罗非鱼皮胶原蛋白小肽螯合钙的制备、鉴定及抗氧化研究

Preparation, indentification and antioxidant activity of Tilapia fish skin collagen polypeptide chelated calcium

为了探索制备罗非鱼皮胶原蛋白小肽螯合钙的最佳工艺,通过碱性蛋白酶、中性蛋白酶和酸性蛋白酶酶解制备得到胶原蛋白小肽,并以此为原料与氯化钙进行螯合,以温度、时间、pH和物料比为因素,以钙螯合率为指标,采用正交试验优化胶原蛋白小肽螯合钙的工艺条件。结果表明:最佳螯合工艺条件为pH值为8、胶原小肽与氯化钙质量比为7:1、螯合温度为50℃、螯合时间为30min,在该条件下螯合率为78.04%。胶原小肽和胶原小肽螯合钙的紫外吸收光谱和红外光谱分析表明胶原小肽和钙离子发生了螯合反应并形成了稳定的螯合物。通过POV值评价了胶原小肽螯合钙对玉米油中油脂稳定性的影响,结果表明胶原小肽螯合钙对油脂的氧化催化作用明显小于钙离子。通过研究,不仅为罗非鱼的精深加工与开发利用提供了新途径,还为小肽螯合钙的开发利用提供了理论基础。

Optimization of the preparation for tilapia fish skin collagen polypeptide chelated calcium was carried out. Alcalase, Neutrase and Orientase 20 A were utilized for preparation for collagen polypeptide, the polypeptide was then chelated with calcium. The orthogonal design with 4 factors including temperature, time, pH and polypeptide to calcium ratio was adopted by measuring chelate ratio. The optimal chelate conditions were as follows： chelate temperature 50 ~C, chelate pH8, chelate time 30 rain, chelate polypeptide to calcium ratio was 7：1. under the optimized conditions, the chelate rate of ca- polypeptide could reach 78.04%. The formation of ca-polypeptede chelate was confirmed by the UV- VIS and FT-IR spectra. The results indicate that the calcium chelate with polypeptide and have stable structure. The affect of ca-polypeptide to the stabilization of corn oil shows that the stabilization of corn oil with ca-polypetide was significantly improved comparing the corn oil with calcium.