The selenium enriched protein powder was prepared from Chlamys nobilis by enzymatic hydrolysis and its nutrition was evaluated in order to lay a preliminary foundation for the development of selenium enriched nutritional health food of scallop. Taking the degree of hydrolysis and selenium dissolution rate as indexes, after screening the proteases, the optimal enzymatic hydrolysis process was optimized by response surface methodology. The selenium rich protein powder was evaluated from molecular weight distribution, peptide mass spectrometry, amino acid composition and mineral composition. Neutral protease was used to optimize the process. The results showed that the optimal enzymatic hydrolysis process was as follows: Enzymatic hydrolysis temperature was 53 ℃ with material-liquid ratio of 1∶3.8 and enzyme amount of 4 885 U/g. The peptide mass spectrometry detection revealed that the peptide amount of 0-1 200 m/z increased during the enzymolysis process. After 6 h of enzymatic hydrolysis, the hydrolysis degree reached 46.95%, and the dissolution rate of selenium was up to 97.02%. The proportion of components with molecular weight less than 3 kDa in the enzymatic hydrolysis product was up to 67%. Moreover, the protein content of the selenium rich protein powder was 82.58%, and the content of essential amino acids accounted for 37.57% of the total amino acids. Furthermore, the essential amino acid index was 122.01%. The first restricted amino acid was valine, the selenium content was 1.80 μg/g which is much higher than the selenium standard of food (0.15 μg/g). The contents of trace elements such as Mn, Cu and Zn were relatively high. The selenium rich protein powder of Chlamys nobilis was rich in small molecular peptides that are easy to be absorbed by human body. It was rich in minerals, especially selenium. It can be used for the development of selenium rich food or health products.
WANG Renjia
,
CAO Wenhong
,
ZHANG Chaohua
,
QIN Xiaoming
,
GAO Jialong
,
ZHENG Huina
,
LIN Haisheng
. Optimization of enzymatic processing and nutritional evaluation of selenium-enriched protein powder of Chlamys nobilis[J]. Food and Fermentation Industries, 2022
, 48(10)
: 84
-92
.
DOI: 10.13995/j.cnki.11-1802/ts.030230
[1] ASBAGHI, SABOORI, HEKMATDOOST, et al.Effects of selenium supplementation on serum C reactive protein level:A systematic review and meta-analysis of randomized controlled clinical trials[J].Obesity Medicine, 2020, 17:178-182.
[2] PAP L, HOLMGREN A, KHABBA K.Selenium and selenoproteins in health and disease[J].Antioxidants Journal,2010.12:793-795.
[3] SUMANGALA S, COPELAND P R.Molecular mechanism of selenoprotein P synthesis[J].Biochimica et Biophysica Acta, 2018, 1862(11):2 506-2 510.
[4] SHAHID M A, BALAL R M, KHAN N, et al.Selenium impedes cadmium and arsenic toxicity in potato by modulating carbohydrate and nitrogen metabolism[J].Ecotoxicology and Environmental safety, 2019, 180(30):588-599.
[5] WU J, DING J, SHI Y, et al.Inhibition of immunotoxicity of Pb2+-induced RAW264.7 macrophages by selenium species in selenium-enriched rice[J].Food and Chemical Toxiclolgy, 2021, 148:111943.
[6] LIU K H, LI S Y, HAN J D, et al.Effect of selenium on tea (Camellia sinensis) under low temperature:Changes in physiological and biochemical responses and quality[J].Environmental and Experimental Botany, 2021, 188:104-475.
[7] 涂晓玲. 蓝圆鰺蛋白肽粉的营养价值及其免疫活性研究[D].福州:福建农林大学, 2018.
TU X L.Study on the nutritional values and immune activity of Decapterus maruadsi peptide power[D].Fuzhou:Fujian Agriculture and Forestry University, 2018.
[8] 陈海燕. 波纹巴非蛤酶解工艺的研究及其产品开发[D].湛江:广东海洋大学, 2017.
CHEN H Y.Study on the enzymeatic hydrolysis of Paphia undulata and its producrs development[D].Zhanjiang:Guangdong Ocean University, 2017.
[9] GUERRA A, ETIENNE M, LIVRELLI V, et al.Relevance and challenges in modeling human gastric and small intestinal digestion[J].Trends in Biotechnology, 2012, 30(11):591-600.
[10] FENG S M, LIMWACHIRANON J, LUO Z S, et al.Preparation and purification of angiotensin-converting enzyme inhibitory peptides from hydrolysate of shrimp (Litopenaeus vannamei) shell waste[J].International Journal of Food Science and Technology, 2016,51:1 610-1 617.
[11] CHEN J D, SUN S S, LI Y S, et al.Proteolysis of tilapia skin collagen:Identification and release behavior of ACE-inhibitory peptides[J].Food science and Technology, 2021, 139:110502.
