猪血球蛋白营养分析与水解工艺优化及制备金属螯合肽的研究  

Study on nutritional analysis and hydrolysis process optimization of porcine hemoglobin and preparation of metal chelating peptides

作　　者：孙子怡 杨剑婷 谢宁宁[2] 张福生[2] SUN Zi-yi;YANG Jian-ting;XIE Ning-ning;ZHANG Fu-sheng(College of Food Engineering,Anhui University of Science and Technology,Chuzhou,Anhui 239000,China;Institute of Agricultural Products Processing,Anhui Academy of Agricultural Sciences,Hefei,Anhui 230031,China)

机构地区：[1]安徽科技学院食品工程学院,安徽滁州239000 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《食品与机械》2020年第11期177-182,201,共7页Food and Machinery

基　　金：安徽省农业科学院创新团队项目(编号:2020YL079);安徽省农业科学院院所共建团队项目(编号:18C1225);安徽省中央引导地方科技发展专项(编号:201907d06020020)

摘　　要：以猪血球蛋白为原料,检测其基本营养指标和氨基酸组成,以水解度为指标,研究螯合pH、水解温度和时间等单因素的影响,进一步通过响应面法优化水解制备金属螯合肽。结果表明,猪血球蛋白具有优异的营养特征,且富含多种氨基酸;采用碱性蛋白酶水解猪血球蛋白制备金属螯合肽的最佳工艺为pH值10.69、水解温度48.50℃、水解时间6.76h、底物添加量8%、酶与底物比(m酶∶m底物)1∶250,血球蛋白粉水解度的实测值为37.83%。采用ICP-AES检测猪血球蛋白肽螯合铁、铜、锌的量分别为343.80,11.34,4.53μg/mL。Taking the porcine haemoglobin as raw material,the basic nutritional indicators and the amino acid composition were detected.Using the hydrolysis degree as the index,the effects of reaction pH,hydrolysis temperature and reaction time were examined.On the basis of single factor experiment,Box-Behnken central composite design was utilized to optimize the hydrolysis process and preparation of metal chelating peptides.Results showed that the porcine haemoglobin has excellent nutritional characteristics and is rich in various amino acids.Moreover,the optimized processing were as followed:pH of 10.69,hydrolysis temperature of 48.50℃,hydrolysis time of 6.76 h,substrate concentration of 8%and enzyme addition of 1∶250 by alcalase,and the degree of hydrolysis was 37.83%.ICP-AES was applied for making sure metal chelating activity,while their contents of peptide-metal chelates of iron,copper and zinc were,343.80μg/mL,11.34μg/mL and 4.53μg/mL,respectively.

关 键 词：猪血 血球蛋白 酶解 肽 金属螯合能力 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]