茶香蚕蛹多肽氨基酸口服液的研制

Preparation of tea-flavored polypeptide and amino acid oral liquid of silkworm pupa

通过碱性蛋白酶酶解脱脂蚕蛹粉,利用响应曲面法优化水解液的脱色工艺,制得茶香蚕蛹多肽氨基酸口服液。脱脂蚕蛹粉经碱性蛋白酶水解240min(水解条件为:60℃、pH8)后,水解度达21.93%。添加0.5%XF-220活性炭脱色30min(脱色条件为:60℃,pH5.72),脱色率达51.02%。以0.5%茶叶浸提液,12%复合甜味剂(蔗糖:安赛蜜:甜蜜素=8:0.02:0.02),0.1%柠檬酸,0.06%苯甲酸钠为组合配制的口服液口感最佳。茶香蚕蛹多肽氨基酸口服液口感好,营养价值高,含多肽18.20g/L,分子量小于5ku的多肽占42.82%;游离氨基酸23.44g/L,必需氨基酸占41.29%。

Alcalase was selected to hydrolyze defatted powder from silkworm pupa.Response surface methodology was used to optimize decoloration process.The Hydrolysis degree（DH%）of defatted powder was 21.93% after hydrolysis for 240min（conditions as follows：60℃,pH8）.After decolorization for 30min（conditions as follows：60℃,pH5.72）,decolorization rate was 51.02% with 0.5% XF-220 activated carbon.The best tasty oral liquid was produced with 0.5% tea juice,12% compound sweeteners（sucrose：sodium cyclamate：acesulfame K=8：0.02：0.02）,0.1% citric acid and 0.06% soudium benzoate,which contained 18.20g/L polypeptide,including 42.82% polypeptide whose molecular weight was less than 5ku;23.44g/L free amino acid,including 41.29% essential amino acid.The tea-flavored polypeptide-amino acids oral liquid of silkworm pupa was tasty and nutritional.