花胶肽功能性凝胶软糖的制备工艺优化及降糖活性评估

Development, Optimization of Preparation Process and Quality Evaluation of Gelatin Peptide Functional Gelatin Gummy Bears and Assessment of Hypoglycemic Activity

摘要:

本研究以花胶高温蒸煮产生的副产物蒸煮液为原料，通过酶解制备花胶肽，并将其应用于功能性凝胶软糖的开发。首先，通过单因素实验和响应面试验对软糖的制备工艺进行优化，确定最佳配方，并通过体外模拟消化模型探究其降血糖活性。结果表明：经响应面优化得到的最佳工艺配方为复合凝胶剂中鱼明胶比例86.73%、复合凝胶剂添加量9.39%、麦芽糖醇添加量10.22%和花胶肽添加量0.32%，该工艺下制备的凝胶软糖感官评分达94.6分，符合相关国家标准。且花胶肽凝胶软糖的硬度、内聚性、咀嚼性等质构特性得到改善，且经胃肠消化后表现出较强的降血糖活性，添加量为6mg·mL-1时α-葡萄糖苷酶和α-淀粉酶抑制率分别为90.85%及70.69%。贮藏实验结果表明，凝胶软糖的贮藏稳定性较好，Q10模型预测其在室温条件下的理论货架期可达64.2天。因此，该研究提高了花胶加工副产物的加工价值，也为花胶肽软糖的开发提供了技术支撑。

Abstract:

Cooking liquor, a by-product of the high-temperature steaming of fish maw, was used to prepare fish-maw peptides and develop functional gummy candies. Single-factor and response surface experiments were employed to optimize the candy formulation.. The optimal parameters were determined as follows: the proportion of fish gelatin in the compound gelling agent was 86.73%, the content of the compound gelling agent was 9.39%, the content of maltitol was 10.22%, and the content of fish maw peptides was 0.32%.Under these conditions, the sensory evaluation score recorded 94.6 and the product was found to comply with relevant national standards. The textural properties (including hardness, cohesiveness, and chewiness) of the gummies were improved.Furthermore, significant hypoglycemic activity was exhibited by the gummies after in vitro simulated gastrointestinal digestion: at a concentration of 6 mg·mL?1, the inhibition rates of α-glucosidase and α-amylase were measured as 90.85% and 70.69%, respectively.Storage stability was satisfactory; based on the Q?? model, the theoretical shelf-life at room temperature was predicted to be 64.2 days, an effect attributed to the bioactivity of the peptides.Thus,the study enhanced the value of fish-maw processing by-products and provided technical support for the development of fish-maw-peptide functional gummy candies.