【作者】 张洁；

【导师】 黄文；

【作者基本信息】 华中农业大学 ， 食品科学与工程， 2007， 硕士

【摘要】 家蝇（Musca domestica L．）属昆虫纲、双翅目、家蝇科。国内外众多分析资料表明：家蝇幼虫（蝇蛆）蛋白的营养成分全面，尤其以粗蛋白含量高、必需氨基酸丰富为其特点。但蝇蛆蛋白的一些性质使它不利于直接生产加工，首先是蛋白的水溶性差，溶出率低；其次是在加工过程中蝇蛆蛋白极易发生褐变并伴随有不良气味的产生，降低了感官质量。为了很好的将家蝇蛋白这一新型蛋白质资源作为食品加以开发利用，本课题旨在寻找一条有效的加工途径，将蝇蛆蛋白水解生成可被水溶性好直接吸收利用的小肽，利用小肽生物活性及理化特性制备成固体饮料。主要研究结果如下：1蝇蛆蛋白水解工艺的确定本试验选用酶解法对蝇蛆蛋白质进行处理，运用5种蛋白酶分别对进行水解，利用感官评定和水解度两项指标，选择出一种最适宜该蛋白的水解酶——碱性蛋白酶。通过单因素试验和正交试验确定出蝇蛆蛋白的最佳水解条件为：酶解温度55℃，pH值7.6，酶与底物比为3.0％，料液比为1∶5，水解时间为5.0h。并且分析出影响酶解水解度的主次顺序为：pH值＞E／S＞料液比＞温度。2水解肽的营养功能和活性功能评价安全急性毒理试验表明，蝇蛆蛋白水解物的LD₅₀大于30g／kg·bw。根据急性毒性分级，该样品属无毒物质，可安全食用。通过三十天喂养试验，对蝇蛆蛋白及其水解物进行了营养功能评价，结果如下：低剂量组受试小鼠的相对生长率、日粮消耗量都比空白对照组要高，有显著差异。对于蛋白质表观消化率，肽组各剂量与蛋白对照组相比有增高的趋势，但差异不明显。中、低剂量组能有效增加小鼠体内乳酸杆菌的数目，降低了大肠菌群的增殖，在促进机体内脏发育方面，低剂量组比空白对照组有极为显著的差异。对蝇蛆蛋白抗疲劳功能评价试验中，中、低剂量的水解物能够显著延长小鼠力竭运动时间，使体内的SOD酶活力得到极为显著的提高，低剂量组还显著提高了体内的CK酶活力和LDH酶活力，小鼠血液中的LD水平无明显差异。3水解产物后续处理与性质测定本试验采取了活性炭吸附和酵母粉包埋、β-环状糊精包埋等三种方法，通过不同试验条件的比较，选择出最佳的脱苦方法和脱苦条件：3.0％的β-环状糊精，温度65℃，时间40min。后经过滤、冷冻干燥后得到了得率为70.5％、含氮物总量为77.8％的干粉，该粉拥有较好的吸水性、吸油性、保水性和水溶性。4蝇蛆蛋白水解肽制作饮料工艺通过感官测定和沉淀指数等指标初步确定了固体饮料的配方：经3.0％β-环状糊精脱腥脱苦后的水解液，添加了0.1％的黄原胶和0.05％的海藻酸钠作为增稠剂使用，蔗糖量添加量为17.65％，柠檬酸添加量为0.29％，添加0.1％的菠萝香精。更多还原

【Abstract】 House-flies, belonging to the family Muscidae of Diptera. House-flies larva is a kind of highly nutritious protein resourse and the essential amino acids are complete. The nutritional evaluation of the amino in House-flies larva was testificd. Having the easily absorption characteristic, these low peptide still have many good functions characteristic and the physiological activity. They can be used widely in the food field. The paper was aimed at studying the techniques of enzymatic hydrolysate of House-flies larva, and asses the hydrolysate’s function, according that studying the formula of peptides beverage in order to develop the new protein resourse.1. The technics of hydrolyzationFirst, the performance of enzymes was compared. With the index of DH and the sensory assessment, Alkaline proteinase was selected as the suitable protease to prepare hydrolysate. Simple factor analysis and orthogonal design L₉（3⁴）was adopted to optimize the conditions of hydrolysis. The result prefered under the condition of temperature 55℃, pH 7.6, ratio of enzyme to substrate （E/S） 3.0%, ratio of water to substrate（w/v）1:5 and optimal time of hydrolysis was 5 hours. The L₉ （3⁴） Experiment indicate that the order of impantance is pH＞E/S＞w/v＞temperature.2.The assessment of nutrition and active functionAfter the acute toxicological experiment, the LD₅₀ of hydrolysis of House-flies larva was＞30g/kg·bw, and it’s innoxious.The intake and avoirdupois after thrity days’feed increased batter than the blank by feed low dosage. All experiment groups had the uptrend about apparent protein digestant rate, the difference between experiment group and black was not significant. After feed the low dosage and medium dosage, the total counts of coliform bacteria of feces could decreased and the counts of·Lactobacterium increased significant. And the low dosage had prominent stimulative effect on bowels’ growth.In the exprimental research on hydrolysate’s active effect, the low dosage and medium dosage could prominently enhance the exhausive sports time, and had prominent stimulative effect on SOD. The low dosage group also had remarkable advanced CKactive and LDH active. The LD content in blood had parallel level.3. Methods of debitter and mensuration of characters Activated carbon and different sorbents were chosen to debitter hydrolysate. Experimental design included single factor, orthogonal design, combination analysis. The result showed that the optimum conditions and optimum method of debitteeing peptide as follows:β-CD3.0%, temperature 65℃, time:40min. Ater disposal, the water-solubility of hydrolysate is more better than the larva protein.4. The studies of peptide beverageThe studies of peptide beverage was based on hydrolysate of larva protein,and the conditions of homogenization is 65℃, 45 MPa. The formula of nutritive beverage was composed of xanthic acid 0.1%, alginate 0.05%, sugar 17.65%, citric acid 0.29% and pineapple essence 0.1%, under these congditions the sensory quality and stability of products was optimum.更多还原