鲶鱼骨酶解物的制备、抑菌性能、抑菌机理及其在食品中的应用研究
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摘要
我国是世界上水产品产量最大的国家,也是世界上唯一养殖量超过捕捞量的国家。我国水产养殖中淡水鱼资源十分丰富,其中鲶鱼养殖产业在我国有着良好的发展前景。随着生活水平的提高和消费习惯的逐渐改变,人们己经不再满足于吃鲜活鱼,而是更多地转向方便化、营养化和具有保健功能的鱼加工食品,这给鱼加工产业及其下脚料利用提供了良好的发展机遇和发展空间。目前,鲶鱼加工品是我国主要淡水鱼出口产品之一,产生的大量副产物未被很好地加以利用。鱼头及脊椎骨是鲶鱼产品加工过程中产生的主要下脚料,在鲶鱼加工副产物中所占比例极大,因此,本文以鲶鱼骨为原料,从鲶鱼骨理化性质,鲶鱼骨酶解工艺优化,鲶鱼骨酶解物抑菌性能、抑菌机理及其在食品中的应用三个方面对鲶鱼骨副产物高附加值利用进行了系统的研究。
本文首先研究了鲶鱼骨的理化性质和微观结构,鲶鱼骨的主要化学成分为蛋白质和灰分,分别占鱼骨的30.6%和50.4%,钙磷比为1.84；氨基酸组成中甘氨酸和脯氨酸含量较高,甘氨酸质量百分含量为4.917%,占总氨基酸质量的23.23%,为典型骨胶原的氨基酸组成；对鲶鱼骨进行红外扫描,结果表明除了在酰胺带区域有很多小峰外,其余特征峰与碳酸羟基磷灰石的红外特征峰基本吻合；用原子力显微镜对鲶鱼骨进行微观结构观测发现鲶鱼骨表面有清晰明显的孔洞结构和从孔洞发散出来的矿化胶原纤维。
根据鲶鱼骨的理化性质和微观结构,本文采用酶解和脱矿同步进行的方法对鲶鱼骨的酶解工艺优化进行研究。实验中直接以鲶鱼骨粉为原料,用胰蛋白酶、胃蛋白酶、木瓜蛋白酶、中性蛋白酶及碱性蛋白酶五种酶对其进行酶解并对酶解产物的抑菌效果进行筛选,结果表明胃蛋白酶酶解产物的抑菌效果最好。进而对胃蛋白酶的酶解工艺条件借助响应面法(Response surface method,RSM)进行优化,回归分析,得到抑菌效果最佳的酶解条件即pH 3.5,酶解时间4h,酶解温度40℃,底物浓度0.15g/ml,酶与底物比例1.97g/100 g。
对最佳酶解条件下得到的鲶鱼骨酶解物的抑菌性能进行研究,结果表明鲶鱼骨酶解物对大肠杆菌、枯草芽孢杆菌和藤黄微球菌均具有很好的抑制作用。以大肠杆菌为供试菌,对鲶鱼骨酶解物的热稳定性等抑菌性能进行研究,结果表明鲶鱼骨酶解物具有较好的耐热、耐储存及耐受紫外线照射的抑菌性能,且NaCl对其抑菌性能有协同增效作用。
以大肠杆菌为供试菌,对鲶鱼骨酶解物的抑菌机理进行了探索和研究。实验中将酶解物未作用的大肠杆菌作为对照组,采用生长曲线测定、膜通透性、SDS-PAGE分析、原子力显微镜和扫描电镜观察等实验方法研究酶解物的抑菌机理。实验结果表明加入鲶鱼骨酶解物后,大肠杆菌的生长曲线发生了明显的变化,酶解物作用的大肠杆菌生长缓慢,没有出现和对照组一样的对数生长,这种差异说明鲶鱼骨酶解物能够减缓并最终抑制大肠杆菌的生长。加入酶解物后,电导率立刻高于对照组,随着时间的延长而增大,而对照组的电导率几乎没有变化；表征核酸含量的OD260值随时间的延长明显增加,6h后增加速度逐渐变缓,随后趋于稳定,而对照组的大肠杆菌的OD260值一直趋于稳定；葡萄糖含量随时间的延长明显增加,4h后增加速度开始变缓,而对照组葡萄糖含量随时间的延长呈下降趋势;经酶解物作用的大肠杆菌菌体的蛋白电泳谱带与对照组的相比呈现明显差别,对照组大肠杆菌菌体的谱带随时间的延长,变化不明显,而经酶解物作用后的实验组,随时间的延长蛋白谱带明显变浅,一些谱带甚至消失。这些都说明酶解物改变了大肠杆菌细胞膜的通透性,使胞内物质大量外泄,并且随时间的延长泄漏量明显增加。原子力显微镜观察到对照组的大肠杆菌菌体形态饱满、表面光滑,而经酶解物处理6h后,大肠杆菌菌体发生严重皱缩,完全失去正常形态。透射电镜观察到对照组大肠杆菌基本呈现形态饱满、胞质均匀,细胞壁与细胞膜完整,可见核区；酶解物作用0.5 h后,大肠杆菌较对照组发生了明显的变化,部分菌体出现皱缩现象,大部分菌体胞质减少,细胞膜受损,仅在菌体的一侧可见细胞膜,已不见核区；经酶解物作用6h的大肠杆菌与作用0.5h的大肠杆菌相比,则发生了进一步的变化,菌体基本上都发生了皱缩,胞质进一步减少,部分菌体已完全没有胞质,己完全不见细胞膜,只剩下一个空壳。可以推断,反应的第一步是酶解物与大肠杆菌表面带有大量负电荷的基团结合,然后在菌体表面发生界面接触反应,进而导致菌体细胞膜受损,表面形成孔洞,胞内物质外泄,最终抑制大肠杆菌生长。
