【摘要】：螺旋藻作為一種食品原料因其功能特性而得到廣泛應(yīng)用,FAO將其評為“人類21世紀(jì)最佳保健品”和“未來超級營養(yǎng)食品”(張文等,2013)。螺旋藻中藻膽蛋白含量高達(dá)50-70%。此外,還具有非常理想的氨基酸構(gòu)成比例,人體所必需的8種氨基酸的含量接近或超過FAO規(guī)定的標(biāo)準(zhǔn)。螺旋藻對高膽固醇血癥、高甘油血癥、心血管疾病、炎癥性疾病、癌癥以及病毒性感染等一系列疾病有療效。螺旋藻在食品制造業(yè)中還可以作為一種功能成分存在(Hemamalini,2013)。但是,螺旋藻在食品制造業(yè)中的應(yīng)用受到其干粉溶解性差、腥味濃重的缺點的限制。藻膽蛋白經(jīng)蛋白酶處理后,改善了物化特性并擴(kuò)大了應(yīng)用范圍。與藻膽蛋白相比,其水解產(chǎn)物螺旋藻肽不僅具有較低的分子量與良好的物化特性,更容易被人體消化吸收。而且還具有提高人體免疫功能,消除并防止機體受到自由基破壞,全面調(diào)節(jié)人體代謝機能等生理作用,這其中以其抗氧化能力最受關(guān)注。本文主要研究了螺旋藻的破壁方法、優(yōu)化了單酶法和雙酶法水解螺旋藻制備抗氧化肽的工藝,研究了水解度對螺旋藻肽起泡性、乳化性及抗氧化能力的影響,還研究了酶解過程中色素的產(chǎn)生規(guī)律與防控措施以及螺旋藻肽功能性飲料的研制。攪拌法、超聲波破碎法、反復(fù)凍融法及后二者聯(lián)用都可以破壞螺旋藻藻體細(xì)胞,使內(nèi)容物流出。研究結(jié)果表明,超聲波破碎法,在超聲模式相同、超聲功率為5%、超聲7s、間隔3s時,細(xì)胞中可溶性蛋白的含量是最多的;反復(fù)凍融法4℃下解凍的樣品比37℃下解凍的樣品溶液中可溶性蛋白的含量要高,凍融次數(shù)與可溶性蛋白含量之間存在正相關(guān)。兩種方法聯(lián)用時的破壁效果要好于單獨使用一種方法。采用攪拌法破壁時,溶液中可溶性蛋白含量隨著攪拌的進(jìn)行含量增加,但是增速逐漸減緩,并且在攪拌時間為3h時,得到蛋白的量為25.8mg/m L。采用Box-Behnken法對堿性蛋白酶制備螺旋藻抗氧化肽的工藝條件進(jìn)行優(yōu)化,優(yōu)化過程以DPPH自由基清除能力與收率為響應(yīng)值。結(jié)果表明,相較于木瓜蛋白酶、胰蛋白酶與風(fēng)味蛋白酶,堿性蛋白酶對螺旋藻的水解能力最強,其最適水解條件為溫度55.46℃、pH 6.71、固液比為1:10.83(v/w)。在此條件下,酶解240min,螺旋藻肽的得率為58.50%,與優(yōu)化前相比,提高了15.61%。經(jīng)此法可獲得具有明顯抗氧化活性的螺旋藻肽,濃度為0.86g/L時,其DPPH自由基清除能力為77.60%,與優(yōu)化前相比,提高了7.62%。采用中心組合實驗對雙酶水解螺旋藻制備螺旋藻抗氧化肽的生產(chǎn)工藝進(jìn)行優(yōu)化,響應(yīng)值為DPPH自由基清除能力及收率。研究結(jié)果表明,雙酶法的較佳工藝為溫度54.89℃,堿性蛋白酶與木瓜蛋白酶的比為2.23:1,酶解時間6.53h,此時,理論上DPPH自由基清除能力與收率的最大值分別為78.00%和57.94%。水解度對螺旋藻肽的起泡性、乳化性及抗氧化能力有影響。研究結(jié)果表明,螺旋藻肽的水解度隨著水解的進(jìn)行逐漸增大。水解過程中,螺旋藻肽的起泡性、DPPH自由基清除能力、以及還原力均隨著水解度的增加先增大后減小,羥基自由基清除能力隨著水解的進(jìn)行先減小后增大,達(dá)到最大后再減小。而泡沫穩(wěn)定性、乳化性、乳化穩(wěn)定性則隨著水解度的增大逐漸減小。酶解過程中的色素隨著水解的進(jìn)行逐漸積累,適當(dāng)添加抑制劑或者吸附劑可以有效的抑制色素的產(chǎn)生。水解開始時加入1.5%的H2O2,水解結(jié)束時色素抑制率可達(dá)31.07%;NaClO加入量為1.5%時,色素抑制率為21.47%;當(dāng)加入3%的活性炭時,色素抑制率可達(dá)27.29%。以制得的螺旋藻肽為原料配制螺旋藻肽功能飲料。實驗結(jié)果表明,在單因素實驗的基礎(chǔ)上,采用正交試驗對飲料配制方法進(jìn)行優(yōu)化。對飲料品質(zhì)影響的順序依次為螺旋藻肽量、檸檬酸量、白砂糖量。獲得的最佳配制方法為:每100mL螺旋藻肽飲料中添加螺旋藻肽0.5g,檸檬酸0.05g,白砂糖3g。
[Abstract]:As a food raw material, spirulina is widely used as a food raw material, and it is named as "human 21-century optimal health-care product" and "future super-nutritional food" (Zhang Wen et al.,2013). The content of the phycobiliprotein in the spirulina is as high as 50-70%. In addition, there is also a very desirable amino acid composition ratio, and the content of the eight amino acids necessary for the human body is close to or exceeds the standard specified by FAO. The spirulina has the effects of treating a series of diseases such as hypercholesterolemia, hyperglyceridemia, cardiovascular disease, inflammatory disease, cancer and viral infection. Spirulina can also be present as a functional ingredient in the food manufacturing industry (Hemamalini,2013). However, the application of the spirulina in the food manufacturing industry is limited by the disadvantages of poor dry powder solubility and heavy fishy smell. After the phycobiliprotein is treated by the protease, the physicochemical property is improved and the application range is expanded. Compared with the phycobiliprotein, the hydrolysate spirulina peptide has lower molecular weight and good physicochemical property, and is more easily digested and absorbed by the human body. But also has the physiological functions of improving the immune function of the human body, eliminating and preventing the body from being damaged by free radicals, comprehensively regulating the metabolism function of the human body, and the like, and the anti-oxidation capability of the human body is the most important. In this paper, the method of wall-breaking of spirulina is mainly studied, the process of preparing antioxidant peptide by single-enzyme method and double-enzymatic hydrolysis of spirulina is optimized, and the effect of the degree of hydrolysis on the foaming, emulsifying property and anti-oxidation ability of the spirulina peptide is studied. The production and control measures of the pigment in the enzymatic hydrolysis and the development of the functional beverage of the spirulina peptide were also studied. The mixing method, the ultrasonic crushing method, the repeated freeze-thaw method and the combination of the two can destroy the spirulina algae cells and lead the content to flow out. The results showed that the content of soluble protein in the cells was the most when the ultrasonic mode was the same, the ultrasonic power was 5%, the ultrasonic power was 7 s, and the interval was 3 s. The content of soluble protein in the thawed sample at 4 鈩，

本文編號：2497020