酶解扇贝裙边制备复合氨基酸螯合钙的研究

Study of the Preparation of Compound Amino Acid-Chelated Calcium by Protease Hydrolysis of Scallop Skirts

中文关键词: 扇贝裙边  脱脂  酶解  氨基酸转化率  复合氨基酸螯合钙  螯合率

英文关键词: Scallop skirts  Degrease  Enzymatic hydrolysis  Amino acids conversion rate  Amino acid chelated calcium  Chelation rate

中文摘要:

      扇贝裙边富含蛋白质、脂质等营养成分。为了高值化利用扇贝裙边，本研究选用中性蛋白酶、动物蛋白酶、风味蛋白酶、木瓜蛋白酶和酸性蛋白酶5种酶，以酶解液中游离氨基酸态氮为考察指标，对扇贝裙边进行酶解工艺条件探讨。首先，将5种酶制成复合蛋白酶进行正交实验，确定最佳酶解时间、温度、pH及加酶量，经检验，氨基酸转化率为77%；然后，通过实验确定CaCl2为最适钙源，以贝壳为原料，通过水飞法和酸法转化可制得贝壳源CaCl2。将扇贝裙边酶解液中复合氨基酸与来源于贝壳的钙螯合制备复合氨基酸螯合钙，以正交实验筛选出最佳螯合条件。经检验，该螯合反应螯合率达92%。

英文摘要:

      Scallop skirts are by-products of scallop processing that are rich in nutrients such as proteins and lipids. Owing to the limitations of the existing processing technology, they have not been used on a large scale and are not currently of much value. In this study, to effectively utilize the scallop skirt, neutral protease, animal-complex protease, flavor protease, papain, and acidic proteinase were used to hydrolyze the scallop skirt. The free amino acid nitrogen content in the hydrolysate was used as an indicator for optimized reaction conditions. First, alcohol was used to degrease the scallop skirt, which increased the degree of enzymatic hydrolysis. Subsequently, single-factor experiments were performed on five enzymes to select the optimize enzymatic hydrolysis time, temperature, pH, and enzyme dosage. Subsequently, orthogonal experiments were performed to determine the optimum hydrolysis conditions for the five enzymes. The results showed that the amino acid conversion rate of the hydrolysate prepared under the optimum hydrolysis conditions was as high as 77%. In previous studies, calcium chloride was determined to be the most suitable calcium source. The scallop shell was used as a raw material to obtain calcium chloride by acid treatment and water flying, and then calcium chloride was mixed with compound amino acids in the hydrolysate to prepare complex amino acid-chelated calcium. The calcium ion content in the chelated calcium was chosen as an index; subsequently, single factor experiments were performed to determine the time, temperature, and pH of the chelation process. The optimum chelating conditions were screened by an orthogonal experiment. A chelation rate of up to 92% was obtained in the final products. The compound amino acid-chelated calcium not only functions as a calcium supplement, but also has a delicious taste; it can be used as a calcium supplement or functional condiment. Our findings will assist in achieving additional value from scallop-processing waste, and also provide us with novel insights and methods for high-value utilization of other aquatic processing waste.