最后将鲶鱼骨酶解物分别用于香肠和酸奶生产。鲶鱼香肠中酶解物的添加量为1.5%时防腐效果最佳；酸奶中酶解物的添加量为0.15%时既可促进酸奶酸化,又能使酸奶具有良好的物理和感官性能。这说明鲶鱼骨酶解物可以很好地应用于食品加工。
China has the highest output of aquatic products in the world. In China, the production of aquiculture is more than that of fishing. Freshwater fish is the richest resource in culture and catfish is a good kind of freshwater fish. With the improvement of living standards, the fresh fish can not meet the demands of people's daily life anymore. Thus the processed fish products with convenient, nutritive and health function have been generated. Currently, catfish has been processed into a variety of products, which are one of the export processed products. During this process a lot of byproducts including bones, skins, viscera and heads are produced, which account for more than half of the total fish weight, especially fish head and backbone. Therefore, the objective of this study was to investigate the bone as raw materials. The physico-chemical properties of catfish bone, optimization of enzymatic hydrolysis of the bone and the enzymatic hydrolysates from it were studied, especially, the antimicrobial activity, antimicrobial mechanism and application in foods of the enzymatic hydrolysates were systematically investigated.
Fitstly, the physico-chemical property and the microstructure of catfish bone were studied. The main chemical compositions of catfish bone were protein and ash, accounting for 30.6% and 50.4% of the total weight respectively, with the ratio of calcium and phosphorus being 1.84. The glycine was 4.917% which was the richest amino acid and its ratio to the total amino acids was 23.23%. This amino acid composition was in conformity with that in collagen. The infrared characteristic peak of bone tallied with the peak of carbonated hydroxyapatite, except for many small peaks existed in the area of amide. With atomic force microscope, the obvious hole-like structure and the mineralized collagen fibre released from the holes were was observed in the surface of bone.
