功能性蛋黄肽的制备及体外活性研究  

Study on the preparation and characterization of bioactive peptides from egg yolk

作　　者：何晨[1] 王彦超[1] 常耀光[1] 薛长湖[1] 

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2014年第19期53-56,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31371876);海洋公益研究专项计划(201105029)

摘　　要：本实验采用乙醇-正己烷脱脂蛋黄粉为底物,Alcalase 2.4L为水解酶制剂,经两次酶解制备得一种蛋黄肽产品,产品得率达到41%。对该产品的基本物化指标进行了测定,蛋白含量高于85%,灰分含量低于10%,在较宽的pH范围内溶解性良好,热稳定性高。体外活性实验表明,该产品可以通过与钙离子结合抑制磷酸钙沉淀,表现出了潜在的促进肠道钙吸收的能力,且具有较好的抗氧化能力。Employing defatted yolk power by ethanol-hexane extraction as substrate,yolk peptide with high quality was obtained by hydrolysis with 2.4L Alcalase.The hydrolysis process was conducted for twice and yield rate was up to 41%.The physical and chemical indexes of the product were measured：the peptide content was above 85% and the ash content was less than 10% ,which features good solubility and high heat stability within a wide pH range.Activity experiment in vitro indicated that yolk peptide product had strong ability to prevent calcium phosphate from sediment, suggesting a potential on improving intracellular calcium absorption. Meanwhile, the oxidation resistance activity of yolk peptide was conformed in this study.

关 键 词：蛋黄粉 蛋黄肽 抗氧化 钙结合 

分 类 号：TS253.4[轻工技术与工程—农产品加工及贮藏工程]