小麦蛋白多肽螯合钙制备工艺及其功能特性研究  

Preparation process and functional properties of wheat protein peptide chelated calcium

作　　者：张名义 黄继红 陈新阳 廖爱美 潘龙 杨盛茹[3] 回传胤 韩钰 侯银臣 ZHANG Mingyi;HUANG Jihong;CHEN Xinyang;LIAO Aimei;PAN Long;YANG Shengru;HUI Chuanyin;HAN Yu;HOU Yinchen(School of Biological Engineering,Henan Key Laboratory of Wheat Bioprocessing and Nutritional Function,Henan University of Technology,Zhengzhou 450001,China;College of Agriculture,State Key Laboratory of Crop Stress Adaptation and Improvement,Henan University,Kaifeng 475001,China;School of Food and Bioengineering,Henan University of Animal Husbandry and Economy,Zhengzhou 450046,China)

机构地区：[1]河南工业大学生物工程学院,河南省小麦生物加工与营养功能重点实验室,河南郑州450001 [2]河南大学农学院,作物逆境适应与改良国家重点实验室,河南开封475001 [3]河南牧业经济学院食品与生物工程学院,河南郑州450046

出　　处：《河南工业大学学报（自然科学版）》2024年第2期66-73,82,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省重大公益专项研发计划(201300110300);中原学者工作站资助项目(224400510026)。

摘　　要：钙肽螯合物是有极大发展潜力的补钙剂,具有结构稳定、吸收效率高及安全等诸多优势。以小麦蛋白为原料,通过超声波预处理及碱性蛋白酶水解,得到超声小麦蛋白多肽(ultrasound wheat protein peptide,UWPP)。将UWPP与Ca 2+进行螯合,以螯合率为指标,采用单因素试验和响应面试验进行优化并对其结构和功能特性进行表征。结果表明:超声小麦蛋白多肽螯合钙(ultrasound wheat protein peptide Calcium chelate,UWPP-Ca)的最佳制备工艺为对小麦蛋白多肽(wheat protein peptide,WPP)进行60 Hz、20 min、55℃的超声预处理得到UWPP后,肽钙质量比3∶1、pH 9.2、温度60℃、反应时间0.63 h,此条件制备的UWPP-Ca螯合率为83.20%;通过紫外光谱和傅里叶变换红外光谱对UWPP-Ca进行分析,表明UWPP和Ca 2+形成了结合位点,两者反应产生了螯合物;WPP、UWPP和UWPP-Ca溶解度、乳化性和起泡性均在pH 10的条件下最高,且UWPP-Ca一定程度上保留了WPP的功能特性。研究结果可为推动小麦蛋白多肽螯合钙在食品加工业以及医药行业的应用提供数据支撑。Calcium chelating peptide is a type of calcium dietary supplement with significant development potential,offering advantages in structural stability,absorption efficiency,safety,and various other aspects.Ultrasound wheat protein peptide(UWPP)was obtained by ultrasonic pretreatment and hydrolysis by alkaline protease using wheat protein as raw material.On this basis,UWPP(Ultrasound wheat protein peptide)chelated with Ca 2+,and the chelation rate was used as an index to optimize by single factor test and response surface test,and characterized structure and functional properties.The optimal preparation process was to perform ultrasonic pretreatment on WPP with a frequency of 60 Hz,a time of 20 min,and a temperature of 55℃.After obtaining UWPP,the mass ratio of peptide to calcium was 3∶1,the pH was 9.2,the temperature was 60℃,and the reaction time was 0.63 h.UWPP-Ca was analyzed by ultraviolet spectroscopy and Fourier transform infrared spectroscopy,and the results showed that UWPP and Ca 2+formed binding sites,and the reaction was between the two produced chelates.UWPP,and UWPP-Ca(Ultrasound wheat protein peptide Calcium chelate)solubility,emulsification,and foaming properties were all highest at pH 10,and UWPP-Ca retained the functional properties of WPP.The results of the study can provide realistic theoretical data to promote the application of wheat proteins and the future application of chelated peptides in the food processing industry as well as in the pharmaceutical industry.

关 键 词：小麦蛋白多肽 螯合钙 响应面试验 结构特性 功能特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]