| 鹰嘴豆短肽的分步酶解法制备及其营养价值评价 |
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| 引用本文： | 叶健明,石宁蕙,杨群慧,苏丽明,周建中,杨海燕.鹰嘴豆短肽的分步酶解法制备及其营养价值评价[J].保鲜与加工,2020,20(1):140-148. |
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| 作者姓名： | 叶健明 石宁蕙 杨群慧 苏丽明 周建中 杨海燕 |
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| 作者单位： | 新疆农业大学食品科学与药学学院，新疆 乌鲁木齐 830052 |
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| 基金项目： | 自治区重点研发计划项目（2017B03020-1） |
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| 摘 要： | 以鹰嘴豆蛋白为原料,建立复合酶分步酶解法制备鹰嘴豆短肽的工艺。在鹰嘴豆蛋白碱性蛋白酶Alcalase水解的基础上,进一步采用中性蛋白酶和风味蛋白酶Flavourzyme继续水解鹰嘴豆蛋白碱性蛋白酶Alcalase酶解物,并对各影响因素进行研究,建立短肽得率与各影响因素的回归模型,利用高效液相色谱法和氨基酸自动分析仪等测定鹰嘴豆短肽的相对分子质量、氨基酸组成、一般营养成分,评价鹰嘴豆短肽的营养价值。结果表明,中性蛋白酶和风味蛋白酶Flavourzyme制备鹰嘴豆短肽的最佳工艺参数为:复合酶添加量5 678 U/g,pH 7.0,水解时间216 min,水解温度55℃,在此条件下,短肽得率为63.79%,与碱性蛋白酶Alcalase单独酶解相比明显提高,水解度为26.74%;大部分水解产物的相对分子质量低于1 000、脂肪含量低,蛋白质、必需氨基酸等含量丰富,与FAO/WHO推荐的成人需求量模式相比,其第一限制氨基酸是蛋氨酸和半胱氨酸,与学龄儿童需求量模式相比,其第一限制氨基酸是苏氨酸,氨基酸分分别高达138.18和103.25;必需氨基酸与非必需氨基酸比值(EAA/NEAA)为0.73,接近FAO/WHO参考标准值0.6。该研究为进一步开发利用和工业化生产鹰嘴豆短肽奠定了基础。
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| 关 键 词： | 鹰嘴豆蛋白 分步酶解 鹰嘴豆短肽 相对分子质量 营养价值 |
Preparation of Chickpea Oligopeptides by Two-step-hydrolysis and Its Nutritional Evaluation |
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| YE Jian-ming,SHI Ning-hui,YANG Qun-hui,SU Li-ming,ZHOU Jian-zhong,YANG Hai-yan.Preparation of Chickpea Oligopeptides by Two-step-hydrolysis and Its Nutritional Evaluation[J].Storage & Process,2020,20(1):140-148. |
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| Authors: | YE Jian-ming SHI Ning-hui YANG Qun-hui SU Li-ming ZHOU Jian-zhong YANG Hai-yan |
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| Institution: | (College of Food Science and Pharmaceutics,Xinjiang Agricultural University,Urumqi 830052,China) |
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| Abstract: | The preparation technology of chickpea oligopeptides by two-step-hydrolysis of composite enzyme were established with chickpea protein as raw material. The chickpea protein was hydrolyzed by Alcalase firstly, followed by Neutrase and Flavorzyme enzyme, and the influencing factors during enzymatic hydrolysis were investigated. The regression model for the relationship between the impact factors and the TCA-NSI was established. The relative molecular weight and amino acids composition and general nutritional components of the chickpea oligopeptides were determined by HPLC and amino acid auto-analyzer, and the nutritional value of the oligopeptides was evaluated. The results showed that the optimal technology conditions for hydrolyzing chickpea protein hydrolysate by Alcalase with Neutrase and Flavorzyme were as follows: composite enzyme concentration 5 678 U/g, pH 7.0, temperature 55 ℃, time 216 min, and under these conditions, the TCA-NSI was 63.79%, significantly higher than that by Alcalase alone, DH was 26.74%. The relative molecular weight of most hydrolysates was less than 1 000 Da, the contents of protein and amino acids(EAA) were abundant, but fat content was low. Compared with the amino acid prole recommended by FAO/WHO for adults and school-age enfant the first limiting amino acid were Met+Cys and Thr, and the amino acid score were up to 138.18 and 103.25, respectively. The ratio of essential amino acids to non-essential amino acids(EAA/NEAA) was 0.73, which was close to the FAO/WHO reference standard value of 0.6. Which laid a foundation for further development and utilization and industrial production of the chickpea oligopeptides. |
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| Keywords: | chickpea protein two-step-hydrolysis chickpea oligopeptides the relative molecular mass nutrition value |
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