[12] 江林. 池蝶蚌酶解产物和多糖生物活性功能分析[D].南昌:南昌大学, 2019.
JIANG L.Analysis on the bioactivity functon of enzyme product and polysaccharides from Hyriopsis schgelii[D].Nanchang:Nanchang University, 2019.
[13] 张金杨, 胡晓, 李来好, 等.罗非鱼酶解物矿物离子结合能力及其结合物抗氧化活性[J].食品与发酵工业, 2018, 44(5):76-81.
ZHANG J Y, HU X, LI L H, et al.Mineral ion binding activity of hydrolysates from Tilapia muscle and antioxidant activities of combinations[J].Food and Fermentation Industries, 2018, 44(5):76-81.
[14] TAE HYUN, JIN HEE, JIYONG S, et al.Optimization of hydrolysis using oyster and oyster cooking drip[J]. Journal of Life Science, 2015, 25(7):795-800.
[15] 柏昌旺. 可控酶解制备牡蛎短肽工艺及其产品开发[D].湛江:广东海洋大学, 2019.
BAI C W.Study on the process of controlled enzymatic hydrolysis of oyster oligopeptides and its product development[D].Zhanjiang:Guangdong Ocean University, 2019.
[16] 吕振磊, 刘朝龙, 王雨生, 等.响应面法优化紫贻贝蛋白酶解工艺条件[J].食品科学, 2012, 33(10):61-66.
LYU Z L, LIU C L, WANG Y S, et al.Optimization of Hydrolysis conditions for Mussel (Mytilus edulis) protein by response surface methodology[J].Food Science, 2012, 33(10):61-66.
[17] RUAN S Y, XIONG J, LI Y L, et al.Improvement in enzymolysis efficiency and bioavailability of rapeseed meal protein concentrate by sequential dual frequency ultrasound pretreatment[J].Process Biochemistry, 2021, 102(12):240-249.
[18] FANG Y, CATRON B, ZHANG Y F, et al.Distribution and in vitro availability of selenium in selenium-containing storage protein from selenium-enriched rice utilizing optimized extraction[J].Journal of Agriculture & Developmental Biology-Animal, 2018, 54(5):335-347.
[19] 何小庆, 曹文红, 章超桦, 等.波纹巴非蛤蛋白酶解产物的抗氧化活性及分子量分布研究[J].现代食品科技, 2014, 30(1):74-80.
HE X Q, CAO W H, ZHANG C H, et al.Antioxidant activity and molecular weight distribution of protease from Paphia undulata[J].Modern Food Technology, 2014, 30(1):74-80.
[20] 邬威,王瑾,付余.牛心肌蛋白酶解物的呈味特性与其结构关系研究[J/OL].食品与发酵工业, 2021.DOI:org/10.13995/j.cnki.11-1802/ts.028741.
WU W, WANG J, FU Y.Study on the relationship between taste characteristics and structure of bovine cardiac muscle protein hydrolysates[J/OL].Food and Fermentation Industries, 2021.DOI:org/10.13995/j.cnki.11-1802/ts.028741.
[21] TONG X H, LIAN Z T, MIAO L M, et al.An innovative two-step enzyme-assisted aqueous extraction for the production of reduced bitterness soybean protein hydrolysates with high nutritional value[J].Food science and Technology, 2020, 134:110151.
[22] CHEN L H, ZENG W H RONG Y Z, et al.Nutritional composition and textural quality of wild-caught and cage-cultured small yellow croaker (Larimichthys polyactis)[J].Journal of Food Composition and Analysis, 2021.DOI:https://org/10.1016/j.jfca.2021.104370.
[23] 周静, 李惠芳, 梁鹏.大黄鱼脱脂鱼卵蛋白粉品质分析及其营养评价[J].食品工业, 2020, 41(7):322-325.
ZHOU J, LI H F, LIANG P.Quality analysis and nutritional evaluation of defatted fish roe protein powder in Large yellow croaker[J].Food Industry, 2020, 41(7):322-325.
[24] 喻芸. 复配大米蛋白理化性质和功能特性的研究[D].南昌:南昌大学, 2017.
YU Y.Chenges of physical chemical properties and functional properties of ricemixed protein[D].Nanchang:Nanchang University, 2017.
[25] 龚如雨, 钟松臻, 张宝军, 等.富硒、非富硒大米有机硒的组成及硒的可利用度分析[J].食品研究与开发, 2017, 38(20):11-15.
GONG R Y, ZHONG S Z, ZHANG Z J, et al.Organic selenium composition and availability of selenium in se-enriched and non-se-enriched rice[J].Food Research and Development, 2017, 38(20):11-15.
