凤尾鱼酶解工艺优化及其产物促进嗜热链球菌增殖作用
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摘要
为了优化凤尾鱼酶解工艺并研究其酶解产物促嗜热链球菌增殖作用。在单因素实验基础上,以酶解物对嗜热链球菌的增殖效果为评价指标,运用单因素试验设计及响应面分析方法优化了风味蛋白酶对凤尾鱼的酶解工艺条件。结果显示,最佳酶解条件为:酶解时间5.4 h,料液比1∶2.2 g/mL,加酶量5.4%;此条件下酶解产物促进嗜热链球菌增殖效果ΔOD600为0.556。同时,对不同分子量段的酶解产物促进嗜热链球菌增殖情况进行研究,结果表明分子量小于3000Da的酶解产物促进嗜热链球菌增殖效果最优,其增殖效果ΔOD600达到0.556;另外,此分子量段酶解产物在培养基中的最佳含量为1.2 g/L。抗氧化性实验结果表明,小于3000Da的酶解产物对DPPH~+·的清除率达70%,IC_(50)值为2.73 mg/mL。
This study aims to optimize the enzymatic hydrolysis process of anchovy and study the effect on proliferation of Streptococcus thermophiles by the anchovy hydrolysate.Basing on single factor experiments,the response surface methodology( RSM) was employed to optimize the enzymatic hydrolysiscondition of anchovy,by using proliferation effect on Streptococcus thermophilus growth as the evaluation index.The results showed that the optimum conditions were hydrolysis time 5.4 h,the ratio of raw material to water 1∶ 2.2( g/mL) and enzyme concentration 5.4%,and under these conditions,the ΔOD600 of proliferated Streptococcus thermophilus was 0.556. The effect of different molecular weight segments on the proliferation of streptococcus thermophilus was studied,the results showed that the fragments with molecular weights of less than 3000 Da,significantly promoted the growth of Streptococcus thermophiles,moreover,the optimum content of the fragment in the growth medium was1.2 g/L. The results of antioxidation experiments showed that the highest scavenging capacity of fragments with molecular weights of less than 3000 Da against DPPH~+· was 70% respectively,and IC_(50) value was about 2.73 mg/mL.
This study aims to optimize the enzymatic hydrolysis process of anchovy and study the effect on proliferation of Streptococcus thermophiles by the anchovy hydrolysate.Basing on single factor experiments,the response surface methodology( RSM) was employed to optimize the enzymatic hydrolysiscondition of anchovy,by using proliferation effect on Streptococcus thermophilus growth as the evaluation index.The results showed that the optimum conditions were hydrolysis time 5.4 h,the ratio of raw material to water 1∶ 2.2( g/mL) and enzyme concentration 5.4%,and under these conditions,the ΔOD600 of proliferated Streptococcus thermophilus was 0.556. The effect of different molecular weight segments on the proliferation of streptococcus thermophilus was studied,the results showed that the fragments with molecular weights of less than 3000 Da,significantly promoted the growth of Streptococcus thermophiles,moreover,the optimum content of the fragment in the growth medium was1.2 g/L. The results of antioxidation experiments showed that the highest scavenging capacity of fragments with molecular weights of less than 3000 Da against DPPH~+· was 70% respectively,and IC_(50) value was about 2.73 mg/mL.
引文
[1]Wikipedia.Anchovy[EB/OL].(2018-6-17)[2018-7-17].https://en.wikipedia.org/wiki/Anchovy
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[14]宋益善,王肖南,秦梅,等.草鱼皮酶解工艺及水解物对嗜热链球菌增殖作用研究[J].科学技术与工程,2016,16(33):249-254.
[15]Lesjak M,Beara I,Simin N,et al. Antioxidant and antiinflammatory activities of quercetin and its derivatives[J].Journal of Functional Foods,2017,40:68-75.
[16]Juillard N V,Laan H,Kunji E,et al.The Extracellular P-IType proteinase of Lactococcus-Lactis hydrolyzes BetaCaseinintomorethan 100 different oligopetides[J]. Journal of Bacteriology,1995,177(12):3472-3478.
