贻贝酶解多肽液稳定性研究
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- 英文论文题名：Research on the stability of Mytilus edulis enzyme hydrolyzing polypeptides liquid
- 论文作者：毛凤娇 ; 乔美玲 ; 冯立婷 ; 单红 ; 杜明
- 英文论文作者：Mao Fengjiao ; Qiao Meiling ; Feng Liting ; Shan Hong ; Du Ming ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood
- 年：2016
- 作者机构：大连工业大学食品学院;国家海洋食品工程技术研究中心;
- 论文关键词：紫贻贝 ; 多肽液 ; 稳定剂 ; 稳定性 ; ζ-电位
- 英文论文关键词：mytilus edulis ; polypeptide enzymatic hydrolysate ; emulsifiers ; stability ; ξ-potential
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.4;TS218
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：111k
- 原文格式：O
- 会议级别：全国
摘要
紫贻贝是我国沿海地区常见的一种药食同源的海洋贝类,年产量近百万吨。营养极其丰富,多肽是其主要活性成分,可以改善预防相关性疾病的发生,保障中老年人的健康。鉴于此本研究以紫贻贝为原料,用胰蛋白酶提取胶原多肽,为研制一种口味独特、营养丰富的贻贝多肽口服液做准备。然而,贻贝多肽不稳定一直是影响贻贝多肽口服液的关键问题。本文主要研究了4种不同稳定剂对贻贝酶解多肽液稳定性的影响,从蛋白得率、粘度、乳浊液粒径分布、ξ-电位及微观结构等方面研究发现CMC-Na和黄原胶最适宜于作贻贝酶解多肽液的稳定剂,可有效预防贻贝酶解多肽液的沉淀和乳脂析出,贻贝酶解多肽液浓度为1%,pH为8.5,稳定剂含量为0.1%时贻贝酶解多肽液的稳定性较好。乳浊液的粒径大小、分布特征及其粒子电位的高低与贻贝酶解多肽液的稳定性有明显的相关性。乳浊液的平均粒径越小、ξ-电位绝对值越大、分布越集中,贻贝酶解多肽液体系越稳定。因此,贻贝酶解多肽液的粒度分布特征、ξ-电位可作为判断贻贝酶解多肽液稳定性的一种快速而有效的方法。
Mytilus edulis are nutritional and medicinal food from marine shellfish in the coastal area,annual production of those reached to nearly ten thousand tons in our country.The polypeptides are the main bioactive components in mytilus edulis and can relieve or slow down related disease,which keep middle-aged and aged people's health.In view of this,the mytilus edulis was taken as material to extract collagen polypeptide by trypsin and a oral liquid of collagen polypeptide with unique flavor and rich nutrition was developed in the study.However,mussels polypeptide instability has been the key problem affecting the mussels polypeptide oral liquid.In this paper,the effects of four emulsifiers on the stability of polypeptide enzymatic hydrolysate were studied by measure several factors,including polypeptide extractionyield,viscosity,particle size distribution,ξ-potential.The results showed that the system was the most stable when 0.1%CMC-Na or xanthan gum was added to 1%polypeptide enzymatic hydrolysate solution at pH8.5,which can effectively prevent disposition of protein and butterfat in polypeptide enzymatic hydrolysate.The particle size,ξ-potential and its distribution were correlated with the stability of polypeptide enzymatic hydrolysate.The smaller the particle size,the larger ξ-potential absolute value and the higher the density of the distribution,the more stable the system.So the particle size,ξ-potential and distribution can be used to judge the stability ofpolypeptide enzymatic hydrolysate.
Mytilus edulis are nutritional and medicinal food from marine shellfish in the coastal area,annual production of those reached to nearly ten thousand tons in our country.The polypeptides are the main bioactive components in mytilus edulis and can relieve or slow down related disease,which keep middle-aged and aged people's health.In view of this,the mytilus edulis was taken as material to extract collagen polypeptide by trypsin and a oral liquid of collagen polypeptide with unique flavor and rich nutrition was developed in the study.However,mussels polypeptide instability has been the key problem affecting the mussels polypeptide oral liquid.In this paper,the effects of four emulsifiers on the stability of polypeptide enzymatic hydrolysate were studied by measure several factors,including polypeptide extractionyield,viscosity,particle size distribution,ξ-potential.The results showed that the system was the most stable when 0.1%CMC-Na or xanthan gum was added to 1%polypeptide enzymatic hydrolysate solution at pH8.5,which can effectively prevent disposition of protein and butterfat in polypeptide enzymatic hydrolysate.The particle size,ξ-potential and its distribution were correlated with the stability of polypeptide enzymatic hydrolysate.The smaller the particle size,the larger ξ-potential absolute value and the higher the density of the distribution,the more stable the system.So the particle size,ξ-potential and distribution can be used to judge the stability ofpolypeptide enzymatic hydrolysate.
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