基于抗氧化能力的牛血红蛋白的分步酶解工艺参数优化  

Optimization of the process parameters for the two-step-hydrolysis of bovine hemoglobin based on the antioxidant capacity

作　　者：李紫玉 周光宏[1] 刘奇菡 王琳 王珲 张婷 叶可萍[1] LI Ziyu;ZHOU Guanghong;LIU Qihan;WANG Lin;WANG Hui;ZHANG Ting;YE Keping(College of Food Science and Technology,Nanjing Agricultural University/National Center of Meat Quality and Safety Control/Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,Nanjing 210095,China;Xinjiang Hualing Agriculture Science and Technology Development Co.,Ltd.,Urumchi 831400,China;Research Institute of Agro-products Storage and Processing,Xinjiang Academy of Agricultural Sciences,Urumchi 830091,China)

机构地区：[1]南京农业大学食品科技学院/国家肉品质量安全控制工程技术研究中心/江苏省肉类生产与加工质量安全控制协同创新中心,南京210095 [2]新疆华凌农牧科技开发有限公司,乌鲁木齐831400 [3]新疆农业科学院农产品贮藏加工研究所,乌鲁木齐830091

出　　处：《农业工程学报》2023年第8期259-267,共9页Transactions of the Chinese Society of Agricultural Engineering

基　　金：新疆维吾尔自治区科技计划项目(2021A02003-4)。

摘　　要：为探究牛血加工利用新技术,提高牛血蛋白资源利用率。该研究采用分步酶解法提取牛血红蛋白的抗氧化肽粗提物,从6种蛋白酶中筛选出最适蛋白酶组合,通过单因素试验优化温度、pH值、料液比、酶添加量和酶解时间,并通过响应面设计进一步优化酶添加量和酶解时间,得到牛血红蛋白抗氧化肽粗提物的最佳酶解工艺。结果表明:牛血红蛋白分步酶解的最佳工艺为:料液比40 g/L,一次酶解:风味蛋白酶添加量3800 U/g、时间130 min、温度50℃、pH值7.5;二次酶解:碱性蛋白酶添加量2900 U/g、时间60 min、温度40℃、pH值9.0。此工艺条件下的牛血红蛋白抗氧化肽粗提物的ABTS自由基清除能力为(333.62±6.29)μmol/g,具有优良的抗氧化活性,可作为食源性抗氧化肽的来源。该研究为牛血等副产物的综合加工利用提供了新思路,同时为食源性抗氧化肽的研发提供理论基础。Bovine blood is one of the main by-products of bovine slaughtering and processing.The preparation and antioxidant activity of bovine blood peptides has been investigated systematically to promote their high-end value in industrial utilization.Taking the bovine hemoglobin(BH)as the raw material,this study aims to prepare the BH antioxidant peptide crude product using two-step hydrolysis.The reference indexes were taken as the hydrolysis degree and the ABTS·free radical scavenging ability.Six proteases were also employed for the hydrolysis to identify and select the optimal protease.Specifically,a systematic evaluation was made to investigate the effect of different solid-liquid ratios,enzyme concentration,reaction temperature,pH value,and reaction time on the initial hydrolysate,including antioxidant activity using ABTS·free radical scavenging.The remaining five proteases were used to further hydrolyze the first BH hydrolysate,where the optimal protease was selected for the single-factor test.Furthermore,the influencing parameters were assessed during enzymolysis on the antioxidant capacity of the bovine hemoglobin second hydrolysate.The results showed that:(1)The best effect was found in the first enzymatic hydrolysis of flavorzyme among the six proteases.The highest hydrolysis degree and the ABTS·scavenging ability were also observed in the first BH hydrolysate(P<0.05);(2)The BH was hydrolyzed at pH value is 7.5 and 50℃for 120 min,when the solid-liquid ratio and flavorzyme content were 40 g/L and 4000 U/g,respectively,indicating the highest antioxidant capacity of the first hydrolysate;(3)The alcalase demonstrated the best second enzymatic hydrolysis effect;(4)The BH first hydrolysate was hydrolyzed(pH values are 9.0;40℃;60 min),when the concentration of alcalase was 3000 U/g.While the hydrolysis degree(46.06%±0.08%)and ABTS free radical scavenging ability(314.15±1.09)µmol TE/g protein of the second hydrolysate were significantly higher than other protease groups(P<0.05).The single-factor test show tha

关 键 词：蛋白 抗氧化能力 响应面 分步酶解 

分 类 号：S21[农业科学—农业机械化工程] TS251.93[农业科学—农业工程]