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.
GAO Qi
,
XU Yanling
,
ZHAO Mengge
,
ZHU Biyang
,
HE Hui
. Preparation of high calcium-binding duck egg white peptides usinghydrochloric acid deamidization combined with enzymolysis[J]. Food and Fermentation Industries, 2019
, 45(3)
: 131
-137
.
DOI: 10.13995/j.cnki.11-1802/ts.018313
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