CN107348274B - 利用海蜇胶原蛋白肽发酵制备功能饮料的方法 - Google Patents
利用海蜇胶原蛋白肽发酵制备功能饮料的方法 Download PDFInfo
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Abstract
本发明公开了一种利用海蜇胶原蛋白肽发酵制备功能饮料的方法,其是以海蜇加工下脚料为原料,采用风味蛋白酶和胰蛋白酶复合酶解法制备海蜇胶原蛋白肽,再接种嗜酸乳杆菌进行发酵,制得富含益生菌并兼具多种生物活性的功能饮料,其可有效提高海蜇产品的附加值,实现低值海蜇的高值化利用。
Description
技术领域
本发明属于食品生物技术领域,具体涉及一种利用海蜇胶原蛋白肽发酵制备功能饮料的方法。
背景技术
海蛰是一种暖水性大型食用水母,色鲜味美,兼具多种药用功效,自古便是祛病除疾的良药,是当前进行人工养殖的最低等海洋动物之一,具有重要的渔业经济价值。21世纪初期,海蜇产品的市场需求量日益增加,人工海蜇养殖的技术取得重大突破,海蜇养殖产业快速发展,海蜇产业链产值突破百亿元。但在快速发展的同时,海蜇产业也存在着一些问题:海蜇养殖收获期短,但由于其水分含量高容易自溶,导致了许多海蜇没能够及时进行加工处理,这不仅浪费了海蜇的经济价值,也会对周边环境造成一定的污染;海蜇的加工方法简单粗糙,一般都是先采用明矾迅速脱水,再使盐和矾混合物制成盐渍海蜇皮销往市场,其中某些具有独特生理活性的功能物质被当成低值食品销售出去,这极大减少了海蜇的经济价值。因此,随着科技水平的提高以及对海蜇活性物质越来越多的认识,寻找新的技术路线,采用更直接有效的研究手段,更好地发挥海蜇的经济价值,推进海蜇产业高值化发展显得愈加重要。研究表明,海蜇皮的干基组分中84.33%是蛋白质,而在这些蛋白质中,大部分都是胶原蛋白,可以作为良好的活性多肽来源。
嗜酸乳杆菌被视为第三代酸乳发酵剂菌种,已经广泛应用在乳制品发酵、药品和婴儿食品中。嗜酸乳杆菌在人体整个胃肠道中可起到“从上而下”调节微生态环境的作用。如在肠道中,嗜酸乳杆菌可以释放有益双歧杆菌等其他益生菌生长的物质,增加肠道内益生菌的数量、增强它们的生命力。此外,嗜酸乳杆菌对致病微生物还具有拮抗作用,能分泌抗生物素类物质(嗜酸乳菌、嗜酸杆菌素、乳酸菌素),抑制肠道致病菌生长。
发明内容
本发明的目的在于提供一种利用海蜇胶原蛋白肽发酵制备功能饮料的方法,其是以海蜇加工下脚料为原料制备富含益生菌并兼具多种生物活性的功能饮料,以有效提高海蜇产品的附加值,实现低值海蜇的高值化利用。
为实现上述目的,本发明采用如下技术方案:
一种利用海蜇胶原蛋白肽发酵制备功能饮料的方法,其是以海蜇加工下脚料为原料,采用风味蛋白酶和胰蛋白酶复合酶解法制备海蜇胶原蛋白肽,再接种嗜酸乳杆菌进行发酵,制得所述功能饮料。其具体包括如下步骤:
1)海蜇加工下脚料的预处理;以海蜇加工下脚料为原料,将其经清水漂洗除盐后制成匀浆;
2)复合酶解:在所得匀浆中加入原料量4.0wt%的风味蛋白酶,在温度44℃、pH值7.5和料液比0.56 g/mL的条件下酶解4 h;再添加原料量3.0wt%的胰蛋白酶,在温度44℃、pH值8.3、料液比0.50 g/mL条件下继续酶解4 h;采用截留分子量为10 kDa的超滤膜进行分离后,经真空浓缩和冷冻干燥,得到海蜇胶原蛋白肽;
3)发酵:在水中加入胶原蛋白肽3%(w/v)、奶粉3%(w/v)、蔗糖5%(w/v),并接种嗜酸乳杆菌3%(v/v),于30℃发酵24h,制得所述功能饮料。
