摘要
以鳀鱼蒸煮液为原料,采用磁性交联酶聚集体技术制备的固定化酶酶解制备蛋白多肽,并分析水解肽的性能。在单因素试验基础上,运用中心组合设计法优化水解肽的制备工艺,并对酶解产物的氨基酸组成、分子质量分布、抗氧化性以及固定化酶的重复利用性进行分析。优化得到的酶解工艺为:酶解时间45 min,酶解温度54.1℃,酶解pH 7.8,固定化碱性蛋白酶与中性蛋白酶比例为1.5∶1,在此条件下三氯乙酸氮溶解指数(trichloracetic acid-nitrogen solubility index, TCA-NSI)可达77.27%。酶解液的必需氨基酸指数大于0.95,分子质量低于1 500 Da的小肽占82.52%,且具有较强的抗氧化性。此外,固定化酶循环利用5次时TCA-NSI值仍可保持首次使用时的48%。优化后的工艺具有多肽得率高,酶解液营养价值高且抗氧化性强,固定化酶可重复利用等优点,可为低值鱼蒸煮液的高值化利用提供理论参考。
A peptide product from anchovy cooking liquid as raw materials was prepared using enzymatic hydrolysis with an immobilized enzyme and its properties were further characterized. The results showed that optimal conditions for enzymatic hydrolysis of anchovy cooking liquid were as follows: 45 min, 54.1 ℃, pH 7.8, and the ratio of alkaline protease to neutral protease 1.5∶1. Under these conditions, the enzymatic hydrolysate exhibited the best nitrogen solubility index of trichloroacetic acid(TCA-NSI) of 77.27%. The essential amino acid index of hydrolyzed peptides was greater than 0.95, and the peptides with molecular weight below 1 500 Da reached 82.52%. In addition, strong antioxidant activity was found in the hydrolyzed peptides. Moreover, the immobilized protease was prepared and optimized and TCA-NSI was kept for 48% after the immobilized enzymes were used for 5 times.
作者
马瑞娟
林煌华
谢友坪
陈剑锋
MA Ruijuan;LIN Huanghua;XIE Youping;CHEN Jianfeng(Technical Innovation Service Platform for High Value and High Quality Utilization of Marine Organism,Fuzhou University,Fuzhou 350108,China;Fujian Engineering and Technology Research Center for Comprehensive Utilization of Marine Products Waste,Fuzhou University,Fuzhou 350108,China;Fuzhou Industrial Technology Innovation Center for High Value Utilization of Marine Products,Fuzhou University,Fuzhou 350108,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2020年第9期122-127,共6页
Food and Fermentation Industries
基金
福州市“十三五”海洋经济创新发展示范平台项目(FZHJ15)
福州市市校(院所)科技合作项目(2018-G-91)。
关键词
鳀鱼蒸煮液
固定化酶
蛋白多肽
抗氧化
anchovy cooking liquid
immobilized enzymes
protein polypeptide
antioxidation
