宣恩火腿粗肽液提取条件优化
|
摘要
以中国四大名腿之一的宣恩火腿为对象,研究其多肽的提取条件。通过单因素试验和正交试验对影响火腿粗肽液提取效果的条件进行优化。结果表明,宣恩火腿粗肽液最佳提取条件为:样品质量与缓冲液体积比15︰100,乙醇体积分数40%,缓冲液pH 7.0,匀浆液与乙醇体积比1︰3,在此条件下能最大程度提取出宣恩火腿中的多肽,为研究宣恩火腿蛋白质降解规律、多肽生理活性等提供参考。
The Xuanen ham, one of the four famous Chinese legs, was used to study the extraction condition of its peptides.The condition affecting the extraction effect of ham crude peptide solution was optimized by single factor experiment and orthogonal experiment. The results showed that the optimal extraction conditionsof Xuanen ham crude peptide solution was as follows: sample mass to buffer volume ratio 15︰100, ethanol concentration 40%, buffer pH 7.0, and homogenate volume to ethanol volume ratio 1︰3. Under such condition, the peptides in Xuanen ham could be extracted to the maximum extent,which provided a reference for the subsequent study on the degradation of ham protein and the physiological activity of peptides.
The Xuanen ham, one of the four famous Chinese legs, was used to study the extraction condition of its peptides.The condition affecting the extraction effect of ham crude peptide solution was optimized by single factor experiment and orthogonal experiment. The results showed that the optimal extraction conditionsof Xuanen ham crude peptide solution was as follows: sample mass to buffer volume ratio 15︰100, ethanol concentration 40%, buffer pH 7.0, and homogenate volume to ethanol volume ratio 1︰3. Under such condition, the peptides in Xuanen ham could be extracted to the maximum extent,which provided a reference for the subsequent study on the degradation of ham protein and the physiological activity of peptides.
引文
[1]LUND M N,HEINONEN M,BARON C P,et al.Protein oxidation in muscle food:A review[J].Molecular Nutrition and Food Research,2011,55(1):83-95.
[2]王竹清,李八方.生物活性肽及其研究进展[J].中国海洋药物,2010,29(2):60-68.
[3]林端权,郭泽镔,张怡,等.海洋生物活性肽的研究进展[J].食品工业科技,2016,37(18):367-373.
[4]仇春泱,王锡昌,刘源.食品中的呈味肽及其分离鉴定方法研究进展[J].中国食品学报,2013,13(12):129-138.
[5]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014,35(6):357-362.
[6]MAEDA Y,OKUDA M,HASHIZUME K.Analyses of peptides in sake mash:forming a profile of bitter-tasting peptides[J].Journal of Bioscience and Bioengineering,2011,112(3):238-246.
[7]崔莹莹,何乐,王海滨,等.湖北宣恩火腿基本成分分析[J].肉类研究,2015(5):6-9.
[8]祝超智.金华火腿抗氧化肽的活性研究及组分鉴定[D].南京:南京农业大学,2015.
[9]胡亚亚,邢路娟,周光宏,等.不同提取方法对金华火腿粗肽液抗氧化活性的影响[J].食品工业科技,2015,36(14):115-118,122.
[10]方细娟.罗非鱼鱼肉蛋白多肽及其锌配合物的制备与生物活性[D].广州:广州大学,2012.
[11]忽晓平,赵改名,柳艳霞,等.金华火腿粗肽液的乳化特性[J].食品与发酵工业,2017,43(6):98-103.
[2]王竹清,李八方.生物活性肽及其研究进展[J].中国海洋药物,2010,29(2):60-68.
[3]林端权,郭泽镔,张怡,等.海洋生物活性肽的研究进展[J].食品工业科技,2016,37(18):367-373.
[4]仇春泱,王锡昌,刘源.食品中的呈味肽及其分离鉴定方法研究进展[J].中国食品学报,2013,13(12):129-138.
[5]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014,35(6):357-362.
[6]MAEDA Y,OKUDA M,HASHIZUME K.Analyses of peptides in sake mash:forming a profile of bitter-tasting peptides[J].Journal of Bioscience and Bioengineering,2011,112(3):238-246.
[7]崔莹莹,何乐,王海滨,等.湖北宣恩火腿基本成分分析[J].肉类研究,2015(5):6-9.
[8]祝超智.金华火腿抗氧化肽的活性研究及组分鉴定[D].南京:南京农业大学,2015.
[9]胡亚亚,邢路娟,周光宏,等.不同提取方法对金华火腿粗肽液抗氧化活性的影响[J].食品工业科技,2015,36(14):115-118,122.
[10]方细娟.罗非鱼鱼肉蛋白多肽及其锌配合物的制备与生物活性[D].广州:广州大学,2012.
[11]忽晓平,赵改名,柳艳霞,等.金华火腿粗肽液的乳化特性[J].食品与发酵工业,2017,43(6):98-103.