According to the physico-chemical properties, catfish bones were hydrolyzed with one of five proteases (alcalase, neutrase, papain, pepsin and trypsin) in order to generate antimicrobial agents. The antimicrobial activity of hydrolysates recovered through enzyme hydrolysis was tested by radial diffusion assay (RDA). Pepsin hydrolysate was found to have the greatest antimicrobial activity. Thus, the conditions of hydrolysis with pepsin were further optimized by response surface methodology (RSM). After screening and optimization, a quadratic model was proposed. The model predicted the optimum antimicrobial activity with a hydrolysis condition of pH 3.5, reaction temperature of 40℃, enzyme-substrate ratio of 1.97/100 (g/g), substrate concentration of 0.15 g/ml and reaction time of 4 h.
The antimicrobial activity of catfish bone hydrolysate was evaluated. The results showed that the hydrolysate could inhibit the growth of E. coli、B. subtilis and M. luteus. Antimicrobial properties of the hydrolysate were stable under temperature, storage and ultraviolet radiation treatment. However, with the increase of the pH and time of freeze-thaw, the antimicrobial properties reduced quickly, although NaCl could increase the antimicrobial property greatly.
Determination of growth curve and membrane permeability, together with application of SDS-PAGE and electron microscopy were used to investigate the antimicrobial mechanism of bone hydrolysate. The results of growth curve indicated that the hydrolysate could inhibit the logarithmic growth of E. coli. The conductivity of E. coli treated with hydrolysate increased with time while conductivity of the control group hardly changed. OD260 value of the E. coli treated with hydrolysate increased significantly with time while for the control group it was stable. Glucose levels of the E. coli treated with hydrolysate increased significantly whereas the control had a descending trend. Bacterial protein was analyzed by SDS-PAGE. Obviously, the band of E. coli treated with hydrolysate turned lighter or even disappeared while in the control it was stable. All these results indicated that the hydrolysate changed the bacterial membrane permeability. It made the cells leaky. After being treated with hydrolysate, E. coli was observed by transmission electron microscope. When the bacteria were treated for 0.5 h, some bacteria were found to shrink a bit, and their cytoplasm reduced, cell membrane damaged and nucleus blurred. In contrast, after being treated for 6 h, the bacteria shrank completely, cytoplasm reduced further, some bacteria even lost all of their cytoplasm, cell membrane disappeared or only a shell remained. All these evidence indicated that the inhibitory mechanism of the hydrolysate could be summarized as follows. First, the hydrolysate contacted the surface containing a lot of negatively-charged groups, then caused damages to cell membrane, resulting in the leak of the material in the cell.
