畜禽副产物蛋白质及其水解物的美拉德反应在食品加工中的应用
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摘要
畜禽副产物产量大,蛋白质等营养物质含量高,但利用率低,应用范围有限,造成资源的浪费。我国畜禽加工副产物附加值较低,如果能够提高畜禽副产物的利用率,不但可充分利用现有资源,还可减少环境污染。本文以阐述畜禽副产物蛋白质的研究情况为主,围绕副产物蛋白质的水解、产物的生物活性以及其进行美拉德反应后产物在食品加工工业的应用概况进行综述,为提高畜禽副产物蛋白的利用率,拓宽其应用范围,加强畜禽副产物蛋白质及水解物的深加工利用、新产品开发提供理论依据。
Livestock by-products have a large yield and high content of nutrients such as protein, however, the utilization rate is low and the application scope is limited, resulting in waste of resources. China's livestock and poultry processing by-products have low added value. If the utilization rate of livestock and poultry by-products can be improved, not only the existing resources can be fully utilized, but also environmental pollution can be reduced. This paper mainly discussed the research status on the protein of livestock and poultry by-products, reviewed the hydrolysis of the by-product protein, the biological activity of the product and the application of the product after the Maillard reaction in the food processing industry, in order to provide theoretical basis for improving the utilization rate of protein by products of livestock and poultry, broadening its application range, and strengthening the deep processing and utilization of protein and hydrolysates by products of livestock and poultry and the development of new products.
Livestock by-products have a large yield and high content of nutrients such as protein, however, the utilization rate is low and the application scope is limited, resulting in waste of resources. China's livestock and poultry processing by-products have low added value. If the utilization rate of livestock and poultry by-products can be improved, not only the existing resources can be fully utilized, but also environmental pollution can be reduced. This paper mainly discussed the research status on the protein of livestock and poultry by-products, reviewed the hydrolysis of the by-product protein, the biological activity of the product and the application of the product after the Maillard reaction in the food processing industry, in order to provide theoretical basis for improving the utilization rate of protein by products of livestock and poultry, broadening its application range, and strengthening the deep processing and utilization of protein and hydrolysates by products of livestock and poultry and the development of new products.
引文
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[2]熊国远,陈晓,徐幸莲,等.鸡肝的生产与加工利用研究[J].食品工业科技,2017,38(22):310-314.Xiong GY,Chen X,Xu XL,et al.Research progress on production and processing of chicken liver[J].Sci Technol Food Ind,2017,38(22):310-314.
[3]李婉君.畜禽骨副产物高值化加工关键技术与装备--中国农业科学院农产品加工所张春晖研究员专访[J].肉类研究,2018,32(4):12-18.Li WJ.Key technologies and equipment for high value processing of by-products from livestock and poultry--interview with zhang chunhui,institute of agricultural products processing,Chinese academy of agricultural sciences[J].Meat Res,2018,32(4):12-18.
[4]Wang Y,Jiang YQ,Yin YG,et al.Identification and Inhibitory mechanism of angiotensin I-converting enzyme inhibitory peptides derived from bovine hemoglobin[J].Protein J,2017,36(3):166-173.
[5]Pakdeesuwan A,Araki T,Daduang S,et al.In vivo wound healing activity of crocodile(crocodylus siamensis)hemoglobin and evaluation of antibacterial and antioxidant properties of hemoglobin and hemoglobin hydrolysate[J].J Microbiol Biotechnol,2016,27(1):452.
[6]Chang CY,Wu KC,Chiang SH.Antioxidant properties and protein compositions of porcine haemoglobin hydrolysates[J].Food Chem,2007,100(4):1537-1543.
[7]Hu FJ,Wu QX,Song S,et al.Antimicrobial activity and safety evaluation of peptides isolated from the hemoglobin of chickens[J].BMC Microbiol,2016,16(1):287.
