包埋肉桂精油的牦牛骨蛋白肽-钙螯合物的制备及抑菌效果

  目的  为充分利用牦牛Bos grunniens骨资源，改善其利用率低下，浪费严重的现状；研究包埋肉桂精油的牦牛骨蛋白肽-钙螯合物的形成机制及抑菌效果。  方法  牦牛骨经高温蒸煮，分离出蛋白质和骨渣。酶解蛋白质得到牦牛骨胶原蛋白肽，酸溶骨渣得到可溶性牦牛骨钙。通过肉桂精油与牦牛骨胶原蛋白肽混合均质形成肉桂精油-牦牛骨蛋白肽乳液，乳液与牦牛骨钙通过高速剪切法获得包埋肉桂精油的牦牛骨蛋白肽-钙螯合物。测定螯合钙浊度、粒径、多分散指数和抑菌率，并进行感官评价。  结果  牦牛骨蛋白肽多为小分子肽(＜1.0 kDa)，适合钙螯合物的制备。pH＜7时多数牦牛骨蛋白肽带负电荷，受疏水作用影响，形成牦牛骨蛋白肽-钙螯合物。牦牛骨蛋白肽由大量的脯氨酸(P)和甘氨酸(G)组成，容易构成多肽二级结构β-转角，利于物质释放。包埋肉桂精油的牦牛骨蛋白肽-钙螯合物稳定性良好，平均粒径为780.2 nm；分散性良好，多分散指数小于0.2。牦牛骨蛋白肽、肉桂精油和螯合物对维氏气单胞菌Aeromonas veronii的12 h抑菌率分别为?13.70%、70.24%和77.33%，螯合物抑菌效果良好；6 h后螯合物抑菌率超过肉桂精油。感官评价结果发现:螯合物和肉桂精油的香气评分分别为7.15和4.35分，螯合物肉桂味浓郁程度显著高于肉桂精油(P＜0.05)，螯合物有一定缓释效果。  结论  牦牛骨蛋白肽和牦牛骨钙适用于研发复合氨基酸矿物质螯合钙产品，包埋肉桂精油的牦牛骨蛋白肽-钙螯合物可用于新型抑菌剂的开发。图4表4参33

Preparation and antibacterial effect of yak bone protein peptide-calcium chelate embedded with cinnamon essential oil

  Objective  This study aims to explore the formation mechanism and antibacterial effect of yak bone protein peptide-calcium chelate embedded with cinnamon essential oil, so as to make full use of the bone resource and improve its utilization rate and avoid serious waste.  Method  The yak bone was autoclaved at high temperature to separate protein and bone residue. Yak bone collagen peptide was obtained from enzymatic hydrolysis of protein, and soluble yak bone calcium was obtained from acid-dissolved bone residue. The cinnamon essential oil and the yak bone collagen peptide were mixed and homogenized to form a cinnamon essential oil-yak bone peptide emulsion, and the calcium chelate of yak bone protein peptide encapsulated in cinnamon essential oil was obtained by high speed shear method. The turbidity, particle size, polydispersity index, antibacterial activity of the chelated calcium were determined and organoleptic evaluation was conducted.  Result  The yak bone peptides were mostly small molecule peptides (less than 1.0 kDa), and were suitable for the preparation of chelated calcium. When pH value was less than 7, many yak bone peptides were negatively charged and were affected by hydrophobicity to form yak bone protein peptide-calcium chelates. The yak bone peptide was composed of a large number of proline (P) and glycine (G), which could easily form the β-turn, one of the polypeptide secondary structures, and facilitate the release of substances. The yak bone protein peptide-calcium chelate embedded with cinnamon essential oil had good stability, with an average particle size of 780.2 nm. The dispersibility was good and the polydispersity index was less than 0.2. The 12 h antibacterial rates of yak bone protein peptide, cinnamon essential oil and chelate against Aeromonas veronii were ?13.70%, 70.24% and 77.33%, respectively. The inhibition rate of chelate to Aeromonas was higher than that of cinnamon essential oil after 6 hours. The organoleptic evaluation revealed that the aroma scores of chelate and cinnamon essential oil were 7.15 and 4.35 respectively, and the cinnamon flavor of chelate was significantly stronger than that of cinnamon essential oil (P＜0.05), indicating that the chelate had a certain sustained-release effect.  Conclusion  Yak bone protein peptide and yak bone calcium are suitable for the development of complex amino acid mineral chelated calcium products, and the yak bone protein peptide-calcium chelate encapsulated with cinnamon essential oil can be used for the development of new antibacterial agents. Ch, 4 fig. 4 tab. 33 ref.]