摘要
以肽-钙纳米粒形成能力为评价指标优化鮰鱼卵酶解工艺,通过浊度检测确定肽-钙纳米粒形成条件,通过粒径分析仪、透射电镜、红外光谱仪、荧光分光光度计和解离实验研究肽-钙纳米粒的特性。结果表明,脱脂鮰鱼卵经胰蛋白酶水解12 h得到具有较高肽-钙纳米粒形成能力的鮰鱼卵肽。鮰鱼卵肽在pH6.0~10.0和钙离子浓度2.5~10.0 mmol/L条件下,可与钙离子形成近似球形、均匀分散、粒径为27~127 nm的肽-钙纳米粒。磷酸基团、羧基等参与了肽-钙纳米粒的形成,钙离子、静电相互作用、疏水相互作用是鮰鱼卵肽-钙纳米粒形成的必要条件。纳米粒形成后,鮰鱼卵肽空间结构发生改变,荧光强度降低。
The enzymatic hydrolysis of channel catfish eggs was optimized based on the formation ability of peptide-calcium nanoparticles,and the formation conditions of the nanoparticles were determined by turbidimetry,the properties of the nanoparticles were studied by particle size analyzer,transmission electron microscope,infrared spectrometer,fluorescence photometer and dissociation experiment.The results showed that the defatted channel catfish eggs were hydrolyzed by trypsin for 12 h to obtain the peptides with high peptide-calcium nanoparticle formation ability.The nanoparticles with approximate spherical shape,uniform dispersion and particle size of 27~127 nm were formed under the conditions of pH 6.0~10.0 and calcium ion concentration 2.5~10.0 mmol/L.The phosphate group and carboxyl group were involved in the formation of peptide-calcium nanoparticles.The calcium ion and interaction of electrostatic and hydrophobic are necessary for the formation of the nanoparticles.After the formation of nanoparticles,the spatial structure of the peptides changed and the fluorescence intensity decreased.
作者
刘燕玲
黄海
张妹
张思萌
廖素澳
LIU Yanling;HUANG Hai;ZHANG Mei;ZHANG Simeng;LIAO Suao(College of Light Industry and Food,Guangxi University,Nanning 530000,China;College of Food Engineering,Beibu Gulf University,Qinzhou 535011,China)
出处
《食品科技》
CAS
北大核心
2020年第4期126-132,共7页
Food Science and Technology
基金
国家自然科学基金项目(31860442)。
关键词
鮰鱼卵
肽-钙纳米粒
制备
特性
channel catfish egg
peptide-calcium nanoparticles
preparation
characteristics