[8]Low A,Lay M,Verbeek J,et al.Decoloring hemoglobin as a feedstock for second-generation bioplastics[J].Prep Biochem Biotechnol,2012,42(1):29-43.
[9]张顺亮,成晓瑜.牛骨胶原蛋白抗菌肽的制备及其抑菌活性[J].肉类研究,2012,(10):5-8.Zhang SL,Cheng XY.Preparation and activity of antimicrobial peptides from bovine bone collagen[J].Meat Res,2012,(10):5-8.
[10]韩科研,黄琳超,刘冬梅,等.鸭骨汤酶解液的美拉德反应条件优化[J].食品科学,2018,39(4):261-267.Han KY,Huang LC,Liu DM,et al.Optimization of maillard reaction conditions for enzymatic hydrolysate of duck bone protein[J].Food Sci,2018,39(4):261-267.
[11]Abu-Saiem FM,Abou-Arab EA.Chemical Properties,microbiological quality and sensoryevaluation of chicken and duck liver paste(foie gras)[J].Grasas Yaceit,2010,61(2):126-135.
[12]王立,卞欢,吴海虹,等.超声辅助酶解鹅肝蛋白的动力学和热力学及酶解物抗氧化性能[J].江苏农业学报,2017,6:1395-1401.Wang L,Bian H,Wu HH,et al.Enzymolysis kinetics and thermodynamics of goose liver protein with ultrasonic-assisted processing[J].Jiangsu JAgric Sci,2017,6:1395-1401.
[13]Nacim Z,Nahed F,Wafa-Ben AD,et al.Turkey liver:Physicochemical characteristics and functional properties of protein fractions[J].Food Bioprod Process,2011,89(2):142-148.
[14]Bernardini RD,Rai DK,Bolton D,et al.Isolation,purification and characterization of antioxidant peptidic fractions from a bovine liver sarcoplasmic protein thermolysin hydrolyzate[J].Peptides,2011,32(2):388-400.
[15]Zou Y,Ding YY,Feng WW,et al.Enzymolysis kinetics,thermodynamics and model of porcine cerebral protein with single-frequency countercurrent and pulsed ultrasound-assisted processing[J].Ultrason Sonochem,2016,28:294-301.
[16]王立,邹烨,张新笑,等.高稳定性鸭肝多肽饮品的配方优化及其抗氧化性能研究[J].食品科学,2018,18(39):255-261.Wang L,Zou Y,Zhang XX,et al.Formulation optimization of duck liver peptide beverage with high stability and evaluation of its antioxidant activity[J].Food Sci,2018,18(39):255-261.
[17]王立,卞欢,吴海虹,等.超声辅助酶解鹅肝蛋白的动力学和热力学及酶解物抗氧化性能[J].江苏农业学报,2017,(6):1395-1401.Wang L,Bian H,Wu HH,et al.Enzymolysis kinetics and thermodynamics of goose liver protein with ultrasonic-assisted processing and antioxidant activity of its hydrolysates[J].Jiangsu J Agric Sci,2017,(6):1395-1401.
[18]谷瑞增,刘艳,林峰,等.蛋白水解物在动物细胞培养中的应用研究进展[J].生物技术通报,2012,(9):21-27.Gu RZ,Liu Y,Lin F,et al.Application and research progress of protein hydrolysates in animal cell culture[J].Biotechnol Bull,2012,(9):21-27.
[19]Pasupuleti VK,Holmes C,Demain AL.Applications of protein hydrolysates in biotechnology[Z].2008.
[20]Dai ZL,Wu ZL,Jia SC,et al.Analysis of amino acid composition in proteins of animal tissues and foods as pre-column o-phthaldialdehyde derivatives by HPLC with fluorescence detection[J].J Chromatogr B,2014,964:116-127.
[21]李祥,李运涛,魏尚洲.酸水解蛋白质调味液安全生产工艺研究[J].中国酿造,2004,(3):11-15.Li X,Li YT,Wei SZ.Study on production technology of acid-hydrolysis amino acid seasoning[J].China Brew,2004,(3):11-15.
