利用鳗鲡脊骨制备鳗骨肽钙及其乳液的研究

Research on of Eel Bone Peptide Calcium from Eel Spine and its Emulsions

利用鳗鲡脊骨开发鳗骨肽钙及其乳液,为鳗鲡加工副产物鳗骨的高值化利用提供理论基础及思路。以多肽含量为指标,探究酶解鳗鲡脊骨蛋白的条件,将所得鳗骨肽液与钙离子进行螯合反应,鳗骨肽钙溶液与大豆油按不同的油水比制备乳液。得到第1步酶解中酸性蛋白酶酶解条件为添加量1.5%,pH值3.0,酶解温度40℃,酶解时间3 h;第2步酶解中在混合蛋白酶添加量6.0%,pH值7.0和45℃下中性蛋白酶与碱性蛋白酶比例2∶1 (W/W),酶解时间3 h,酶解后鳗骨肽液与钙离子螯合得到鳗骨肽钙。对其乳液的外观和微观结构的观察表明,鳗骨肽钙与大豆油可用于制备高内相乳液。研究有望将鳗骨肽钙在食品级功能性乳液中得到应用。

The research of eel bone peptide calcium and its emulsion from the spine of Anguilla japonica provided a theoretical basis and a train of thought for the high-value utilization of eel bone,a byproduct of Anguilla japonica processing.Based on the content of peptide,the condition of enzymatic hydrolysis of eel spine protein was studied,and the eel bone peptide solution was chelated with calcium ion.The conditions of enzymatic hydrolysis of acid protease in the first step were 1.5%,pH 3.0,temperature 40℃and time 3 h.In the second step,the ratio of neutral protease to alkaline protease was 2∶1(W/W)at 6.0%mixed protease,pH 7.0 and 45℃,and the time of enzymatic hydrolysis was 3 h,after enzymatic hydrolysis,the eel bone peptide was chelated with calcium ion to obtain eel bone peptide calcium.The observation of the appearance and microstructure of the emulsion showed that the eel bone peptide calcium and soybean oil could be used to prepare high internal phase emulsion.It was hopeful to apply eel bone peptide calcium in food-grade functional emulsion.