摘要
为充分利用芝麻渣蛋白,提高其附加值,该研究选用中性蛋白酶、碱性蛋白酶、木瓜蛋白酶和风味蛋白酶水解从芝麻渣中提取的芝麻蛋白,以蛋白质水解度为指标,筛选出最佳蛋白酶组合。结果表明,相比单酶水解,双酶复合水解芝麻蛋白的效果更好,其中木瓜蛋白酶与风味蛋白酶的组合水解效果最好。单因素试验得到芝麻蛋白最佳水解条件:温度50℃、pH6.5、底物浓度1%、加酶量3%,在此条件下,水解度最高为21.09%。以氯化钙为钙源,将水解得到的蛋白多肽制备成芝麻蛋白多肽螯合钙,优化得到最佳螯合工艺:多肽与CaCl_(2)的质量比5∶1、螯合温度40℃、pH7.0、螯合时间20 min,在此条件下,多肽钙螯合率最高达到75%。傅里叶红外光谱分析表明,钙与多肽的C=O及末端的N-H和-COO-结合。小鼠灌胃实验表明,与对照组(蒸馏水灌胃)相比,芝麻蛋白多肽螯合钙对小鼠股骨生长有促进作用,提高了骨钙含量和血钙含量,降低了碱性磷酸酶(alkaline phosphatase,AKP)活性,效果优于葡萄糖酸钙和碳酸钙。
In order to make full use of sesame residue protein and improve its added value,neutral protease,alkaline protease,papain and flavor protease were used to hydrolyze sesame protein extracted from sesame residue,and the best protease combination was selected with the degree of protein hydrolysis as the index.The results showed that the hydrolysis of sesame protein was more effective using a double protease combination compared to using a single protease.The maximum degree of hydrolysis was obtained when papain and flavor protease were used in combination.The optimal hydrolysis conditions were found to be as follows:temperature 50℃,pH 6.5,1%substrate concentration,3%protease concentration.Under these conditions,the degree of hydrolysis was 21.09%.Subsequently,the protein peptide mixture obtained during hydrolysis was chelated with calcium(using calcium chloride as the calcium source)and evaluated.The optimized chelation process was as follows:mass ratio of peptide to calcium chloride of 5∶1,temperature 40℃,pH 7.0 and 20 min chelation time.Under these conditions,the maximum degree of peptide calcium chelation was 75%.Fourier infrared spectroscopy analysis showed that calcium chelation occurs at the C=O and between the N-H and-COO-of the peptide.It was found that when chelated with calcium,the sesame protein peptide exhibited an improved effect on the growth of rat femurs compared to the control group.The chelated sesame protein peptide was shown to in crease bone calcium content,blood calcium content,and reduce alkaline phosphatase activity.The chelated sesame protein peptide displayed improved activity as a calcium supplement compared to calcium gluconate and calcium carbonate.
作者
许家宝
贾晓彤
陆世海
崔靖康
焦晓波
王梓源
崔建东
XU Jia-bao;JIA Xiao-tong;LU Shi-hai;CUI Jing-kang;JIAO Xiao-bo;WANG Zi-yuan;CUI Jian-dong(The Provincial and Ministerial Joint Construction of the State Key Laboratory of Food Nutrition and Safety,Tianjin University of Science&Technology,Tianjin 300457,China;Shandong Bigtree Dreyfus Special Food Co.,Ltd.,Heze 274511,Shandong,China)
出处
《食品研究与开发》
CAS
北大核心
2022年第5期106-114,共9页
Food Research and Development
基金
天津市科技计划项目(20ZYJDJC00080)
山东省重点研发计划项目(2021CXGC010509)。
关键词
芝麻蛋白
双酶复合水解
多肽-钙螯合物
螯合工艺
红外光谱
补钙
sesame protein
double enzyme hydrolysis
peptide chelated calcium
chelation process
infrared spectrum
calcium supplements
