海参胶的脱腥精制及体外消化特性研究

目的 以仿刺参为原料制备海参胶,通过优化最佳脱腥条件实现海参胶的精制,并探究海参胶在胃肠液中的消化特性。方法 采用单因素结合正交实验研究生姜、迷迭香、绿茶质量浓度和浸泡时间对脱腥效果的影响,以腥度值和感官评分作为标准确定最佳的脱腥优化条件。采用体外模拟消化模型,对不同消化阶段海参胶的结构变化、蛋白质溶出及蛋白质降解情况进行分析。结果 海参胶的最佳脱腥条件为:生姜、迷迭香、绿茶质量浓度分别为5.0、3.0、1.5 g/100 mL,浸泡脱腥时间为1.2 h。在模拟胃液环境中,海参胶中蛋白结构逐渐由纤维状转变为颗粒状;可溶性蛋白含量先升高后降低,游离氨基氮含量逐渐增加;分子量为100～245 kDa的高分子量蛋白丰度值相对降低, 17～35 kDa的低分子量蛋白丰度值相对增加,消化2.0 h后趋于稳定。在模拟肠液环境中,海参胶中游离氨基氮含量明显升高,低分子量蛋白继续降解为更小分子量的肽段或氨基酸。结论 本研究所得最佳脱腥精制条件可以获得具有口感独特和风味良好的海参胶制品,通过模拟胃肠液消化模型揭示了海参胶在胃部消化的相对稳定性和肠道消化的持续降解性,为海参胶制品的应用提供了理论基础和技术...

Investigation of the deodorization refinement and in vitro digestion properties of sea cucumber gelatin

Objective To obtain the refined sea cucumber gelatin product, the optimum deodorization condition of gelatin was investigated employing Apostichopus japonicus as the material, and moreover, the gastrointestinal digestion properties of sea cucumber gelatin was explored. Methods The effects of ginger, rosemary, and green tea mass concentrations and soaking time on the deodorization of sea cucumber gelatin were investigated through single-factor combined with orthogonal experiments by using the fishy values and sensory scores as evaluation indexes. Changes of gelatin structure together with the solubilization and degradation of proteins during different digestion stages were analyzed employing an in vitro digestion model. Results The optimal deodorization condition for sea cucumber gelatin was as follows: The concentrations of ginger, rosemary and green tea were 5.0, 3.0 and 1.5 g/100 mL respectively, while the soaking time was 1.2 h. For the sea cucumber gelatin, the proteinstructure changed from fibrous to granular forms in the gastric digestion stage. In addition, the soluble protein concentration showed a firstly increased and then decreased trend, with a gradual increasing of free amino nitrogen content. There was a relative decrease in the abundance of protein fractions with high molecular weight between 100 and 245 kDa, and an increase in the abundance of fractions with low molecular weight in the range of 17 and 35 kDa, showing a relative stable trend after 2.0 h. During the digestion in the intestine, a significant increase in the free amino nitrogen content was found, and proteins with low molecular weight were further degraded into peptides with smaller molecular weight or free amino acids. Conclusion Sea cucumber gelatin product with unique taste and good flavor could be obtained under the optimal deodorization refinement condition in this study. The relative stability of sea cucumber gelatin in gastric digestion stage and continuous degradability of gastric digestive fluid in the intestinal stage were revealed through the simulated gastrointestinal digestion model, which provided theoretical basis and technical support for the application of sea cucumber gelatin products.