富锌小麦蛋白水解物制备技术及其理化性质研究  

Preparation and Physicochemical Properties of Zinc-rich Wheat Protein Hydrolysates

作　　者：胡晓波[1] 完颜红影 闫东旭 张紫琪 倪永纪 黄继红[2] 祝思远 李一帆 杨盛茹[1] 侯银臣 HU Xiao-bo;WANYAN Hong-ying;YAN Dong-xu;ZHANG Zi-qi;NI Yong-ji;HUANG Ji-hong;ZHU Si-yuan;LI Yi-fan;YANG Sheng-ru;HOU Yin-chen(College of Food and Biology Engineering,University of Animal Husbandry and Economy,Zhengzhou 450046,Henan,China;College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南牧业经济学院食品与生物工程学院,河南郑州450046 [2]河南工业大学生物工程学院,河南郑州450001

出　　处：《食品研究与开发》2022年第7期119-125,共7页Food Research and Development

基　　金：河南省科技攻关项目(212102110313);河南省重大公益专项(201300110300);河南省创新示范专项(201111110100)。

摘　　要：为研究锌-肽螯合物的制备方法,并对其理化性质进行初步探讨,以小麦蛋白(wheat protein,WP)和硫酸锌为原料,对富锌小麦蛋白水解物制备工艺进行优化,并采用光谱分析初步探明螯合位点,考察富锌小麦蛋白水解物的基本理化性质。结果表明,富锌小麦蛋白水解物的最佳螯合工艺条件为锌与蛋白质量比1.7∶1、螯合温度65℃、螯合时间60 min。在该螯合工艺条件下,螯合率可达66.88%;光谱分析初步探明Zn^(2+)可能与肽链上的NH和CH_(2)等基团发生配对反应;理化性质研究表明:与小麦蛋白水解物(wheat protein hydrolysate,WPH)相比,富锌小麦蛋白水解物(WPHZn)的起泡性、泡沫稳定性及溶解性相对较低;WPH-Zn的乳化能力较好。This paper studied the preparation method and the physicochemical properties of zinc-peptide chelate.Firstly,the preparation process of zinc-rich hydrolysates with wheat protein and zinc sulfate was optimized.Secondly,the chelating site was carried out spectral analysis to preliminarily identify.Finally,the physicochemical properties of zinc-rich wheat protein hydrolysates were investigated.The optimal chelating conditions were as follows:zinc-to-protein mass ratio of 1.7∶1,chelating temperature of 65℃,and chelating time of 60 min.Under these conditions,the zinc chelation rate reached 66.88%.Spectral analysis showed that Zn^(2+)might react with functional groups such as NH and CH_(2) on the peptide chain.The Zn-rich wheat protein hydrolysate(WPH-Zn)showed lower foaming capacity,foaming stability,and solubility,and better emulsifying ability than common wheat protein hydrolysate(WPH).

关 键 词：小麦蛋白 锌 响应面 螯合 理化性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]