摘要
为研究熟化、模拟消化和酶解对多宝鱼肉水解物抗氧化活性的影响,本研究分别采用碱性蛋白酶和胃蛋白酶-胰蛋白酶水解多宝鱼生肉和熟肉,制备生肉碱性蛋白酶水解物、熟肉碱性蛋白酶水解物、生肉体外模拟消化产物和熟肉模拟消化产物,并评价其水解度、相对分子质量分布、氨基酸组成、肽段组成和体外抗氧化活性的差异。结果表明:生肉碱性蛋白酶水解物的水解度最高,为20.18%;4种水解物的分子质量分布差异明显,共有肽段仅有1条,但氨基酸组成没有显著性差异;碱性蛋白酶水解物以肽段小于1000 Da的组分为主,2~4肽的含量达64.57%~51.73%,而模拟消化产物中1000~3000 Da的组分占比超过50%,以多肽(>10)为主,熟化过程会减少小肽(<6)的比例;体外抗氧化活性分析显示,碱性蛋白酶水解物的抗氧化活性均高于模拟消化样品,熟化会降低生肉碱性蛋白酶水解物的抗氧化能力,生肉碱性蛋白酶水解物具有最高的超氧阴离子和羟基自由基清除能力,以及最佳的铁离子还原能力。因此,碱性蛋白酶是优于模拟消化的多宝鱼蛋白水解方式,鱼肉的熟化总体上会降低水解物的抗氧化能力。
To investigate the effect of ripening,simulated digestion and enzymatic hydrolysis on the antioxidant ability of turbot hydrolysis,alcalase and simulated digestion were applied to hydrolyze the raw and ripening turbot meat to prepare the raw meat alkaline protease hydrolysate,ripening meat alkaline protease hydrolysate,raw meat simulated digestion product and ripening meat simulated digestion product.The degree of hydrolysis,molecular weight distribution,amino acid composition,peptides composition and in vitro antioxidant activities were compared.The results showed that the degree of hydrolysis of the raw meat alkaline protease hydrolysate was the highest,which was 20.18%.The molecular weight(MW)distribution of four samples varied greatly,only one peptides were shared,but the amino acid composition presented insignificant difference.The MWdistribution of alcalase hydrolysates were mainly lower than 1000 Da,the 2~4 peptides accounted for 64.57%~51.73%of the detected peptides sequences.While,in the simulated digestion samples,the 1000~3000 Da peptides fraction accounted for over 50%,and dominated by polypeptides(>10 length).Ripening diminished the proportion of small peptides(<6 length).In vitro antioxidant ability assays indicated that alcalase hydrolysates exhibited stronger antioxidant abilities than simulated digestion products,ripening reduced the antioxidant abilities of the raw meat alkaline protease hydrolysate.The raw meat alkaline protease hydrolysate presented the best superoxide anion and hydroxyl radical scavenging ability,as well as the highest ferric reducing ability.Therefore,alcalase is superior to simulated digestion in hydrolyzing turbot meat,ripening will ameliorate the antioxidant ability of turbot meat hydrolysates.
作者
李小锋
张露
马天新
谢作桦
李金林
涂宗财
LI Xiaofeng;ZHANG Lu;MA Tianxin;XIE Zuohua;LI Jinlin;TU Zongcai(College of Life Science and National R&D Center for Freshwater Fish Processing,Jiangxi Normal University,Nanchang 330022,China;Jiangxi Deshang Pharmaceutical Co.,Ltd.,Zhangshu 331200,China;State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China)
出处
《食品工业科技》
CAS
北大核心
2023年第3期95-101,共7页
Science and Technology of Food Industry
基金
国家重点研发专项项目(2018YFD0901101)
国家现代农业产业技术体系建设专项基金项目(CARS-45)
江西省重点研发计划项目(20192ACB60005)。
关键词
多宝鱼
酶解
水解物
抗氧化
氨基酸组成
生物活性肽
turbot
enzymatic hydrolysis
simulated digestion
antioxidation
amino acid composition
bioactive peptide
