骨胶原蛋白肽纳滤脱盐工艺优化及其对产品整体感官品质的提升作用

李瑞林; 郭玉杰; 刘济千; 张春晖; 高宏伟

doi:10.13386/j.issn1002-0306.2022070068

骨胶原蛋白肽纳滤脱盐工艺优化及其对产品整体感官品质的提升作用

doi: 10.13386/j.issn1002-0306.2022070068

李瑞林^{1, 2,},
郭玉杰^2,*, ,,
刘济千²,
张春晖^2,*, ,,
高宏伟³

1.
宁夏大学食品与葡萄酒学院，宁夏银川 750021
2.
中国农业科学院农产品加工研究所，农业农村部农产品加工综合性重点实验室，北京 100193
3.
新疆泰昆集团有限责任公司，新疆昌吉 831100

基金项目: 中国博士后科学基金项目（2021M693902）；十四五国家重点研发计划（2021YFD2100804）；国家农业科技创新工程项目（CAAS-ASTIP-2022-IFST）。

详细信息

作者简介:
李瑞林（1998−），男，硕士研究生，研究方向：畜产品加工，E-mail：lrl225@outlook.com

通讯作者:
郭玉杰（1989−）（ORCID：0000−0001−7725−6969），男，博士，助理研究员，研究方向：畜产品加工利用，E-mail：guoyujie@caas.cn

张春晖（1971−）（ORCID：0000−0002−1411−4047），男，博士，研究员，研究方向：肉品科学，E-mail：dr_zch@163.com

中图分类号: ;TS251.94
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出版历程
- 收稿日期: 2022-07-08
- 刊出日期: 2023-05-15

Optimization of Nanofiltration Desalination Process of Bone Collagen Peptide and Its Effect on Improving the Overall Sensory Quality of Products

LI Ruilin^{1, 2
,},
GUO Yujie^{2,*
, ,},
LIU Jiqian²,
ZHANG Chunhui^{2,*
, ,},
GAO Hongwei³

1.
School of Food & Wine, Ningxia University, Yinchuan 750021, China
2.
Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, Comprehensive Key Laboratory of Agricultural Products Processing, Ministry of Agriculture and Villages, Beijing 100193, China
3.
Xinjiang Tycoon Group Co., Ltd., Changji 831100, China

摘要

摘要: 为了降低骨胶原蛋白肽灰分含量，并提升骨胶原蛋白肽产品的品质。本文采用纳滤脱盐的方法对灰分进行脱除，通过设计响应面试验对骨胶原蛋白肽纳滤脱盐工艺参数进行优化，并分析纳滤膜处理后样品的理化指标、氨基酸含量、分子量分布、各元素的含量及感官评分的变化。结果表明，骨胶原蛋白肽最优脱盐工艺条件为样品浓度5%，循环次数7次，压力0.5 MPa，此时脱盐率为65.89%±1.25%；纳滤膜处理后样品品质明显提升，但氨基酸含量变化不大；通过分子量分布的测定，发现纳滤脱盐对分子量分布变化影响较小，样品分子量小于3000 Da的组分占比97%，符合食品安全国家标准GB 31645-2018骨胶原蛋白肽的规定；利用ICP-MS对脱盐前后的各元素含量变化进行分析，发现样品中各元素含量均有不同程度的减少，Na、K、P、Mg、Ca等元素含量显著减少（P<0.05）；通过感官评价发现经纳滤脱盐的样品颜色变化不大，清澈度提升，咸味明显减弱，整体可接受度提升。本研究将为生产高品质骨胶原蛋白肽产品提供技术支撑。
- 骨胶原蛋白肽 /
- 纳滤 /
- 脱盐 /
- 蛋白得率 /
- 灰分含量 /
- 感官品质
Abstract: To reduce the ash content of bone collagen peptide and improve the quality of bone collagen peptide products. In this paper, the method of nanofiltration desalination was used to remove ash. The process parameters for nanofiltration desalination of bone collagen peptides were optimized through design response tests. The changes in physical and chemical indicators, amino acid content, molecular weight distribution, content of various elements, and sensory scores of samples treated with nanofiltration membranes were analyzed. Results showed that, the optimal desalination process conditions were sample concentration of 5%, cycle times of 7 times and pressure of 0.5 MPa. Under this condition, the desalination rate was 65.89%±1.25%. After nanofiltration membrane treatment, the quality of the sample was significantly improved, but the amino acid content did not change much. Through the measurement of molecular weight distribution, it was found that nanofiltration desalination had little impact on the change of molecular weight distribution, the components with molecular weight less than 3000 Da accounted for 97%, which was in line with the provisions of the national food safety standard GB 31645-2018 bone collagen peptides. ICP-MS was used to analyze the changes in the content of various elements before and after desalination, and it was found that the content of various elements in the sample decreased to varying degrees, the content of Na, K, P, Mg, Ca decreased significantly (P<0.05). Through sensory evaluation, it was found that the color of the samples did not change while the clarity increased, the saltiness decreased significantly, the overall acceptability increased. This study would provide technical support for the production of high-quality bone collagen peptide products.
- bone collagen peptide /
- nanofiltration /
- desalting /
- protein yield /
- ash content /
- sensory quality

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图 1 不同浓度骨胶原蛋白肽溶液对灰分含量和蛋白得率的影响

Figure 1. Effects of different concentrations of collagen peptide solution on ash content and protein yield

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图 2 不同循环次数对骨胶原蛋白肽灰分含量和蛋白得率的影响

