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具有铁螯合能力的驴骨胶原肽酶解条件优化及微观形态
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Optimization of Enzymatic Hydrolysis Conditions and Micromorphology of Bone Collagen Peptides from Donkey with Iron Chelating Ability
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    摘要:

    为充分开发利用驴骨资源,开发一种酶解驴骨蛋白从而得到驴骨胶原蛋白肽的方法,考察该酶解肽与亚铁离子的螯合能力,并将其产物进行表征。以亚铁离子螯合率为考察指标,筛选最优酶种类,通过单因素实验和考虑交互作用的正交实验优化确定驴骨的最佳酶解条件。结果表明,驴骨的最佳预处理条件为121 ℃蒸煮30 min,木瓜蛋白酶为最佳酶,优化过后的酶水解工艺参数为温度50 ℃、pH 7.0、酶底比1 000 U/mL、时间3 h,此时驴骨胶原肽和亚铁离子的螯合率为38.40%,可得到微观结构为片状的螯合产物。木瓜蛋白酶酶解驴骨蛋白可以制备有螯合亚铁离子能力的驴骨胶原肽,具有促铁吸收的潜力,对开发驴骨胶原肽相关产品具有科学参考作用。

    Abstract:

    In order to make full use of donkey bone resources, a method was developed to hydrolyze donkey bone with protease to obtain donkey bone collagen peptide. The chelating ability of the enzymatic peptide with ferrous ions was investigated and its product was characterized. Using the ferrous ion chelation rate as the investigation index, the optimal enzyme species was screened, and the optimal enzymatic hydrolysis conditions of donkey bone were determined by single factor experiment and orthogonal experiment considering interaction. The results showed that the optimal pretreatment conditions for donkey bone were cooking at 121 ℃ for 30 min, papain was the optimal enzyme, and the optimized enzymatic hydrolysis process parameters were as follows: temperature of 50 ℃, pH of 7.0, enzyme-substrate ratio of 1 000 U/mL, time of 3 h, the chelation rate of donkey collagen peptide and ferrous ion was 38.40%, and the chelating product with sheet microstructure can be obtained. Papain enzymatic hydrolysis of donkey bone protein can prepare donkey bone collagen peptide with the ability to chelate ferrous ions, promoting iron absorption, and guiding the development of donkey bone collagen peptide related products.

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毛嘉敏,陈昱瑶,宋 洁,张 燕,王婧贤,李馨雨,范柳萍,成向荣*.具有铁螯合能力的驴骨胶原肽酶解条件优化及微观形态[J].粮油食品科技,2022,30(5):188-196.

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  • 在线发布日期: 2022-09-26
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