食品科学

• 生物工程 • 上一篇    下一篇

脱盐咸鸭蛋清促钙吸收肽的制备及脱酰胺修饰

赵宁宁,何 慧*,胡 琪,侯 焘,王 驰   

  1. 华中农业大学食品科学技术学院,湖北 武汉 430070
  • 出版日期:2014-05-15 发布日期:2014-05-19

Preparation and Deamination of Calcium Absorption-Promoting Peptides from Desalted Duck Egg White

ZHAO Ning-ning, HE Hui*, HU Qi, HOU Tao, WANG Chi   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Online:2014-05-15 Published:2014-05-19

摘要:

为使咸鸭蛋清得到高值化利用,本实验以电渗析脱盐的咸鸭蛋清为原料,以可溶性钙结合量、水解度为指标,用Alcalase 2.4 L碱性蛋白酶、Neutrase 0.8 L中性蛋白酶、Protamex复合蛋白酶、胰蛋白酶、胃蛋白酶对脱盐咸鸭蛋清进行酶解,筛选出最佳实验用酶为Protamex复合蛋白酶;进而对制备的蛋清肽进行了脱酰胺处理,分析蛋清肽的氨基酸含量。结果表明:适合Protamex复合蛋白酶的酶解条件为加酶量2×104 U/g、底物质量浓度30 g/L、温度50 ℃、pH 6.5,酶解3.5 h。在此条件下,水解度为21.97%,所得蛋清肽的可溶性钙结合量为29.22 μg/mL。再经脱酰胺修饰后,其可溶性钙结合量显著增加(P<0.05)。氨基酸分析显示蛋清肽中含有较多与钙结合相关的氨基酸。以脱盐咸鸭蛋清为原料制备的肽具有较高的钙结合活性,脱酰胺修饰可使其钙结合能力显著提升。

关键词: 脱盐咸鸭蛋清, 酶解, 肽, 可溶性钙结合量, 脱酰胺

Abstract:

To prepare high-activity peptides with calcium absorption-promoting function, desalted duck egg white after
electro-dialysis was hydrolyzed by one of five enzymes (alcalase 2.4 L, neutrase 0.8 L, protamex, trypsin, and pepsin), and
then deamidation and amino acid composition analysis of the peptides were conducted. The results showed that protamex
was selected as the optimal enzyme when the amount of soluble calcium-binding peptide and the degree of hydrolysis (DH)
were measured. The optimal enzymatic hydrolysis conditions were as follows: Protamexdosage 20 000 U/g, substrate
concentration 30 g/L, temperature 50 ℃, pH 6.5, and hydrolysis time 3.5 h. Under these conditions, the DH reached 21.97%
and the amount of soluble calcium-binding peptide was 29.22 μg/mL. After deamidation, the amount of soluble calciumbinding
peptides was increased significantly (P < 0.05). Amino acid analysis revealed that a lot of amino acids in the
peptides contributed to the calcium-binding capacity. Conclusion: Desalted duck egg white can be used to produce highactivity
peptides with calcium absorption-promoting functions and deamidation of duck egg white peptides can increase the
amount of soluble calcium-binding peptides significantly.

Key words: desalted duck egg white, enzymatic hydrolysis, peptides, amount of soluble calcium-binding peptide, deamidation