鸡肉蛋白钙离子螯合肽酶解工艺的优化研究

Effect of Enzymatic Hydrolysis of Chicken Protein on Calcium Chelation Ability of Their Hydrolysates

摘要:

本文研究了不同酶解工艺条件对鸡肉蛋白酶解产物钙螯合力的影响。研究了木瓜蛋白酶酶解时间对钙螯合力的影响，结果表明酶解时间在3 h时，酶解产物有最大钙螯合力。对比了木瓜蛋白酶单酶酶解，木瓜蛋白酶、风味蛋白酶双酶同步酶解，及双酶分步酶解三种酶解方式，发现风味蛋白酶的加入有助于提高产物钙螯合力，且分步酶解法的对产物螯合力提升效果优于同步酶解。针对双酶分步酶解法，研究了木瓜蛋白酶酶解时间、风味蛋白酶酶解时间、木瓜蛋白酶添加量、风味蛋白酶添加量四个因素对酶解产物钙螯合力的影响，并以木瓜蛋白酶酶解时间、木瓜蛋白酶添加量、风味蛋白酶添加量为自变量，酶解产物的钙螯合力为响应值，设计了三因素三水平响应面实验，得到最佳酶解工艺条件为：木瓜酶酶解时间定为3.5 h，风味蛋白酶酶解时间为2.84 h，风味蛋白酶添加量为0.18%。在该条件下酶解产物含有较多的酸性氨基酸及碱性氨基酸，有利于螯合反应的发生。

Abstract:

In this work, the effects of enzymatic hydrolysis conditions on the calcium chelation of their hydrolysates were investigated. Results showed that the maximum chelation force was obtained at the enzymatic hydrolysis time of 3 h with papain. The chelation forces of hydrolysates prepared by one-step and two-step enzymatic hydrolysis with papain and flavor enzyme were compared. Results showed that addition of flavor enzyme could improve the calcium chelation of hydrolysates and two-step enzymatic hydrolysis was better than one-step enzymatic hydrolysis. For two-step enzymatic hydrolysis, the effects of the hydrolysis time and enzyme amount on the chelation force were evaluated. The papain enzymatic hydrolysis time, the amounts of papain and flavor enzyme were selected as independent variables, and the calcium chelation force was selected as the response value. The three-factor and three-level response surface experiments were designed. The optimal enzymatic hydrolysis conditions were as follows: the papain enzymatic hydrolysis time of 3.5 h, the flavor enzyme hydrolysis time of 2.84 h, flavor enzyme amount was 0.18%. The amino acid analysis of the hydrolysate obtained by the optimized conditions showed that there were more acidic amino acids and basic amino acids, which was helpful to the chelation reaction.