鲭鱼罐头蒸煮液酶解制备抗氧化肽的工艺研究
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摘要
以鲭鱼罐头蒸煮液为原料,采用生物酶解方法制备抗氧化活性肽。以羟自由基清除率为指标,采用响应曲面试验设计对酶解效果较好的碱性蛋白酶和胰蛋白酶进行酶解工艺条件优化。并在此基础上,设计出复合蛋白酶酶解方案,得出复合分段酶解的最佳工艺条件为:先添加胰蛋白酶进行反应,温度为55℃,酶添加量为7 450.54 U/g,反应p H值为8,反应时间为4 h;再添加碱性蛋白酶进行反应,酶添加量为6 752.46 U/g,温度为59℃,反应p H值为8,反应时间为3 h;其对应的羟自由基清除率达到了61%。
In this study,the antioxidant peptides was isolated from mackerel cooking juice by biological enzyme.Based on the hydroxyl free radical-scavenging activity,the alkaline protease and trypsin were found to be the better for enzymolysis,and the enzymatic hydrolysis technology was optimized for the results of the experiment by using a resonance surface analysis.On this basis,the complex enzyme hydrolysis scheme was designed.The optimal preparation conditions for antioxidant peptides were:the reaction was firstly added the trypsin,55 ℃ of reaction temperature,7 450.54 U/g of enzyme dosage,8.0 of p H and 4 hours of the reaction time;then added the alcalase,6 752.46 U/g of enzyme dosage,59 ℃ of reaction temperature,8.0 of p H zand 3 hours of the reaction time;under these conditions,the hydroxyl free radical-scavenging of enzymatic hydrolysat could be 61 %.
In this study,the antioxidant peptides was isolated from mackerel cooking juice by biological enzyme.Based on the hydroxyl free radical-scavenging activity,the alkaline protease and trypsin were found to be the better for enzymolysis,and the enzymatic hydrolysis technology was optimized for the results of the experiment by using a resonance surface analysis.On this basis,the complex enzyme hydrolysis scheme was designed.The optimal preparation conditions for antioxidant peptides were:the reaction was firstly added the trypsin,55 ℃ of reaction temperature,7 450.54 U/g of enzyme dosage,8.0 of p H and 4 hours of the reaction time;then added the alcalase,6 752.46 U/g of enzyme dosage,59 ℃ of reaction temperature,8.0 of p H zand 3 hours of the reaction time;under these conditions,the hydroxyl free radical-scavenging of enzymatic hydrolysat could be 61 %.
引文
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[2]周晓蕾.鳀鱼蒸煮液膜浓缩回收技术的研究[D].上海:上海海洋大学,2011
[3]钱名全.水产品加工下脚料和废弃物的综合利用[J].渔业致富指南,2004(3):24-27
[4]Jao C L,Ko W C.Utilization of cooking juice of young tuna processed into canned tuna as condiments:effect of enzymatic hydrolysis and membrane treatment[J].Fisheries Science,2002,68:1344-1351.
[5]Jao CL,Ko WC.Effect of enzyme treatment upon hydrolysis of proteins from the cooking juice of tuna[J].Food Sci Agri Chem,2000(2):226-232
[6]Cheng ML,Wang HC,Hsu KC,et al.Anti-inflammatory peptides from enzymatic hydrolysates of tunna cooking juice[J].Food and A-gricultural Immunology,2015,26(6):771-781
[7]谢主兰,涂苏红,陈龙,等.相应面法优化酶法制备低盐虾酱的工艺[J].中国酿造,2013,30(1):40-45
[8]Venugopal V,Shahidi F.Thermostable water dispersion of myofibrillar proteins from Atlantic Macherel(Scomber scombrus)[J].Food Sci.,1994,59(2):265-268
[9]柯虹乔,酶解金枪鱼头蛋白制备抗氧化活性肽的研究[D].湛江:98广东海洋大学,2011
[10]Sanchez MC.Review:Method used to evaluate the free radical scavenging activity in foods and biological systems[J].International Journal of Food Science&Technology,2002,8(3):121-137
[11]Hwang JS,Ko W C.Angiotensin I-converting enzyme inhibitory activity of protein hydrolysates from tuna cooking juice[J].Journal of Food and drug Analysis,2004,12:62-68
[12]林伟锋.可控酶解从海洋鱼蛋白中制备生物活性肽的研究[D].广州:华南理工大学,2003
[13]Hsu KC,Lu GH,Jao CLA.Antioxidative properties of preptides prepared from tuna cooking juice hydrolysates with orientase(Bacillus subtilis)[J].Food Research International,2009,42:647-652
[14]中华人民共和国国家卫生和计划生育委员会.GB5009.3-2016食品安全国家标准食品中水分的测定[S].北京:中国标准出版社,2016
[15]中华人民共和国卫生部.GB5009.5-2010食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2010
[16]李春美,窦宏亮,陈美红,等.儿茶素氧化产物的分离鉴定及其抗氧化活性研究[J].食品科学,2008,29(12):141-145