卵白蛋白肽复合酶法制备工艺优化及解酒效果

Optimization of preparation technology of ovalbumin-peptide by complex enzyme and its antialcoholic effect

目的:验证卵白蛋白肽的解酒活性,提高鸡蛋产品的附加值。方法:用碱性蛋白酶和胰蛋白酶复合酶解卵白蛋白,以乙醇脱氢酶(ADH)激活率为指标,采用响应曲面法优化酶解工艺。通过检测卵白蛋白肽的总抗氧化性、水解度、氨基酸组成及相对分子质量,评估卵白蛋白肽的解酒效果。结果:最佳酶解工艺条件:酶解时间5 h,复合酶用量3100 U/g,酶解温度50℃,料液比(m_(卵白蛋白)∶V_(蒸馏水))3.5∶25(g/mL),在此条件下得到的卵白蛋白肽ADH激活率为(22.71±0.15)%,总抗氧化能力值为(9.51±0.03)U/mL,水解度为(29.28±0.16)%。卵白蛋白肽富含谷氨酸(9.5543%)、丙氨酸(3.8633%)、亮氨酸(5.7647%)等有益于提高解酒活性的氨基酸,小分子肽(<1000 Da)含量超过88.77%。结论:使用复合酶解法制备的卵白蛋白肽具有良好的抗氧化活性和解酒效果。

Objective:This study aimed to verify the antialcoholic activity of ovalbumin peptide and improve the added value of egg products.Methods:Ovalbumin was hydrolyzed by alkaline protease and trypsin.The activity rate of alcohol dehydrogenase(ADH)was taken as index,and the enzymolysis process was optimized by response surface methodology.The total antioxidant activity,hydrolysis degree,amino acid composition and relative molecular weight of ovalbumin peptide were determined to evaluate the antialcoholic effect of ovalbumin peptide.Results:The optimum enzymatic hydrolysis conditions were as follows.Under the conditions of enzymatic hydrolysis time 5 h,dosage of complex enzyme 3100 U/g,enzymatic hydrolysis temperature 50℃,ratio of solid to liquid m_(ovalbumin)∶V_(distilled water)=3.5∶25(g/mL),the ADH activation rate of ovalbumin peptide was(22.71±0.15)%,and the total antioxidant capacity was(9.51±0.03)U/mL.The degree of hydrolysis was(29.28±0.16)%.Ovalbumin peptide was rich in amino acids such as glutamic acid(9.5534%),alanine(3.8633%),leucine(5.7647%),which was beneficial to improve the activity of antialcoholic,and the content of small molecule peptide(<1000 Da)was more than 88.77%.Conclusion:The ovalbumin peptide prepared by complex enzymatic hydrolysis method has good antioxidant activity and antialcoholic effect.