Diana Pasarin, C. Enascuta, Cristian Enache-Preoteasa, Catalin Bogdan Matei, Andra Ghizdareanu
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引用次数: 0
摘要
:本研究调查了蛋壳膜的碱和酶联合水解，以获得食品和化妆品应用的成分。蛋壳膜水解采用了 1.25 N NaOH 和 2.4 L Alcalase 蛋白酶。水解物的表征包括测定水解度、低聚肽和通过蛋壳膜水解获得的游离氨基酸。水解度为 14.23%。反相液相色谱-质谱联用仪、亲水作用液相色谱和傅立叶变换红外光谱等分析技术显示了低聚肽、二肽和氨基酸的存在，包括丙氨酸、赖氨酸/谷氨酰胺、谷氨酸、组氨酸、脯氨酸、缬氨酸、羟脯氨酸和苯丙氨酸。电泳分析显示，所有样本中的蛋白质组分分子量范围约为 14 kDa 至 70 kDa。
Combined Alkaline and Enzymatic Hydrolysis of Eggshell Membranes for Obtaining Ingredients for Food and Cosmetic Applications
: This study investigated the combined alkaline and enzymatic hydrolysis of eggshell membranes for obtaining ingredients for food and cosmetic applications. 1.25 N NaOH and Alcalase 2.4 L protease were used for eggshell membrane hydrolysis. The characterization of the hydrolysates consisted of the determination of the degree of hydrolysis, oligopeptides, and free amino acids obtained through eggshell membrane hydrolysis. The degree of hydrolysis was 14.23%. Analytical techniques such as reversed-phase liquid chromatography coupled with mass spectrometry, hydrophilic interaction liquid chromatography, and FT-IR spectroscopy revealed the presence of oligopeptides, dipeptides, and amino acids, including alanine, lysine/glutamine, glutamic acid, histidine, proline, valine, hydroxyproline, and phenylalanine. Electrophoretic analysis demonstrated protein fractions within the molecular weight range of approximately 14 kDa to 70 kDa in all samples.
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