花生蛋白钙螯合肽的制备、富集及表征  

Preparation,Enrichment,and Characterization of Calcium-Chelating Peptides from Peanut Protein

作　　者：张春芝 王明清[2] 黄国清[1] 肖军霞[1] Zhang Chunzhi;Wang Mingqing;Huang Guoqing;Xiao Junxia(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;Shandong Peanut Research Institute,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]山东省花生研究所,青岛266109

出　　处：《中国粮油学报》2023年第11期83-91,共9页Journal of the Chinese Cereals and Oils Association

基　　金：青岛市科技惠民示范引导专项(20-3-4-33-nsh);山东省重点研发计划项目(医用食品)(2018YYSP013)。

摘　　要：本实验对花生蛋白钙螯合肽的制备工艺进行了研究,并对所得水解产物及其钙螯合物进行了表征。结果表明,在6种市售的蛋白酶中,Alcalase 2.4 L对花生蛋白的水解能力最强,其与ProteAXH进行分步复合水解可进一步提高水解效果,在最适条件下所得花生肽的钙结合能力达到了84.09 mg/g、蛋白质回收率高达87.89%;采用酸法脱酰胺可显著提高花生肽的钙结合能力,在最适条件下可达到132.04 mg/g;利用大孔树脂DM301对脱酰胺花生肽进行富集可进一步提高其钙结合能力,在最优条件下可高达164.34 mg/g。荧光光谱及圆二色谱分析证实花生肽与钙离子发生了螯合作用,红外光谱分析则表明花生肽主要通过其羧基与钙离子进行结合。The preparation of calcium-chelating peptides from peanut protein was investigated and the resultant peptides as well as its calcium chelates were characterized.The results indicated that among the 6 selected commercial proteases,Alcalase 2.4 L exhibited the strongest hydrolysis performance and its combination with ProteAXH could further enhance the effect,which contributed a calcium binding capacity of 84.09 mg/g and protein recovery of 87.89%in optimized conditions.Deamidation by acid could further enhance the calcium binding capacity of peanut peptides and the optimized value reached 132.04 mg/g;adsorption by DM301 macroporous resin could further improve the calcium binding capacity of the peptides,reaching up to 164.34 mg/g in optimized conditions.Fluorescence and circular dichroism analysis confirmed the chelation of the peanut peptides with calcium and FTIR revealed that the reaction occurred in the carboxyl group of the peptides.

关 键 词：花生肽 钙螯合肽 富集 表征 

分 类 号：TS209[轻工技术与工程—食品科学]