猪骨多肽酶解工艺优化及体外降血脂效果分析  

Optimisation of Enzymatic Hydrolysis Process of Porcine Bone Polypeptide and in Vitro Hypolipidemic Effect Analysis

作　　者：薛莎莎 赵红梅 马晓丽[1,3,4] 杨艳君 罗爱国[1,2,3,4] XUE hasha;HAO Hongmei;MA Xiaoli;YANG Yanjun;LUO Aiguo(School of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China;Shanxi Center of Technology Innovation for Compound Condiment,Jinzhong 030619,China;Shanxi Provincial High Institutions Solid State Brewing Engineering Research Center,Jinzhong 030619,China;Department of Biological Science and Technology,Jinzhong University,Jinzhong 030619,China)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]山西省复合调味品技术创新中心,山西晋中030619 [3]山西高等学校固态酿造工程技术研究中心,山西晋中030619 [4]晋中学院生物科学与技术系,山西晋中030619

出　　处：《食品科技》2025年第2期129-138,共10页Food Science and Technology

基　　金：山西省2021年度留学人员科技活动择优资助项目(20210050);山西省高等学校科技创新计划创新平台项目(2022P022);晋中学院“1331工程”酿造副产物资源高值化利用协同创新中心项目(jzxyxtcxzx202104)。

摘　　要：为深入研究猪骨多肽对于降低血脂的潜在功效,文章以猪骨作为试验原料,通过单因素试验和响应面优化试验的方法,最终确定制备猪骨多肽的最优工艺参数如下:酶添加量为3000 U/g、酶解温度设定为55℃、pH值调节至9.6、酶解时间持续4 h。这些条件下得到的猪骨多肽水解度为(23.1±0.1)%,牛磺胆酸钠结合率为(53.6±0.7)%。在上述优化条件下生产的猪骨多肽,在浓度为5mg/mL时,对胆固醇的抑制率高达(66.65±1.10)%,对胰脂肪酶的抑制率高达(61.30±0.80)%,显示出较强的降血脂效果。研究结果为开发潜在的降血脂功能食品提供了重要的试验依据,并为进一步的工艺优化和产品开发奠定了基础。In order to investigate the hypolipidemic effect of porcine bone polypeptides,this study utilized pork bone as the raw material and determined the optimal preparation conditions for porcine bone polypeptides through single-factor experiments and response surface optimization.The optimal process parameters were as follows:enzyme addition of 3000 U/g,enzyme hydrolysis temperature of 55℃,pH adjusted to 9.6,and enzyme hydrolysis time of 4 h.The hydrolysis degree of the porcine bone polypeptide obtained under these conditions was(23.1±0.1)%,and the binding rate of sodium taurocholate was(53.6±0.7)%.Under these conditions,the porcine bone polypeptides,at a concentration of 5 mg/mL,showed the highest inhibitory rate of(66.65±1.10)%against cholesterol and(61.30±0.80)%against pancreatic lipase,demonstrating significant hypolipidemic activity.This study provides important experimental evidence for the development of potential hypolipidemic functional foods and lays the foundation for further process optimization and product development.

关 键 词：猪骨多肽 酶解优化 降血脂效果 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]