鸡皮蛋白抗冻肽的优化制备及其对鸡肉糜3D打印性能的影响  

Optimized preparation of chicken skin antifreeze peptide and its effect on 3D printing performance of chicken mince

作　　者：郭立 陈旭[1] 田韩 陈友康 蔡茜茜[1] 汪少芸[1] GUO Li;CHEN Xu;TIAN Han;CHEN Youkang;CAI Xixi;WANG Shaoyun(College of Biological Science and Engineering,Fuzhou University,Fuzhou,Fujian 350108,China)

机构地区：[1]福州大学生物科学与工程学院,福建福州350108

出　　处：《福州大学学报（自然科学版）》2024年第5期627-634,共8页Journal of Fuzhou University(Natural Science Edition)

基　　金：国家自然科学青年基金资助项目(32201965);福建省科技计划资助项目(2023S0053);福州市科技计划资助项目(2022-Y002)。

摘　　要：以鸡皮为原料,通过超声酶解法制备鸡皮蛋白抗冻肽(chicken skin antifreeze peptides,CsAFPs).在单因素实验的基础上,采用响应面法优化酶解工艺以制备CsAFPs.测定CsAFPs的肽组分、氨基酸组成,并评估其对鸡肉油墨3D打印效果的影响.实验结果表明,最适酶解条件为料液比(鸡皮质量与蒸馏水体积比)为1∶5,酶底比(碱性蛋白酶与鸡皮质量比)为5.69%,酶解时间为3.43 h,酶解温度为50℃.在该条件下嗜热链球菌冻融后的存活率为(81.45±1.48)%.CsAFPs的肽组分中多肽的质量分数为(91.65±1.71)%,氨基酸组成分析显示CsAFPs富含Gly,Pro,Arg,Hypro,Ala,Glu等与抗冻活性相关的氨基酸残基.当所添加CsAFPs的质量分数为2.0%时,鸡肉油墨的3D打印效果最好.Chicken skin antifreeze peptides(CsAFPs)were prepared from chicken skin by ultrasonic enzymatic hydrolysis.Response surface methodology was used to optimize the enzymatic hydrolysis process for the preparation of CsAFPs based on an one-way experiment.The peptide fractions,amino acid composition of the CsAFPs were determined,and its effect on the 3D printing performance of chicken inks was evaluated.The results showed that the optimal enzyme digestion conditions were solid-liquid ratio(chicken skin mass to distilled water volume ratio)of 1∶5,enzyme-substrate ratio(alkaline protease to chicken skin mass ratio)of 5.69%,enzyme digestion time of 3.43 h,and enzyme digestion temperature of 50℃.The enzyme digestion solution prepared under these conditions showed a survival rate of(81.45±1.48)%against Streptococcus thermophilus after freezing and thawing.The mass fraction of CsAFPs was(91.65±1.71)%.CsAFPs were rich in amino acid residues related to antifreeze activity such as Gly,Pro,Arg,Hypro,Ala,Glu.The best 3D printing effect on chicken ink was achieved when the mass fraction of the added CsAFPs is 2.0%.

关 键 词：3D打印 鸡皮 胶原蛋白肽 抗冻 鸡肉油墨 

分 类 号：TS201.2[轻工技术与工程—食品科学]