为了利用食品工业下脚料咸鸭蛋蛋清,以鸭蛋蛋清蛋白为原料,通过盐酸脱酰胺、蛋白酶酶解后,得到具有高携钙能力的蛋清肽。结果显示,温度和盐酸浓度对脱酰胺度影响显著(P<0.05),优化后的脱酰胺条件为:温度95 ℃,反应时间4 h,盐酸浓度0.5 mol/L,在此条件下蛋清蛋白的脱酰胺度达72.67%。从5种常用的商业用酶中筛选出木瓜蛋白酶为实验用酶,就可溶性钙结合量而言,酶解时间和料液比对酶解效果影响显著(P<0.05),而酶的质量分数对酶解效果有极显著影响(P<0.01)。经优化后,得到最佳酶解工艺为:温度50 ℃、pH 6.5、料液比5%、酶的质量分数0.3%、酶解时间3 h。在此条件下,得到的脱酰胺鸭蛋蛋清肽的可溶性钙结合量为14.42 mgCa/g肽。经过超滤分级后,发现分子质量较小的级分具有更强的钙结合能力。
In order to utilize salted duck egg white protein, which is a by-product in food industries, the duck egg white protein was used to produce high calcium-binding peptides by hydrochloric acid deamidization and enzymolysis. The results showed that the degree of deamidization was significantly affected by temperature and hydrochloric acid concentration (P<0.05). The deamidization degree reached 72.67% under the optimized deamidization conditions. Furthermore, papain was chosen as the optimal enzyme. In terms of calcium binding capacity, effects of enzymolysis were significantly affected by enzymatic hydrolysis time and solid-liquid ratio (P<0.05) and extremely affected by enzyme concentration (P<0.01). Under the optimal enzymatic hydrolysis condition, the binding amount of soluble calcium in the deamidated duck egg white peptide was 14.42 mg per peptide. After ultrafiltration, it was demonstrated that the fraction with smaller molecular weight had stronger calcium binding ability.
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