特色乳制品的开发利用具有一定意义。
In this experiment,buffalo milk was used as raw material to prepare milk cake by using Dregea sinensis Hemsl.Protease,and the milk cake protein peptide was detected by Tricine-SDS-PAGE and the antioxidant activity of the milk cake protein peptide was studied.The results showed that the optimal process of enzymatically assisted acid curd cake was as follows:enzyme dosage 0.03g/kg,enzymatic hydrolysis time 60min,acid addition amount20mL/kg,and the yield rate could reach(23.3±2.54)%.The peptide was hydrolyzed by electrophoresis detection enzymatically assisted acid curd(MS-RB)milk cake,and the ABTS·free radical activity,DPPH free radical scavenging activity and reducing ability of the protein peptide were higher than that of the curd cake(S-RB).The development of milk cakes with functional active peptides had certain significance for the development and utilization of Yunnan specialty dairy products.
In this experiment,buffalo milk was used as raw material to prepare milk cake by using Dregea sinensis Hemsl.Protease,and the milk cake protein peptide was detected by Tricine-SDS-PAGE and the antioxidant activity of the milk cake protein peptide was studied.The results showed that the optimal process of enzymatically assisted acid curd cake was as follows:enzyme dosage 0.03g/kg,enzymatic hydrolysis time 60min,acid addition amount20mL/kg,and the yield rate could reach(23.3±2.54)%.The peptide was hydrolyzed by electrophoresis detection enzymatically assisted acid curd(MS-RB)milk cake,and the ABTS·free radical activity,DPPH free radical scavenging activity and reducing ability of the protein peptide were higher than that of the curd cake(S-RB).The development of milk cakes with functional active peptides had certain significance for the development and utilization of Yunnan specialty dairy products.
引文
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[21]陶亮,苏科巧,殷秋兰,等.一种贯筋藤凝乳剂加工的水牛奶乳饼[J].中国乳品工业,2015,43(10):22-26.
[22]徐建国,郝艳芳,介琳霞,等.天然燕麦肽的提取工艺优化及生物活性初探[J].中国粮油学报,2012,27(1):20-24.
[23]周伟,易荣大,彭文,等.TricineSDSPAGE分析抑肽酶相对分子质量的方法初探[J].天津药学,2015,27(3):11-13.
[24]李春生.红籽瓜种仁分离蛋白特性研究与抗氧化肽制备[D].呼和浩特:内蒙古农业大学,2011.
[25]v Cotelle N,Bernier J L,Catteau J P,et al.Antioxidant properties of hydroxyl-flavones.Free Rad Biol Med[J].Free Radical Biology&Medicine,1996,20(1):35-43.
[2]刘红霞.云南省剑川县乳饼的化学和微生物组成分析及乳酸菌的分离鉴定[D].呼和浩特:内蒙古农业大学,2007.
[3]吴少雄,王保兴,郭祀远,等.云南撒尼族乳饼的研制[J].中国乳品工业,2005,33(7):18-19.
[4]孙海蛟,臧运友,黄艾祥.乳饼酸凝剂的标准化工艺研究[J].中国乳业,2012,2:62-64.
[5]王娉婷,张健,牛春华,等.干酪活性肽研究进展[J].中国乳品工业,2015,43(4):43-47.
[6]López-Expósito I,Amigo L,Recio I.A mini-review on health and nutritional aspects of cheese with a focus on bioactive peptides[J].Dairy Science&Technology,2012,92(5):419-438.
[7]张丽琴,杨敏杰,秦荣,等.云南民间食花野菜[J].北方园艺,2003,4:24-25.
[8]吴征镒.云南植物志.第十三卷,种子植物[M].北京:科学出版社,2004.
[9]Yali Z,Hongyan W,Liang T,et al.Milk-clotting mechanism of Dregea sinensis Hemsl.protease[J].Journal of Dairy Science,2015,98(12):8445-8453.
[10]李昌盛,邹鲤岭,黄慧福,等.不同因素对云南乳饼感官质量的影响[J].乳业科学与技术,2011,34(2):62-64.
[11]徐娟,吕嘉枥.乳蛋白水解液中多肽含量测定方法的研究[J].食品科技,2010,12:275-278.
[12]Sch?¤Gger H.Tricine-SDS-PAGE[J].Nature Protocols,2006,1(1):16-22.
[13]曹佐武.小分子肽的Tricine-SDS-PAGE分离方法[J].生物学通报,2003,38(3):55-56.
[14]Yang R,Li X,Lin S,et al.Identification of noveL peptides from 3 to 10kDa pine nut(Pinus koraiensis)meaL protein,with an expLoration of the reLationship between their antioxidant activities and secondary structure.[J].Food Chemistry,2017,219:311.
[15]Lin S,Jin Y,Liu M,et al.Research on the preparation of antioxidant peptides derived from egg white with assisting of high-intensity puLsed eLectric field[J].Food Chemistry,2013,139(1-4):300-306.
[16]Ahmed A S,El-Bassiony T,Elmalt L M,et al.Identification of potent antioxidant bioactive peptides from goat milk proteins[J].Food Research International,2015,74:80-88.
[17]葛飞,桂琳,陶玉贵,等.大豆豆渣粗提物清除DPPH自由基活性及其协同效应的研究[J].大豆科学,2010,29(1):113-117.
[18]Kou X,Gao J,Xue Z,et al.Purification and identification of antioxidant peptides from chickpea(Cicer arietinum,L.)aLbumin hydroLysates[J].LWT-Food Science and TechnoLogy,2013,50(2):591-598.
[19]肖蓉,徐昆龙.云南乳饼的制作[J].中国土特产,1998(3).
[20]黄艾祥,孙海蛟,范舒婷,等.凝乳剂对乳饼质量的影响[J].中国乳品工业,2012,40(2):23-26.
[21]陶亮,苏科巧,殷秋兰,等.一种贯筋藤凝乳剂加工的水牛奶乳饼[J].中国乳品工业,2015,43(10):22-26.
[22]徐建国,郝艳芳,介琳霞,等.天然燕麦肽的提取工艺优化及生物活性初探[J].中国粮油学报,2012,27(1):20-24.
[23]周伟,易荣大,彭文,等.TricineSDSPAGE分析抑肽酶相对分子质量的方法初探[J].天津药学,2015,27(3):11-13.
[24]李春生.红籽瓜种仁分离蛋白特性研究与抗氧化肽制备[D].呼和浩特:内蒙古农业大学,2011.
[25]v Cotelle N,Bernier J L,Catteau J P,et al.Antioxidant properties of hydroxyl-flavones.Free Rad Biol Med[J].Free Radical Biology&Medicine,1996,20(1):35-43.