摘要
以鳀鱼为原料,分别采用酶工程法和生物发酵工程法进行处理。酶法以水解蛋白酶和风味蛋白酶为工具酶进行深度酶解,生物发酵按照1.5%米椛添加量固态发酵6个月。以微量板半定量法检测该酶解液和发酵液对α-糖苷酶的抑制作用,利用HPLC分析鳀鱼活性肽的相对分子量分布。结果显示,鳀鱼原料除水分外,粗蛋白含量最高为18.62%;其酶解液和发酵液均具有良好α-糖苷酶抑制作用,在0.25~2 mg/m L范围内,随着浓度增加抑制作用逐渐增强,酶解液抑制活性略高于发酵液,酶解液浓度在0.25,0.50,1.00和2.00 mg/m L时,其抑制率分别为17.58%,22.63%,25.54%和33.94%。其分子量在219.86~3708.26 Da范围之间,具有分子量小、易吸收的特点。以鳀鱼为原料开发降血糖功能食品具有巨大潜力。
Anchoveta as raw material,the enzyme engineering and the biological fermentation engineering methods were used respectively.The hydrolyzing protease and flavor protease were used as tool enzyme to conduct in-depth enzymolysis,and the biological fermentation took 1.5%of rice-koji adding quantity for 6 months solid state fermentation.Using semi-quantitive microtiter plate method to detect the inhibition ofα-glycosidase of the anchovy enzyme solution and fermentation liquid,using HPLC to analyze the relative molecular weight distribution,results showed that except the moisture,crude protein content of anchovy raw materials was highest,which was 18.62%;The enzymolysis liquid and the fermented liquid both had goodα-glycosidic enzyme inhibition;Within the scope of the 0.25-2 mg/m L,the inhibition gradually enhanced with the increase of concentration;Enzymolysis liquid inhibitory activity was slightly higher than that of fermented liquid;When the concentration of liquid enzyme in 0.25,0.50,1.00 and 2.00 mg/m L,the inhibition rates were 17.58%,22.63%,25.54%and 33.94%respectively.The molecular weight distribution between the scope of 219.86 to 3708.26 Da,it had the characteristics of small molecular weight and very easy to absorb.Therefore,it had great potential to develop hypoglycemic function food with anchovy.
作者
劳敏军
周小敏
李英
朱燕芳
LAO Minjun;ZHOU Xiaomin;LI Ying;ZHU Yanfang(Zhejiang Industrial Group Co.,Ltd.,Zhoushan 316101)
出处
《食品工业》
CAS
北大核心
2020年第9期41-44,共4页
The Food Industry
基金
浙江省重点研发计划项目(编号:2017C03041)
国家海洋局海洋经济创新发展示范项目。
关键词
鳀鱼
酶解
活性肽
Α-糖苷酶
Anchovy
enzymolysis
active peptide
α-glycosidase
