Optimized preparation of chicken skin antifreeze peptide and its effect on 3D printing performance of chicken mince
Chicken skin antifreeze peptides(CsAFPs)were prepared from chicken skin by ultrasonic enzymatic hydrolysis.Response surface methodology was used to optimize the enzymatic hydrolysis process for the preparation of CsAFPs based on an one-way experiment.The peptide fractions,amino acid composition of the CsAFPs were determined,and its effect on the 3D printing performance of chicken inks was evaluated.The results showed that the optimal enzyme digestion conditions were solid-liquid ratio(chicken skin mass to distilled water volume ratio)of 1∶5,enzyme-substrate ratio(alkaline protease to chicken skin mass ratio)of 5.69％,enzyme digestion time of 3.43 h,and enzyme digestion temperature of 50 ℃.The enzyme digestion solution prepared under these conditions showed a survival rate of(81.45±1.48)％against Streptococcus thermophilus after freezing and thawing.The mass fraction of CsAFPs was(91.65±1.71)％.CsAFPs were rich in amino acid residues related to antifreeze activity such as Gly,Pro,Arg,Hypro,Ala,Glu.The best 3D printing effect on chicken ink was achieved when the mass fraction of the added CsAFPs is 2.0％.
3D printingchicken skincollagen peptidesantifreezechicken ink
万方数据
维普
