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中国精品科技期刊2020

挤压膨化协同酶解工艺制备蛋壳膜多肽及其抗氧化活性和组成分析

顾璐萍 张钰 李俊华 常翠华 杨严俊 苏宇杰

顾璐萍,张钰,李俊华,等. 挤压膨化协同酶解工艺制备蛋壳膜多肽及其抗氧化活性和组成分析[J]. 食品工业科技,2022,43(23):252−258. doi:  10.13386/j.issn1002-0306.2022060043
引用本文: 顾璐萍,张钰,李俊华,等. 挤压膨化协同酶解工艺制备蛋壳膜多肽及其抗氧化活性和组成分析[J]. 食品工业科技,2022,43(23):252−258. doi:  10.13386/j.issn1002-0306.2022060043
GU Luping, ZHANG Yu, LI Junhua, et al. Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis[J]. Science and Technology of Food Industry, 2022, 43(23): 252−258. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022060043
Citation: GU Luping, ZHANG Yu, LI Junhua, et al. Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis[J]. Science and Technology of Food Industry, 2022, 43(23): 252−258. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022060043

挤压膨化协同酶解工艺制备蛋壳膜多肽及其抗氧化活性和组成分析

doi: 10.13386/j.issn1002-0306.2022060043
基金项目: 国家自然科学基金(31901642)。
详细信息
    作者简介:

    顾璐萍(1989−),女,博士,助理研究员,研究方向:蛋制品加工与研究,E-mail:guluping@jiangnan.edu.cn

    通讯作者:

    苏宇杰(1982−),男,博士,副教授,研究方向:蛋制品加工与研究,E-mail: suyujie@jiangnan.edu.cn

  • 中图分类号: TS253.9

Analysis on Antioxidant Activity and Composition of Eggshell Membrane Peptides Prepared by Extrution and Enzymatic Hydrolysis

  • 摘要: 本文以蛋壳膜为研究对象,采用挤压膨化协同酶解工艺制备壳膜多肽。以总氮回收率、D-葡萄糖醛酸提取量及抗氧化性为指标,确定最佳工艺条件为:挤压膨化温度140 ℃,螺杆转速100 r/min,水分含量20%,酶解时间6 h,加酶量12000 U/g,温度55 ℃。在该条件下总氮回收率达60.8%,D-葡萄糖醛酸提取量达12.4 mg/g,壳膜多肽的ABTS自由基清除率为29.46%(0.1 mg/mL),OH自由基清除率为26.58%(5 mg/mL),Fe2+螯合能力为50.25%(0.4 mg/mL),细胞抗氧化活性达65%(10 μg/mL)。相对分子质量分布结果表明壳膜多肽中主要成分为低聚肽(252~2435 Da),占81.8%。氨基酸组成分析结果表明壳膜肽中Asp和Glu含量较高,与抗氧化活性有关的氨基酸含量为44.70 g/100 g蛋白。因此,蛋壳膜多肽有潜力作为天然抗氧化剂应用于食品、保健品或化妆品领域。
  • 图  1  挤压膨化对蛋壳膜中D-葡萄糖醛酸提取量和总氮回收率的影响

    Figure  1.  Effects of extruding expansion on D-glucuronic acid extraction amount and total nitrogen recovery

    注:(a)温度;(b)转速;(c)水分含量;同一指标不同小写字母表示差异显著(P<0.05);图2~图8同。

    图  2  酶解时间对D-葡萄糖醛酸提取量和总氮回收率的影响

    Figure  2.  Effects of hydrolysis time on D-glucuronic acid extraction amount and total nitrogen recovery

    图  3  酶解时间对抗氧化活性的影响

    Figure  3.  Effects of hydrolysis time on antioxidant activity

    图  4  加酶量对D-葡萄糖醛酸提取量和总氮回收率的影响

    Figure  4.  Effects of the amount of enzyme on D-glucuronic acid extraction amount and total nitrogen recovery

    图  5  加酶量对抗氧化活性的影响

    Figure  5.  Effects of enzyme amount on antioxidant activity

    图  6  温度对D-葡萄糖醛酸提取量和总氮回收率的影响

    Figure  6.  Effects of temperature on D-glucuronic acid extraction amount and total nitrogen recovery

    图  7  温度对抗氧化活性的影响

    Figure  7.  Effects of temperature on antioxidant activity

    图  8  壳膜多肽的细胞抗氧化活性

    Figure  8.  Cellular antioxidant activity of eggshell membrane peptides

    图  9  蛋壳膜多肽分子量分布的高效液相色谱图

    Figure  9.  High performance liquid chromatography of molecular weight distribution of eggshell membrane peptides

    注:图中数字表示不同分子量对应的保留时间。

    表  1  蛋壳膜多肽的氨基酸分析

    Table  1.   Amino acid analysis of eggshell membrane polypeptide

    氨基酸蛋壳膜
    (g/100 g蛋白)
    蛋壳膜多肽
    (g/100 g蛋白)
    Asp10.03±0.0213.32±0.00
    Glu15.84±0.0014.61±0.01
    Ser5.01±0.054.73±0.02
    His3.83±0.003.24±0.02
    Gly*6.09±0.016.47±0.04
    Thr5.25±0.043.53±0.07
    Arg7.22±0.046.23±0.06
    Ala3.77±0.015.35±0.05
    Pro*6.51±0.026.35±0.03
    Tyr*2.31±0.072.82±0.05
    Cys-s3.32±0.050.26±0.06
    Val*7.97±0.048.01±0.01
    Met*4.12±0.033.66±0.00
    Phe*3.01±0.014.88±0.00
    Ile*4.47±0.024.64±0.02
    Leu*6.15±0.017.87±0.00
    Lys5.10±0.014.06±0.03
    疏水性氨基酸40.6344.70
    注:“*”表示疏水性氨基酸。
    下载: 导出CSV
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  • 收稿日期:  2022-06-06
  • 网络出版日期:  2022-10-21
  • 刊出日期:  2022-11-23

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