Figure 2. Effects of different cycles times on ash content and protein yield of collagen peptide

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图 3 不同压力对骨胶原蛋白肽灰分含量和蛋白得率的影响

Figure 3. Effect of different nanofiltration pressure on ash content and protein yield of collagen peptide

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图 4 各因素交互作用对骨胶原蛋白肽脱盐综合评分的影响

Figure 4. Effects of interaction of various factors on the comprehensive score of bone collagen peptide desalination

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图 5 脱盐前后骨胶原蛋白肽理化指标

Figure 5. Comparison of physicochemical parameters of bone collagen peptide before and after desalination

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图 6 脱盐前后骨胶原蛋白肽分子量分布

Figure 6. Molecular weight distribution of bone collagen peptide before and after desalination

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图 7 脱盐前后骨胶原蛋白肽感官评价结果

Figure 7. Sensory evaluation results of bone collagen peptide before and after desalination

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表 1 响应面试验因素水平表

Table 1. Response surface experiment factors and levels

水平	A	B	C
水平	样品浓度（%）	循环次数（次）	纳滤压力（MPa）
−1	4	6	0.4
0	5	7	0.5
1	6	8	0.6

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表 2 感官评价标准表

Table 2. Sensory evaluation standard table

感官特性	特征描述	评分	权重（%）
色泽	黄色	0~5	10
	淡黄色	6~8
	无色或微黄色	9~10
清澈度	溶液浑浊	0~5	20
清澈度	溶液清澈	6~10	20
气味	有异味	0~5	20
气味	无异味	6~10	20
滋味	咸味重	0~5	20
	咸味中等	6~8
	无咸味	9~10
整体可接受度	不可接受	0~5	30
整体可接受度	可接受	6~10	30

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表 3 响应面试验结果

Table 3. Results of response surface experiment

实验号	A	B	C	蛋白得率（%）	灰分含量（%）	综合评分
1	6	8	0.5	89.13	2.83	57.86
2	5	7	0.5	95.37	2.65	61.77
3	5	8	0.4	87.17	2.66	56.54
4	5	7	0.5	96.71	2.68	62.63
5	6	7	0.4	90.51	2.65	58.67
6	5	7	0.5	96.15	2.7	62.28
7	4	8	0.5	86.58	2.63	56.16
8	5	7	0.5	95.54	2.68	61.89
9	4	6	0.5	91.74	2.81	59.51
10	5	6	0.4	91.87	2.79	59.59
11	5	6	0.6	88.65	2.85	57.56
12	6	7	0.6	92.55	2.67	59.98
13	4	7	0.6	93.13	2.59	60.32
14	4	7	0.4	92.14	2.55	59.67
15	6	6	0.5	91.32	2.97	59.30
16	5	8	0.6	89.71	2.73	58.19
17	5	7	0.5	94.91	2.66	61.48

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表 4 响应面回归模型方差分析

Table 4. Response surface regression model ANOVA

来源	平方和SS	自由度df	均方MS	F值	P值	显著性
模型	58.68648	9	6.520721	14.1691	0.001037	显著
A	0.002617	1	0.002617	0.005686	0.942002
B	6.504943	1	6.504943	14.13481	0.007078	**
C	0.307025	1	0.307025	0.667145	0.440956	*
AB	0.91029	1	0.91029	1.978001	0.202409	*
AC	0.10964	1	0.10964	0.23824	0.640397
BC	3.378664	1	3.378664	7.341616	0.030219	*
A²	4.701829	1	4.701829	10.21676	0.015142	*
B²	31.7807	1	31.7807	69.05738	7.14E-05	**
C²	7.051764	1	7.051764	15.32302	0.00579	**
残差	3.22145	7	0.460207
失拟度	2.401913	3	0.800638	3.907753	0.11051	不显著
纯误差	0.819538	4	0.204884
总和	61.90794	16
注：表示P<0.05；*表示P<0.01。

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表 5 脱盐前后骨胶原蛋白肽元素含量（mg/kg）

Table 5. Element composition of bone collagen peptide powder before and after desalination (mg/kg)

元素种类	脱盐前	脱盐后	元素种类	脱盐前	脱盐后
B	6.60±0.20^a	1.76±0.64^b	Cu	0.28±0.28^a	0.12±0.01^a
Na	12171.28±191.47^a	4557.44±3.36^b	Zn	1.93±0.01^a	1.11±0.10^a
Mg	714.32±10.81^a	340.65±0.40^b	As	0.17±0.02^a	0.02±0.00^a
Al	8.95±0.73^a	4.65±0.39^b	Se	0.24±0.24^a	0.02±0.01^a
K	3561.36±98.42^a	489.75±7.10^b	Sr	44.22±0.03^a	4.72±0.19^b
Ca	2609.93±24.09^a	1770.14±12.40^b	Mo	0.35±0.06^a	0.17±0.01^a
P	3513.60±77.69^a	1211.12±17.12^b	Cd	ND	ND
Cr	0.08±0.01^a	0.07±0.01^a	Sn	2.97±0.09^a	2.80±0.01^a
Mn	7.23±0.05^a	5.72±0.01^b	Ba	2.33±0.01^a	0.41±0.01^b
Fe	21.34±0.07^a	21.21±0.07^a	Hg	ND	ND
Co	0.21±0.01^a	0.09±0.01^a	Pb	0.15±0.01^a	0.08±0.03^a
注：ND表示未检出；不同的小写字母表示有显著性差异（P<0.05）。

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