[22]Nagodawithana TW,Nelles L,Trivedi NB.Protein hydrolysates as hypoallergenic,flavors and palatants for companion animals[Z].
[23]唐婧苗,刘章武,吴绍武,等.水解动物蛋白)HAP)的制备及其在食品中的应用[J].武汉轻工大学学报,2009,(2):26-28.Tang JM,Liu ZW,Wu SW,et al.Preparation of hydrolysis animal protein and the application in food[J].J Wuhan Polytech Univ,2009,(2):26-28.
[24]Lunow D,Kaiser S.Selective release of ACE-inhibiting tryptophancontaining dipeptides;from food proteins by enzymatic hydrolysis[J].Eur Food Res Technol,2013,237(1):27-37.
[25]Xiang DS.Enzymatic hydrolysis of soy proteins and the hydrolysates utilisation[J].Int J Food Sci Technol,2011,46(12):2447-2459.
[26]王迪,代蕾,高彦祥.蛋白质酶法改性研究进展[J].食品科学,2018,3(1):26-28.Wang D,Dai L,Gao YX.Progress in enzymatic modification of proteins[J].Food Sci,2018,3(1):26-28.
[27]Baek HH,Cadwallader KR.Enzymatic hydrolysis of crayfish processing by products[J].J Food Sci,2010,60(5):929-935.
[28]邱燕翔,陆志鸿,许守庆,等,蛋白酶解工艺及水解产物成分研究鸡肉[J].食品科技,2017,42(3):284-287.Qiu YX,Lu ZH,Xu SQ,et al.Optimum technical conditions of chicken hydrolysis and composition of hydrolysate[J].Food Sci Technol,2017,42(3):284-287.
[29]Smid EJ,Lacroix C.Microbe-microbe interactions in mixed culture food fermentations[J].Curr Opin Biotech,2013,24(2):148-154.
[30]侯永清,武振龙,王根虎,等.蛋白质水解物在动物营养中的作用[J].中国饲料,2018,3:82-90.Hou YQ,Wu ZL,Wang GH,et al.Function of protein hydrolysates in animal nutrition[J].China Feed,2018,3:82-90.
[31]Malgorzata T,Joost VN,Huub S.Food processing:The influence of the Maillard reaction on immunogenicity and allergenicity of food proteins[J].Nutrients,2017,9(8):835.
[32]Cerny C,Renée G,Formation of cysteine-S-conjugates in the Maillard reaction of cysteine and xylose[J].Food chem,2013,141(2):1078-1086.
[33]Ajandouz EH,Desseaux V,Tazi S,et al.Effects of temperature and pH on the kinetics of caramelisation,protein cross-linking and Maillard reactions in aqueous model systems[J].Food Chem,2008,107(3):1244-1252.
[34]Laura JC,Villamiel M,Pedro J,et al.Effect of the dry-heating conditions on the glycosylation ofβ-lactoglobulin with dextran through the Maillard reaction[J].Food Hydrocoll,2005,19(5):831-837.
[35]Lin JT,Liu SC,Hu CC,et al.Effects of roasting temperature and duration on fatty acid composition,phenolic composition,Maillard reaction degree and antioxidant attribute of almond(Prunus dulcis)kernel[J].Food Chem,2016,190:520-528.
[36]杜玲玲,刘璐,李晓东,等.美拉德反应对乳清分离蛋白及其水解物抗氧化性的影响[J].食品科学,2017,38(1):171-176.Du LL,Liu L,Li XD,et al.Effect of Maillard reaction on antioxidant activity of whey protein isolate and its hydrolysate[J].Food Sci,2017,38(1):171-176
[37]Hou YQ,Wu ZL,Dai ZL,et al.Protein hydrolysates in animal nutrition:Industrial production,bioactive peptides,and functional significance[J].JAnim Sci Biotechnol,2017,8:24.
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