酪蛋白酶解反应过程的近红外光谱在线监测技术研究
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河北省高等学校青年拔尖人才计划项目(BJ2019046);河北省自然科学基金项目(C2019406071)


On-line Monitoring of Enzymatic Process of Casein by Near Infrared Spectrum
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    摘要:

    本文研究了酪蛋白酶解过程中水解度、酶解液及其胃、肠模拟消化产物的ACE抑制率的变化。采用近红外光谱在线监测技术采集酶解过程的光谱信息,通过光谱信息与化学值之间的关系建立数学模型。结果表明,酪蛋白的水解度和酶解液的ACE抑制率均随着酶解时间的延长逐渐增加,酶解液经胃、肠模拟消化后的ACE抑制率显著升高。采用偏最小二乘算法、区间偏最小二乘法和联合区间偏最小二乘法建立光谱信息与酶解过程中的化学值建立定量模型。结果表明,联合区间偏最小二乘法可良好预测酪蛋白酶解过程的关键参数,且模型稳定性良好。结论:采用近红外光谱技术可实现酪蛋白酶解反应过程的在线监测,预测酪蛋白的水解度、酪蛋白酶解液及其胃肠模拟消化产物的ACE抑制活性。

    Abstract:

    In this paper, the degree of hydrolysis (DH) of casein and ACE inhibitory activity of hydrolysate and its gastrointestinal simulated digestion were studied during the enzymatic process. Besides, near-infrared on-line monitoring technology was used to collect the spectral information of the enzymatic process. The mathematic model was established by the relationship between the spectral information and the chemical value. The results showed that the degree of hydrolysis of casein and ACE inhibitory activity of casein hydrolysate increased with the prolongation of the enzymolysis time. And the ACE inhibitory activity of the hydrolysate after gastrointestinal simulated digestion also increased. The quantitative model was established between spectral information and the chemical value using partial least squares method, interval partial least squares method and joint interval partial least squares method. Results showed that joint interval partial least squares method could predict key parameters of enzymatic reaction and the mathematic model had good stability. In conclusion: near-infrared spectroscopy can be used to monitor the enzymatic reaction process on-line and to predict the DH of casein and ACE inhibitory activity of casein-hydrolysate and its gastrointestinal simulated digested product.

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杨雪;孔娜;李云亮;王禹程;黄姗芬;马海乐.酪蛋白酶解反应过程的近红外光谱在线监测技术研究[J].中国食品学报,2019,19(12):220-228

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  • 在线发布日期: 2020-01-09
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