不同脱苦处理对骨胶原蛋白肽品质及抗氧化特性的影响  

Effect of Different Debittering Methods on the Quality and Antioxidant Properties of Bone Collagen Peptide

作　　者：赵欣 成晓瑜[1] 张顺亮[1] 王乐[1] 岳宜静 刘博文 王辉[1] ZHAO Xin;CHENG Xiaoyu;ZHANG Shuniang;WANG Le;YUE Yijing;LIU Bowen;WANG Hui(Beijing Key Laboratory of Meat Processing Technology,Beijing Academy of Food Sciences,China Meat Research Center,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,北京食品科学研究院,肉类加工技术北京市重点实验室,北京100068

出　　处：《肉类研究》2023年第11期13-20,共8页Meat Research

基　　金：内蒙古自治区科技计划项目(2021GG0291,2022YFDZ0037)。

摘　　要：采用不同比例的β-环糊精、乳铁蛋白及风味蛋白酶对骨胶原蛋白肽进行脱苦处理,通过电子舌、色泽分析、感官评分对其脱苦效果进行评价;结合疏水性、游离氨基酸含量、傅里叶变换红外光谱对其脱苦原理进行分析;通过总抗氧化能力、1,1-二苯基-2-三硝基苯肼自由基清除率、2,2’-联氮-双-(3-乙基苯并噻唑啉-6-磺酸)阳离子自由基清除率等抗氧化性能指标探究不同脱苦处理对其功能特性的影响。结果表明:添加4 g/100 mL β-环糊精、5 g/100 mL乳铁蛋白及1.5 g/100 mL风味蛋白酶对骨胶原蛋白肽苦味降低有较好的效果,其中经1.5 g/100 mL风味蛋白酶处理后骨胶原蛋白肽的苦味值最低;所有脱苦样品的表面疏水性均低于对照组样品(P<0.05);经β-环糊精及乳铁蛋白脱苦后骨胶原蛋白肽疏水性氨基酸含量显著减少,而经风味蛋白酶处理后,骨胶原蛋白肽疏水性氨基酸含量显著增加(P<0.05),说明不同处理的脱苦原理存在一定的差异;与其他2种脱苦方法相比,1.5 g/100 mL风味蛋白酶水解可显著提高骨胶原蛋白肽的抗氧化能力(P<0.05)。综上所述,风味蛋白酶为生产具有可接受苦味强度和高抗氧化性能的骨胶原蛋白肽产品提供了一种潜在的方法。The debittering effect ofβ-cyclodextrin,lactoferrin orflavourzyme at various concentrations on bone collagen peptide was evaluated by electronic tongue,color analysis and sensory evaluation.The debittering mechanism was elucidated by hydrophobicity,free amino acid content and Fourier transform infrared(FTIR)spectroscopy.Meanwhile,the impact of the different debittering methods on antioxidant properties of bone collagen peptide was explored in terms of total antioxidant capacity,1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity,and 2,2’-azinobis-(3-ethylbenzthiazoline-6-sulfonate)(ABTS)cation radical scavenging capacity.β-Cyclodextrin at 4 g/100 mL,lactoferrin at 5 g/100 mL andflavourzyme at 1.5 g/100 mL greatly reduced the bitterness of bone collagen peptide,andflavourzyme at 1.5 g/100 mL reduced it to the lowest level.In addition,surface hydrophobicity of all debittered samples was lower than that of the control group(P<0.05).After debittering withβ-cyclodextrin or lactoferrin,the content of hydrophobic free amino acids was significantly decreased,but increased after debittering withflavourzyme(P<0.05),suggesting that the principles of these debittering methods are different.Compared with the other debittering methods,flavourzyme treatment significantly enhanced the antioxidant ability of bone collagen peptide(P<0.05).Thus,flavourzyme treatment offers a potential approach for the production of bone collagen peptide with acceptable bitterness intensity and high antioxidant activity.

关 键 词：骨胶原蛋白肽 滋味 品质 脱苦技术 β-环糊精 风味蛋白酶 乳铁蛋白 抗氧化特性 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]