蚕蛹蛋白肽的制备及其运动饮料研制.pdfVIP

318 2009, Vol. 30, No. 14 食品科学 ※技术应用 1 2 3 陈 静 ，郑明珠 ，王 浩 (1.吉林农业大学军事体育教研部，吉林长春 130118 ；2. 吉林农业大学食品科学与工程学院， 吉林长春 130118 ；3.吉林农业大学研究生学院，吉林长春 130118) 以超临界提取油脂后的蚕蛹蛋白粉为原料，采用碱性蛋白酶水解制备蚕蛹蛋白肽，通过正交试验确定了 蚕蛹蛋白肽酶解的最佳工艺条件为：酶解温度55 ℃，酶解时间2.5h ，固液比1:7(m/m) ，pH8 ，酶用量7%([E]/[S]) ， 此条件下水解度29.97% 。并进行缓解体力疲劳功能的蚕蛹蛋白肽运动饮料的研制，得到最佳工艺为：蛋白肽与水 比例1:5(V/V) ，蔗糖量6% ，柠檬酸量0.15% 。 蚕蛹蛋白肽；缓解体力疲劳；运动饮料 Development of A Sports Beverage of Silkworm Pupa Protein Peptide 1 2 3 CHEN Jing ，ZHENG Ming-zhu ，WANG Hao (1. Department of Military Physical Education, Jilin Agricultural University, Changchun 130118, China ； 2. College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China； 3. Graduate Department, Jilin Agricultural University, Changchun 130118, China ) Abstract：A sports beverage was developed using silkworm pupa protein powder defatted by supercritical CO2 fluid extraction as the staring material by means of enzymolysis, debittering and desalination, and formulation. Five crucial factors affecting degree of hydrolysis (DH) of silkworm pupa protein by alkali protease were optimized to attain the maximum DH using orthogonal array design. Activated carbon and was used for debittering of the hydrolysate obtained followed by desalination using 717-type anion-exchange resin and 732-type cation-exchange resin. Subsequently, a certain amounts of water, sucrose and citric acid were blended with the debittered and desalined hydrolysate to produce sports beverage. To obtain a product with the highest sensory score,