本发明的优点在于:本发明以海蜇加工下脚料为原料,采用复合酶解法制备海蜇胶原蛋白肽,再接种嗜酸乳杆菌,发酵制备得到一种富含益生菌并兼具多种生物活性的功能饮料。其中,通过发酵既去除了海蜇的海腥味,又可使产品中富含益生菌,并同时具有抗氧化、ACE抑制活性、酪氨酸酶双酚酶抑制活性等多种生物活性,有效提高了海蜇产品的附加值。
附图说明
图1为本发明所得海蜇胶原蛋白肽对ACE的抑制活性情况图。
图2为本发明所得海蜇胶原蛋白肽对酪氨酸酶双酚酶的抑制活性情况图。
图3为发酵时间对嗜酸乳杆菌生长的影响情况图。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
所用海蜇下脚料由福建亿达食品有限公司提供;所用嗜酸乳杆菌由福建省海洋酶工程重点实验室提供。所用风味蛋白酶购于南宁庞博生物工程有限公司;所用胰蛋白酶购于国药集团;所用雀巢全脂奶粉购于超市。
实施例1 海蜇基本组成成分分析
表1 海蜇干基的基本组成
由表1可见,在海蜇干基中,蛋白质含量最高,占总组分的91.00%,其中45%左右为胶原蛋白,其分子量分布在116.0 KDa到35.0 KDa之间。
实施例2 海蜇加工下脚料的预处理
(1)除盐:将盐渍的海蜇加工下脚料用清水冲洗几遍,再用蒸馏水浸泡,并每隔2 h更换一次蒸馏水,清洗1~2 d;
(2)匀浆:保持一定比例的水分,搅拌机搅碎至无明显大颗粒,再用四层纱布过滤沥干。
实施例3 海蜇胶原蛋白肽的生物酶解制备及其生物活性研究
蛋白水解度的计算公式
式中,ΔH:蛋白水解度,%;
h1:每克原料水解液中游离氨基酸的含量,mmol/g;
h0:每克原料溶液中游离氨基酸的含量,μmol/g;
h2:对照溶液中游离氨基酸的含量,μmol/g。
先添加4.0%风味蛋白酶(酶活力为7.40×104 U/g),在温度44℃、pH值7.5和料液比0.56 g/mL条件下酶解4 h;再添加3.0%胰蛋白酶(酶活力为1.55×104 U/g),在温度44℃、pH值8.3、料液比0.50 g/mL条件下继续酶解4 h,所获得水解液的蛋白水解度为71.8%。采用截留分子量为10 kDa的超滤膜对所得水解液进行分离,再经真空浓缩和冷冻干燥,得到海蜇胶原蛋白肽产品。
1、抗氧化活性实验
所得海蜇胶原蛋白肽对不同自由基清除作用的IC50值见表2。
表2 海蜇胶原蛋白肽对不同类型自由基的清除效果
2、ACE抑制活性实验
降血压肽是一类能够降低机体血压的多肽总称,属于ACE抑制剂,由于这类降血压肽安全性高、无副作用,不影响正常机体血压,近年来已经成为医疗行业的常用药物。经检测,所得海蜇胶原蛋白肽对ACE具有良好的抑制效果(如图1),其IC50为56.9 mg/mL。
3、对酪氨酸酶双酚酶抑制活性实验
酪氨酸酶又称多酚氧化酶,能够催化黑色素形成,与人体衰老、昆虫伤口愈合和果蔬褐变等密切相关。经检测,所得海蜇胶原蛋白肽能够有效抑制机体内酪氨酸酶的双酚酶活性(如图2),其IC50为24.68 mg/mL。
实施例4 海蜇胶原蛋白肽的益生菌发酵
1、奶粉添加量对嗜酸乳杆菌生长的影响
在添加1% w/v海蜇胶原蛋白肽、3% w/v葡萄糖的基础上,以OD600为指标,比较奶粉添加量对嗜酸乳杆菌生长的影响,结果见表3;发酵条件:接种量1% v/v(种子液OD600控制在0.25~0.26),30℃发酵36h。
表3 奶粉添加量对嗜酸乳杆菌生长的影响
由表3可见,当不添加奶粉时,嗜酸乳杆菌完全不生长;当奶粉添加量为3% w/v时,嗜酸乳杆菌生长最好。
2、糖种类对嗜酸乳杆菌生长的影响
