风味蛋白酶酶解蚕蛹蛋白工艺研究
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摘要
以蚕蛹蛋白为原料,蚕蛹蛋白水解度为指标,通过单因素试验和正交试验对影响蚕蛹蛋白水解度的因素,如底物浓度、酶与底物比、酶解p H、酶解温度、酶解时间等进行优化,并对蚕蛹氨基酸成分和蚕蛹蛋白水解液的抗氧化能力进行分析测定。结果表明,当底物浓度为4.0%、酶解时间为4.0 h、酶解pH为7.0、酶与底物比为20%时,蚕蛹蛋白水解度最高,达37.04%。抗氧化分析结果显示,风味蛋白酶酶解蚕蛹蛋白的水解液对DPPH清除活性较高,为90.19%,对超氧阴离子的清除率为24.79%,对羟基自由基的清除率为37.07%。
Taking silkworm chrysalis protein as raw materials, the technical parameters were optimized by single factor and orthogonal design experiments. The degree of hydrolysis of silkworm chrysalis protein was used as the research indicators. The factors affecting degree of hydrolysis include concentration of substrate, enzyme-substrate ratio, pH, temperature, and time. The amino acid composition and antioxidant capacity of silkworm chrysalis protein hydrolysate were studied as well. The results showed that using flavor protease enzymolysis silkworm chrysalis protein, when the concentration of substrate was 4.0%, enzymolysis time was 4.0 h, enzymolysis pH was 7.0, and enzyme-substrate ratio was 20.0%, the silkworm chrysalis protein hydrolysis degree was up to 37.04%. Antioxidant analysis results showed that silkworm chrysalis protein hydrolysate of DPPH clearance was 90.19%, ultra oxygen anion clearance was 24.79%, and hydroxyl free radical scavenging effect was 37.07%.
Taking silkworm chrysalis protein as raw materials, the technical parameters were optimized by single factor and orthogonal design experiments. The degree of hydrolysis of silkworm chrysalis protein was used as the research indicators. The factors affecting degree of hydrolysis include concentration of substrate, enzyme-substrate ratio, pH, temperature, and time. The amino acid composition and antioxidant capacity of silkworm chrysalis protein hydrolysate were studied as well. The results showed that using flavor protease enzymolysis silkworm chrysalis protein, when the concentration of substrate was 4.0%, enzymolysis time was 4.0 h, enzymolysis pH was 7.0, and enzyme-substrate ratio was 20.0%, the silkworm chrysalis protein hydrolysis degree was up to 37.04%. Antioxidant analysis results showed that silkworm chrysalis protein hydrolysate of DPPH clearance was 90.19%, ultra oxygen anion clearance was 24.79%, and hydroxyl free radical scavenging effect was 37.07%.
引文
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[2]王彦平,刘洁,吴予明,等.蚕蛹的营养成分分析[J].郑州大学学报(医学版), 2009, 44(3):638-641.
[3]任绍光,周小华,许光伦,等.蚕蛹综合利用研究[J].适用技术市场, 1997, 10:23-24.
[4]钱俊青.蚕蛹的化学成分及其利用[J].食品工业, 1997, 18(5):42-43.
[5]范作卿.郑淑湘,邹德庆,等.蚕蛾的研究与开发利用现状[J].北方蚕业, 2005, 5(4):36-42.
[6]王贤玉,王丽,刘国,等.蚕蛹蛋白肽的研究进展[J].饲料研究, 2012, 7:19-21.
[7]温红珊,昌友权,曹柏营,等.蚕蛹蛋白多肽抗疲劳作用的实验研究[J].食品科学, 2009, 10(1):15-16.
[8]赵鹏,董秀萍,叶楠,等.酶解蚕蛹蛋白工艺的研究及产物分析[J].大连轻工业学院学报, 2005, 24(2):123-126.
[9]农珍妮.具有抗氧化活性蚕蛹蛋白的酶解优化工艺及脱色工艺的研究[D].南宁:广西大学, 2015.
[10] DESANTIAGO S, RAMIREZ I, TOVAR A R, et al.Amino acid profiles in diet, plasma and human milk in Mexican rural lactating women[J]. Nutrition Research, 1999, 19(8):1133-1143.
[11] BIEL W, BOBKO K, MACIOROWSKI R. Chemical composition and nutritive value of husked and naked oats grain[J]. Journal of Cereal Science, 2009, 49(3):413-418.
[12]杨梅琳.蚕蛹蛋白的酶法水解及其产物的抗氧化性研究[D].无锡:江南大学, 2006.
[13]张尊听,贺云,刘谦先,等.分光光度法测定太白山20种中草药的抗氧化活性[J].分析实验室, 2002, 21(2):50-53.
[14]于娅.牡蛎活性肽的制备及生物生活研究[D].无锡:江南大学, 2004.
[15]王海华,蒋明义.几种抗氧化剂对羟自由基的体外清除作用[J].湘潭师范学院学报, 2002, 24(2):87-90.
[16]金青哲,刘元法,王兴国,等.芝麻素抗氧化性的初步研究[J].中国粮油学报, 2005, 5:89-93.