鸭肫酶解工艺优化及降胆固醇活性研究  

Optimization of enzymatic hydrolysis and hypocholesterolemic activity of duck gizzard

作　　者：苏伟[1] 文飞[1] 母应春[1] 唐素婷 陈旭[1] 宋玉[1] 邱树毅[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵阳550025

出　　处：《食品科技》2016年第3期144-149,共6页Food Science and Technology

基　　金：贵州省科技厅大专项目(黔科合重大专项字[2012]6004号);贵州省科技厅农业攻关项目(黔科合NY[2010]3038号)

摘　　要：以水解度为指标,选用木瓜蛋白酶对鸭肫蛋白酶解工艺进行优化,以酶解温度、时间、p H值、加酶量、水料比为因素,得到木瓜蛋白酶酶解鸭肫的最佳工艺条件为:酶解温度50℃、酶解时间3 h、p H值6.0、加酶量0.2%、水料比为3:1。鸭肫小肽中含有丰富的氨基酸,其中包含8种人体必需氨基酸,占总氨基酸含量的14.73%,疏水性氨基酸占总含量的25.44%。同时,鸭肫小肽具有一定的降胆固醇功能,经过消化后,鸭肫对胆固醇溶解度抑制率从未消化时的26.41%升高为27.52%,结果表明消化处理可提高小肽的降胆固醇活性。To optimize the enzymatic hydrolysis condition,papain were used.Different hydrolysis temperature,time,p H,amount of enzyme and the ratio of water and material were used as factors.The degree of hydrolysis was used as index.The optimal conditions were as follow：hydrolysis temperature 50 ℃,time 3 h,p H6.0,enzyme amount 0.2%,the ratio of water and material 3：1.Duck gizzard peptideswere rich in amino acids and contain 8 kinds of essential amino acids,which accounting for 14.73% of the total.The hydrophobic amino acids were accounted for 25.44% of the total amino acid.At the same time,duck gizzard peptides have cholesterol-lowering function.After digestion,the inhibition of cholesterol reached from 27.52% to 26.41%,which indicated that the inhibition of cholesterol has been improved after digestion.

关 键 词：鸭肫肽 氨基酸 降胆固醇 工艺优化 酶解 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]