蛋壳粉制备酵母多肽螯合钙的研究  

Study on preparation technology of polypeptide chelated calcium from eggshell power and beer yeast

作　　者：谢蓝华[1] 杜冰[1] 叶梦晴[1] 崔静[1] 张相生 黄海智[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]河南大用实业有限公司,河南鹤壁456750

出　　处：《食品工业科技》2013年第18期243-248,共6页Science and Technology of Food Industry

基　　金：广东省教育部产学研项目(2011B090400542)

摘　　要：以废弃啤酒酵母和鸡蛋壳为原料,首先对挤压膨化后的酵母粉酶解处理,以酵母多肽得率为考察指标,在单因素实验的基础上,正交优化了酵母多肽的酶解参数:料液比1∶20(g/mL)、酶添加量15μL/g、酶解时间4h;进而将制备好的酵母多肽溶液与蛋壳酸解液进行螯合,在单因素基础上根据中心组合(Box-Behnken)实验设计原理进行响应面实验,得出最佳螯合工艺条件:酵母多肽与蛋壳酸解液体积比20∶1(mL/mL),pH7.2,螯合温度42.4℃,螯合时间46min,此时螯合率为87.11%。本研究为提高禽蛋下脚料和啤酒废酵母的附加值开拓了一条新的途径。The optimal conditions of polypeptide chelated calcium were studied with the wasted beer yeast and eggshell as raw material. First of all,the wasted beer yeast after extrusion puffed pretreatment was hydrolyzed by papain,and taking the content of yeast polypeptide in the hydrolyzed liquid as indicator,the optimum enzymolysis conditions were determined as that liquid-solid ratio was 1：20 （g/mL）,enzyme content was 15μL/g,enzymolysis time was 4h. Then the yeast polypeptides solution under previous optimized conditions was chelated with eggshell acid solution. Through single factor experiments and response surface analysis,the optimal chelate conditions were yeast peptides and eggshell acid solution volume ratio of 20：1 （mL/mL）,pH value of 7.2,chelate temperature of 42.4%; ,chelate time of 46min. Under these conditions,the chelate radio reached to 87.11%,which could provide a new way for improving the value of wasted beer yeast and eggshell.

关 键 词：鸡蛋壳 啤酒酵母 多肽螯合钙 响应面分析 

分 类 号：TS253.9[轻工技术与工程—农产品加工及贮藏工程]