鳕鱼皮水解蛋白亚铁修饰产物(Fe-FPH)结构及营养分析

Preparation of Fe-FPH from Code Skin and Its Analysis in Nutrition and Structure

以鳕鱼皮为原料,通过双酶水解法对制取蛋白铁肽功能食品进行了研究。结果表明：（1）最佳水解工艺为木瓜蛋白酶（2000000IU/g）和风味酶（400000IU/g）复配比为1：1,水解温度为45℃,料液比为1：2,pH为6.5,水解时间为4.5h,实际水解度DH为6.5%;（2）最佳螯合条件为DH6.5%、pH7.0、温度20℃、螯合时间15min,螯合效果：螯合率CR93.5%,铁含量4.3%,蛋白质含量85.0%;（3）最佳喷雾干燥工艺为进料温度50~60℃,进风温度205℃,出风温度90~95℃。同时对产品进行了氨基酸组成分析,结构分析、以及食品安全检测,得出结论：产品符合食品安全要求,且含有较高的营养价值,并能满足人体补铁需要。

Fe-FPH prepared from cod skin using double-enzymatic method was investigated in this paper. Results showed that：（1）the optimal working conditions of the proteases are pH 6.5, 45 °C, 4.5 h. With the ratio of papain （2 000 000 IU/g）and flavorase （400 000 IU/g）at 1：1, the actual DH was 6.5%;（2）The best conditions for chelate were： DH 6.5%, pH 7.0, 20 ℃, 15 min,the CR was 93.5% and the contents of protein and iron in Fe-FPH were 85.1% and 40 254 mg/kg, respectively;（3）The optimal pray drying condition were stuff temperature 50-60 ℃, inlet temperature 205 ℃, exhaust temperature 90-95 ℃. We also conducted amino acid composition analysis, structural analysis, as well as microbiological safety testing, finally we drawed the conclusion： the products complied with food safety requirements and met the popularization needs.