At last the hydrolysate was applied to sausage and yogurt production. For catfish sausage, the adding amount of 1.5% was the best for its preservation while adding 0.15% of hydrolysate facilitated the yogurt production. The data suggested that catfish bone hydrolysate could be applied in food processing.
本文首先研究了鲶鱼骨的理化性质和微观结构,鲶鱼骨的主要化学成分为蛋白质和灰分,分别占鱼骨的30.6%和50.4%,钙磷比为1.84；氨基酸组成中甘氨酸和脯氨酸含量较高,甘氨酸质量百分含量为4.917%,占总氨基酸质量的23.23%,为典型骨胶原的氨基酸组成；对鲶鱼骨进行红外扫描,结果表明除了在酰胺带区域有很多小峰外,其余特征峰与碳酸羟基磷灰石的红外特征峰基本吻合；用原子力显微镜对鲶鱼骨进行微观结构观测发现鲶鱼骨表面有清晰明显的孔洞结构和从孔洞发散出来的矿化胶原纤维。
根据鲶鱼骨的理化性质和微观结构,本文采用酶解和脱矿同步进行的方法对鲶鱼骨的酶解工艺优化进行研究。实验中直接以鲶鱼骨粉为原料,用胰蛋白酶、胃蛋白酶、木瓜蛋白酶、中性蛋白酶及碱性蛋白酶五种酶对其进行酶解并对酶解产物的抑菌效果进行筛选,结果表明胃蛋白酶酶解产物的抑菌效果最好。进而对胃蛋白酶的酶解工艺条件借助响应面法(Response surface method,RSM)进行优化,回归分析,得到抑菌效果最佳的酶解条件即pH 3.5,酶解时间4h,酶解温度40℃,底物浓度0.15g/ml,酶与底物比例1.97g/100 g。
对最佳酶解条件下得到的鲶鱼骨酶解物的抑菌性能进行研究,结果表明鲶鱼骨酶解物对大肠杆菌、枯草芽孢杆菌和藤黄微球菌均具有很好的抑制作用。以大肠杆菌为供试菌,对鲶鱼骨酶解物的热稳定性等抑菌性能进行研究,结果表明鲶鱼骨酶解物具有较好的耐热、耐储存及耐受紫外线照射的抑菌性能,且NaCl对其抑菌性能有协同增效作用。
以大肠杆菌为供试菌,对鲶鱼骨酶解物的抑菌机理进行了探索和研究。实验中将酶解物未作用的大肠杆菌作为对照组,采用生长曲线测定、膜通透性、SDS-PAGE分析、原子力显微镜和扫描电镜观察等实验方法研究酶解物的抑菌机理。实验结果表明加入鲶鱼骨酶解物后,大肠杆菌的生长曲线发生了明显的变化,酶解物作用的大肠杆菌生长缓慢,没有出现和对照组一样的对数生长,这种差异说明鲶鱼骨酶解物能够减缓并最终抑制大肠杆菌的生长。加入酶解物后,电导率立刻高于对照组,随着时间的延长而增大,而对照组的电导率几乎没有变化；表征核酸含量的OD260值随时间的延长明显增加,6h后增加速度逐渐变缓,随后趋于稳定,而对照组的大肠杆菌的OD260值一直趋于稳定；葡萄糖含量随时间的延长明显增加,4h后增加速度开始变缓,而对照组葡萄糖含量随时间的延长呈下降趋势;经酶解物作用的大肠杆菌菌体的蛋白电泳谱带与对照组的相比呈现明显差别,对照组大肠杆菌菌体的谱带随时间的延长,变化不明显,而经酶解物作用后的实验组,随时间的延长蛋白谱带明显变浅,一些谱带甚至消失。这些都说明酶解物改变了大肠杆菌细胞膜的通透性,使胞内物质大量外泄,并且随时间的延长泄漏量明显增加。原子力显微镜观察到对照组的大肠杆菌菌体形态饱满、表面光滑,而经酶解物处理6h后,大肠杆菌菌体发生严重皱缩,完全失去正常形态。透射电镜观察到对照组大肠杆菌基本呈现形态饱满、胞质均匀,细胞壁与细胞膜完整,可见核区；酶解物作用0.5 h后,大肠杆菌较对照组发生了明显的变化,部分菌体出现皱缩现象,大部分菌体胞质减少,细胞膜受损,仅在菌体的一侧可见细胞膜,已不见核区；经酶解物作用6h的大肠杆菌与作用0.5h的大肠杆菌相比,则发生了进一步的变化,菌体基本上都发生了皱缩,胞质进一步减少,部分菌体已完全没有胞质,己完全不见细胞膜,只剩下一个空壳。可以推断,反应的第一步是酶解物与大肠杆菌表面带有大量负电荷的基团结合,然后在菌体表面发生界面接触反应,进而导致菌体细胞膜受损,表面形成孔洞,胞内物质外泄,最终抑制大肠杆菌生长。
最后将鲶鱼骨酶解物分别用于香肠和酸奶生产。鲶鱼香肠中酶解物的添加量为1.5%时防腐效果最佳；酸奶中酶解物的添加量为0.15%时既可促进酸奶酸化,又能使酸奶具有良好的物理和感官性能。这说明鲶鱼骨酶解物可以很好地应用于食品加工。
China has the highest output of aquatic products in the world. In China, the production of aquiculture is more than that of fishing. Freshwater fish is the richest resource in culture and catfish is a good kind of freshwater fish. With the improvement of living standards, the fresh fish can not meet the demands of people's daily life anymore. Thus the processed fish products with convenient, nutritive and health function have been generated. Currently, catfish has been processed into a variety of products, which are one of the export processed products. During this process a lot of byproducts including bones, skins, viscera and heads are produced, which account for more than half of the total fish weight, especially fish head and backbone. Therefore, the objective of this study was to investigate the bone as raw materials. The physico-chemical properties of catfish bone, optimization of enzymatic hydrolysis of the bone and the enzymatic hydrolysates from it were studied, especially, the antimicrobial activity, antimicrobial mechanism and application in foods of the enzymatic hydrolysates were systematically investigated.