[17]Niel E W J V,Hahn-Hgerdal B.Nutrient requirements of lactococci in defined growth media[J]. Applied Microbiology&Biotechnology,1999,52(5):617-627.
[18]Zhou S,Fang Z,Yuan L,et al. Phenolics and antioxidant properties of bayberry(Myricarubra Sieb. et Zucc.)pomace[J].Food Chemistry,2009,112(2):394-399.
[19]李雪,罗永康,尤娟.草鱼鱼肉蛋白酶解物抗氧化性及功能特性研究[J].中国农业大学学报,2011,16(1):94-99.
[2]张全生.驰名中外的凤尾鱼罐头[J].食品工业科技,1981(4):58-59.
[3]胡晓,孙恢礼,李来好,等.我国酶解法制备水产功能性肽的研究进展[J].食品工业科技,2012,33(24):410-413.
[4]Iyer R,Tomar S K,Maheswari T U,et al. Streptococcus thermophilus strains:Multifunctional lactic acid bacteria[J].International Dairy Journal.2010; 20(3):133-141.
[5]Saad N,Dellattre C,Urdaci M,et al.An overview of the last advances in probiotic and prebiotic field[J].LWT-Food Science and Technology,2013,50(1):1-16.
[6]Aguirre L,Garro M S,Giori G S D.Enzymatic hydrolysis of soybean protein using lactic acid bacteria[J]. Food Chemistry,2008,111(4):976-982.
[7]Letort C,Juillard V.Development of a minimal chemicallydefined medium for the exponential growth of Streptococcus thermophilus[J]. Journal of Applied Microbiology,2001,91(6):1023-1029.
[8]Degeest B,Vuyst L D. Indication that the nitrogen source influences both amount and size of exopolysaccharides produced by Streptococcus thermophilus LY03 and modelling of the bacterial growth and exopolysaccharide production in a complex medium[J].Applied&Environmental Microbiology,1999,65(7):2863-2870.
[9]白凤翎,曲玲童,张柏林,等.大豆蛋白水解物促乳酸菌增殖发酵的研究[J].食品工业科技,2012,33(16):209-212.
[10]Hongfei Z,Fengling B,Fang Z,et al. Characterization of soybean protein hydrolysates able to promote the proliferation of Streptococcus Thermophilus ST[J].Journal of Food Science,2013,78(4):575-581.
[11]Zhang Q,Ren J,Zhao H,et al. Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii,subsp. bulgaricus,and Streptococcus thermophilus[J]. International Journal of Food Science&Technology,2011,46(5):1014-1020.
[12]Guo H,Hong Z,Yi R.Core-Shell collagen peptide chelated calcium/calcium alginate nanoparticles from fish scales for calcium supplementation[J]. Journal of Food Science,2015,80(7):N1595.
[13]Wang X N,Qin M,Feng Y Y,et al.Enzymatic hydrolysis of Grass Carp fish skin hydrolysates able to promote the proliferation of Streptococcus thermophilus[J].Journal of the Science of Food&Agriculture,2017,97(12).
[14]宋益善,王肖南,秦梅,等.草鱼皮酶解工艺及水解物对嗜热链球菌增殖作用研究[J].科学技术与工程,2016,16(33):249-254.
[15]Lesjak M,Beara I,Simin N,et al. Antioxidant and antiinflammatory activities of quercetin and its derivatives[J].Journal of Functional Foods,2017,40:68-75.
[16]Juillard N V,Laan H,Kunji E,et al.The Extracellular P-IType proteinase of Lactococcus-Lactis hydrolyzes BetaCaseinintomorethan 100 different oligopetides[J]. Journal of Bacteriology,1995,177(12):3472-3478.
[17]Niel E W J V,Hahn-Hgerdal B.Nutrient requirements of lactococci in defined growth media[J]. Applied Microbiology&Biotechnology,1999,52(5):617-627.
[18]Zhou S,Fang Z,Yuan L,et al. Phenolics and antioxidant properties of bayberry(Myricarubra Sieb. et Zucc.)pomace[J].Food Chemistry,2009,112(2):394-399.
[19]李雪,罗永康,尤娟.草鱼鱼肉蛋白酶解物抗氧化性及功能特性研究[J].中国农业大学学报,2011,16(1):94-99.