在添加3% w/v奶粉、1% w/v海蜇胶原蛋白肽的基础上,以OD600为指标,比较葡萄糖或蔗糖(添加量均为3% w/v)对嗜酸乳杆菌生长的影响,结果见表4;发酵条件:接种量1% v/v(种子液OD600控制在0.25~0.26),30℃发酵36h。
表4 糖种类对嗜酸乳杆菌生长的影响
由表4可见,蔗糖更有利于嗜酸乳杆菌的生长。
3、蔗糖添加量对嗜酸乳杆菌生长的影响
在添加3% w/v奶粉、1% w/v海蜇胶原蛋白肽的基础上,以OD600为指标,比较蔗糖添加量对嗜酸乳杆菌生长的影响,结果见表5;发酵条件:接种量1% v/v(种子液OD600控制在0.25~0.26),30℃发酵36h。
表5 蔗糖添加量对嗜酸乳杆菌生长的影响
由表5可见,当蔗糖添加量为5% w/v时,嗜酸乳杆菌生长最好。
4、海蜇胶原蛋白肽添加量对嗜酸乳杆菌生长的影响
在添加3% w/v奶粉、5% w/v蔗糖的基础上,以OD600为指标,比较胶原蛋白肽添加量对嗜酸乳杆菌生长的影响,结果见表6;发酵条件:接种量1% v/v(种子液OD600控制在0.25~0.26),30℃发酵36h。
表6胶原蛋白肽添加量对嗜酸乳杆菌生长的影响
由表6可见,当胶原蛋白肽添加量为3% w/v时,嗜酸乳杆菌生长最好。
5、接种量对嗜酸乳杆菌生长的影响
以3% w/v奶粉、5% w/v蔗糖、3% w/v海蜇胶原蛋白肽为发酵培养基,以OD600为指标,30℃发酵36h,比较接种量(种子液OD600控制在0.25~0.26)对嗜酸乳杆菌生长的影响,结果见表7。
表7 接种量对嗜酸乳杆菌生长的影响
由表7可见,当接种量为3% v/v时,嗜酸乳杆菌生长最好。
6、发酵时间对嗜酸乳杆菌生长的影响
以3% w/v奶粉、5% w/v蔗糖、3% w/v海蜇胶原蛋白肽为发酵培养基,以OD600为指标,接种量为3% v/v(种子液OD600控制在0.25~0.26),在30℃下发酵,研究发酵时间对嗜酸乳杆菌生长的影响,结果见图3。
由图3可见,菌体从16h进入对数生长期,24h时达到最大菌数。因此确定发酵时间为24h。
7、功能饮料的发酵制备
在最佳培养基配方(奶粉3%,蔗糖5%,胶原蛋白肽3%)、最适发酵条件(接种量3%,温度30℃)下发酵24h,嗜酸乳杆菌活菌数达到最大,为4.14×108 cfu/mL;发酵液pH为4.42,含糖量1.88%(w/v),即制得富含益生菌的功能饮料。
将该饮料在4℃下保存15天,嗜酸乳杆菌的存活率达73.97%,符合我国卫生部的规定(活菌类益生菌保健食品在其保存期内活菌数目不得少于106cfu/mL)。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (1)
1.一种利用海蜇胶原蛋白肽发酵制备功能饮料的方法,其特征在于:以海蜇加工下脚料为原料,采用风味蛋白酶和胰蛋白酶复合酶解法制备海蜇胶原蛋白肽,再接种嗜酸乳杆菌进行发酵,制得所述功能饮料;其具体包括如下步骤:
1)海蜇加工下脚料的预处理;以海蜇加工下脚料为原料,将其经清水漂洗除盐后制成匀浆;
2)复合酶解:在所得匀浆中加入原料量4.0wt%的风味蛋白酶,在温度44℃、pH值7.5和料液比0.56 g/mL的条件下酶解4 h;再添加原料量3.0wt%的胰蛋白酶,在温度44℃、pH值8.3、料液比0.50 g/mL条件下继续酶解4 h;采用截留分子量为10 kDa的超滤膜进行分离后,经真空浓缩和冷冻干燥,得到海蜇胶原蛋白肽;
3)发酵:在水中加入胶原蛋白肽3%(w/v)、奶粉3%(w/v)、蔗糖5%(w/v),并接种嗜酸乳杆菌3%(v/v),于30℃发酵24h,制得所述功能饮料。
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