摘要
利用外源酶和内源酶协同酶解南极磷虾,对酶解过程中南极磷虾氟溶出规律和蛋白水解情况进行研究,以氟溶出率和蛋白回收率为指标,响应面优化酶解工艺制备低氟南极磷虾酶解物,并对其营养价值和抗氧化活性进行评价。研究结果表明:胰酶为最适外源酶,高温和酸性条件下酶解都会促进南极磷虾氟溶出,最优酶解条件为温度45℃,初始pH 7.5,酶解时间7h,此时氟溶出率和蛋白回收率分别为15.52%和69.64%。南极磷虾酶解物(AKPHs)的氟含量为24.90mg/kg,远远低于FDA安全限量标准。AKPHs相对分子质量<3000Da的组分高达80.48%,其中1000~3000Da和<500Da的组分分别为47.97%和20.11%。必需氨基酸、支链氨基酸、抗氧化氨基酸、鲜甜味氨基酸和疏水性氨基酸占总氨基酸比例分别为41.18%,18.99%,8.29%,47.50%和40.37%;除缬氨酸含量略低外,其他氨基酸都符合或者超过FAO/WHO/UNU(2007)推荐的成人模式。
Synergistic hydrolysis of Antarctic krill （Euphausia superba ） is performed with exogenous and endogenous enzymes, and fluoride dissolution patterns as well as proteolysis characteristics are investigated in this study. The fluoride digsolution rate and protein recovery are as response values, response surface methodology （RSM） is applied to optimize the preparation of Antarctic krill hydrolysates with low fluoride content. Their nutritional values and antioxidant activities are determined. Hydrolysis temperature of 45 ℃, initial pH of 7.5 and hydrolysis duration of 7 h are the optimal parameters. Under the above conditions, the fluoride dissolution rate and protein recovery are 15.52% and 69.64% respectively. The fluoride content of Antarctic krill protein hydrolysates is 24. 90 mg/kg, which is far below the FDA limit. The hydrolysates with molecular weight 〈3000 Da accounting for 80.48 % of Antarctic krill hydrolysates, the peptides with MW of 1000-3000 Da and hydrolysates with MW〈500 Da accounting for 47.97% and 20.11% respectively. Among the total amino acids, the essential amino acids, branched-chain amino acids, antioxidant amino acids, umami and sweet amino acids and hydrophobic amino acids accounting for 41.18%, 18. 99%, 8. 29%, 47. 50% and 40. 37% respectively. All amino acids are in sufficient amount to meet FAO/WHO/UNU requirements for adults except Val.
出处
《中国调味品》
北大核心
2017年第5期21-27,48,共8页
China Condiment
基金
广州市科技计划项目(201604020067)
关键词
南极磷虾
酶解
氟
营养价值
Antarctic krill
enzymatic hydrolysis
fluoride
nutritional value