Fitstly, the physico-chemical property and the microstructure of catfish bone were studied. The main chemical compositions of catfish bone were protein and ash, accounting for 30.6% and 50.4% of the total weight respectively, with the ratio of calcium and phosphorus being 1.84. The glycine was 4.917% which was the richest amino acid and its ratio to the total amino acids was 23.23%. This amino acid composition was in conformity with that in collagen. The infrared characteristic peak of bone tallied with the peak of carbonated hydroxyapatite, except for many small peaks existed in the area of amide. With atomic force microscope, the obvious hole-like structure and the mineralized collagen fibre released from the holes were was observed in the surface of bone.
According to the physico-chemical properties, catfish bones were hydrolyzed with one of five proteases (alcalase, neutrase, papain, pepsin and trypsin) in order to generate antimicrobial agents. The antimicrobial activity of hydrolysates recovered through enzyme hydrolysis was tested by radial diffusion assay (RDA). Pepsin hydrolysate was found to have the greatest antimicrobial activity. Thus, the conditions of hydrolysis with pepsin were further optimized by response surface methodology (RSM). After screening and optimization, a quadratic model was proposed. The model predicted the optimum antimicrobial activity with a hydrolysis condition of pH 3.5, reaction temperature of 40℃, enzyme-substrate ratio of 1.97/100 (g/g), substrate concentration of 0.15 g/ml and reaction time of 4 h.
The antimicrobial activity of catfish bone hydrolysate was evaluated. The results showed that the hydrolysate could inhibit the growth of E. coli、B. subtilis and M. luteus. Antimicrobial properties of the hydrolysate were stable under temperature, storage and ultraviolet radiation treatment. However, with the increase of the pH and time of freeze-thaw, the antimicrobial properties reduced quickly, although NaCl could increase the antimicrobial property greatly.
Determination of growth curve and membrane permeability, together with application of SDS-PAGE and electron microscopy were used to investigate the antimicrobial mechanism of bone hydrolysate. The results of growth curve indicated that the hydrolysate could inhibit the logarithmic growth of E. coli. The conductivity of E. coli treated with hydrolysate increased with time while conductivity of the control group hardly changed. OD260 value of the E. coli treated with hydrolysate increased significantly with time while for the control group it was stable. Glucose levels of the E. coli treated with hydrolysate increased significantly whereas the control had a descending trend. Bacterial protein was analyzed by SDS-PAGE. Obviously, the band of E. coli treated with hydrolysate turned lighter or even disappeared while in the control it was stable. All these results indicated that the hydrolysate changed the bacterial membrane permeability. It made the cells leaky. After being treated with hydrolysate, E. coli was observed by transmission electron microscope. When the bacteria were treated for 0.5 h, some bacteria were found to shrink a bit, and their cytoplasm reduced, cell membrane damaged and nucleus blurred. In contrast, after being treated for 6 h, the bacteria shrank completely, cytoplasm reduced further, some bacteria even lost all of their cytoplasm, cell membrane disappeared or only a shell remained. All these evidence indicated that the inhibitory mechanism of the hydrolysate could be summarized as follows. First, the hydrolysate contacted the surface containing a lot of negatively-charged groups, then caused damages to cell membrane, resulting in the leak of the material in the cell.
At last the hydrolysate was applied to sausage and yogurt production. For catfish sausage, the adding amount of 1.5% was the best for its preservation while adding 0.15% of hydrolysate facilitated the yogurt production. The data suggested that catfish bone hydrolysate could be applied in food processing.
引文
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