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

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

顾璐萍^{1, 2, 3,},
张钰^{1, 2, 3},
李俊华^{1, 2, 3},
常翠华^{1, 2, 3},
杨严俊^{1, 2, 3},
苏宇杰^{1, 2, 3, ,}

1.
食品科学与技术国家重点实验室（江南大学），江苏无锡 214122
2.
国家功能食品工程技术研究中心（江南大学），江苏无锡 214122
3.
江南大学食品学院，江苏无锡 214122

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
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- 文章访问数: 149
- HTML全文浏览量: 43
- PDF下载量: 31
- 被引次数: 0
出版历程
- 收稿日期: 2022-06-06
- 网络出版日期: 2022-10-21
- 刊出日期: 2022-11-23

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

GU Luping^{1, 2, 3
,},
ZHANG Yu^{1, 2, 3},
LI Junhua^{1, 2, 3},
CHANG Cuihua^{1, 2, 3},
YANG Yanjun^{1, 2, 3},
SU Yujie^{1, 2, 3
, ,}

1.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2.
National Functional Food Engineering Technology Research Center, Jiangnan University, Wuxi 214122, China
3.
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China

摘要

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。
- 挤压膨化 /
- 酶解 /
- 蛋壳膜多肽 /
- 抗氧化活性
Abstract: In this study, the eggshell membrane peptides were prepared using a two-step process involved extrution and enzymatic hydrolysis. The process parameters were determined by evaluation of the total nitrogen recovery, D-glucuronic acid yield and antioxidant activity. The optimum extrution process were 140 ℃ (temperature), 100 r/min (screw rotation speed) and 20% (moisture content). And the optimum conditions of enzymatic hydrolysis were 6 h (time), 12000 U/g (enzyme amount) and 55 ℃ (temperature). Under these conditions, the total nitrogen recovery and D-glucuronic acid yield were 60.8% and 12.4 mg/g, respectively. The ABTS, OH free radical scavenging ability and Fe²⁺ chelating ability of the shell membrane peptides were 29.46% (0.1 mg/mL), 26.58% (5 mg/mL) and 50.25% (0.4 mg/mL), respectively. And their cellular antioxidant activity reached 65% (10 μg/mL). Results on the molecular mass distribution indicated that the main components were oligopeptides (252~2435 Da), accounting for 81.8%. Analysis on the amino acid composition suggested a high level of Asp and Glu in the peptides, and the content of amino acids related with antioxidant activity was 44.70 g/100 g protein. And thus, the shell membrane peptides have great potentials as natural antioxidants in the field of food, healthy product and cosmetic.
- extruding expansion /
- enzymatic treatment /
- eggshell membrane peptides /
- antioxidant activity

HTML全文

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。

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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

下载: 全尺寸图片幻灯片

图 3 酶解时间对抗氧化活性的影响

Figure 3. Effects of hydrolysis time on antioxidant activity

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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

下载: 全尺寸图片幻灯片

图 5 加酶量对抗氧化活性的影响

Figure 5. Effects of enzyme amount on antioxidant activity

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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

下载: 全尺寸图片幻灯片

图 7 温度对抗氧化活性的影响

Figure 7. Effects of temperature on antioxidant activity

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图 8 壳膜多肽的细胞抗氧化活性

Figure 8. Cellular antioxidant activity of eggshell membrane peptides

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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。

下载: 全尺寸图片幻灯片

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）
Asp	10.03±0.02	13.32±0.00
Glu	15.84±0.00	14.61±0.01
Ser	5.01±0.05	4.73±0.02
His	3.83±0.00	3.24±0.02
Gly^*	6.09±0.01	6.47±0.04
Thr	5.25±0.04	3.53±0.07
Arg	7.22±0.04	6.23±0.06
Ala	3.77±0.01	5.35±0.05
Pro^*	6.51±0.02	6.35±0.03
Tyr^*	2.31±0.07	2.82±0.05
Cys-s	3.32±0.05	0.26±0.06
Val^*	7.97±0.04	8.01±0.01
Met^*	4.12±0.03	3.66±0.00
Phe^*	3.01±0.01	4.88±0.00
Ile^*	4.47±0.02	4.64±0.02
Leu^*	6.15±0.01	7.87±0.00
Lys	5.10±0.01	4.06±0.03
疏水性氨基酸	40.63	44.70
注：“*”表示疏水性氨基酸。

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