文献类型：期刊文献

中文题名：华贵栉孔扇贝富硒蛋白粉的酶法制备工艺优化及其营养评价

英文题名：Optimization of enzymatic processing and nutritional evaluation of selenium-enriched protein powder of Chlamys nobilis

作者：王仁佳[1];曹文红[1,2,3,4,5,6,7];章超桦[1,2,3,4,5,6,7];秦小明[1,2,3,4,5,6,7];高加龙[1,2,3,4,5,6,7];郑慧娜[1,2,3,4,5,6,7];林海生[1,2,3,4,5,6,7]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]国家贝类加工技术研发分中心,广东湛江524088;[3]广东省水产品加工与安全重点实验室,广东湛江524088;[4]广东省海洋生物制品工程实验室,广东湛江524088;[5]广东省海洋食品工程技术研究中心,广东湛江524088;[6]水产品深加工广东普通高等学校重点实验室,广东湛江524088;[7]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2022

卷号：48

期号：10

起止页码：84

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：国家重点研发计划课题(2018YFD0901105);广东海洋大学“冲一流”学科建设科研项目(231419014);广东省科技计划项目(2015A020209164);财政部和农业农村部:国家现代农业产业技术体系资助。

语种：中文

中文关键词：华贵栉孔扇贝;酶解;响应面优化;硒;分子质量分布;营养评价

外文关键词：Chlamys nobilis;enzymatic hydrolysis;response surface optimization;selenium;molecular weight distribution;nutritional evaluation

中文摘要：通过酶解法利用华贵栉孔扇贝制备富硒蛋白粉,并对其进行营养评价。以水解度和硒溶出率为指标,筛选蛋白酶后,应用响应面优化得到最佳酶解工艺,制备富硒蛋白粉,从分子质量分布、肽质谱、氨基酸组成及矿物质组成对其进行营养评价。以中性蛋白酶进行工艺优化,最佳酶解工艺为:酶解温度53℃、料液比1∶3.8、加酶量4885 U/g;肽质谱结果显示0~1200 m/z的肽种类随酶解时间延长而显著增多,酶解6 h,水解度达46.95%,硒溶出率达97.02%,分子质量低于3 kDa组分占酶解产物的67%。所制备的富硒蛋白粉蛋白质含量达82.58%,必需氨基酸含量占总氨基酸量的37.57%,必需氨基酸指数为122.01%,第一限制氨基酸为缬氨酸,硒含量为1.80μg/g远高于食品富硒标准(0.15μg/g),必需微量元素Mn、Cu、Zn等含量较高。华贵栉孔扇贝富硒蛋白粉富含易于人体吸收的小分子肽,矿物质含量丰富,特别是硒含量高,可用于富硒食品或保健品的开发。

外文摘要：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 4885 U/g.The peptide mass spectrometry detection revealed that the peptide amount of 0-1200 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 1.80μg/g which is much higher than the selenium standard of food(0.15μg/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.