酶解对虹鳟鱼骨凝胶质构及营养特性影响的研究
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摘要
水产品加工过程中会产生40%～50%的副产物,其中鱼骨废料约占15%,造成严重的资源浪费和环境污染。鱼骨营养丰富,可利用价值高,为了提高鱼骨的附加值,以虹鳟鱼骨为原料,开发营养型凝胶产品。以料液比、pH值、蒸煮温度等鱼骨酶解过程的关键因素为研究指标,优化酶解工艺,制备虹鳟鱼骨凝胶状酶解物的最佳处理工艺为:121℃、30 min、料液比1:2、pH=7.0。对酶解物的脂肪酸组成和游离氨基酸组成进行测定,发现虹鳟鱼骨酶解物中人体必需氨基酸含量高达73.28%,不饱和脂肪酸含量高达67.49%。最后碱性蛋白酶酶解3 h后的虹鳟鱼骨酶解物中添加1.0%黄原胶制成色泽可观、口感良好、营养丰富的新型凝胶产品。研究为鱼骨的再利用提供了指导方向和科学依据。
In the process of aquatic products processing, 40%～50% of the by-products are produced,which fishbone accounts for about 15%. Most of these by-products are discarded as waste, which caused a great waste of resources. Fish bones are rich in nutrients and of high utilization value. In this study, rainbow trout bone as a raw material, solid-liquid ratio, pH value, cooking temperature as research factors to optimize the enzymatic hydrolysis process. The best process for preparing rainbow trout bone hydrolysate was 121 ℃, 30 min, and solid-liquid ratio 1:2, pH=7.0. The content of essential amino acids and unsaturated fatty acids in rainbow trout bone hydrolysate was 73.28% and 67.49%, respectively.Finally, 1.0% xanthan gum was added to rainbow trout bone hydrolysate after 3 h of alkaline protease enzymatic hydrolysis to make a new kind of gelatin product with remarkable color, good taste and rich nutrition. This study provides direction and scientific basis for reusing fish bones.
In the process of aquatic products processing, 40%～50% of the by-products are produced,which fishbone accounts for about 15%. Most of these by-products are discarded as waste, which caused a great waste of resources. Fish bones are rich in nutrients and of high utilization value. In this study, rainbow trout bone as a raw material, solid-liquid ratio, pH value, cooking temperature as research factors to optimize the enzymatic hydrolysis process. The best process for preparing rainbow trout bone hydrolysate was 121 ℃, 30 min, and solid-liquid ratio 1:2, pH=7.0. The content of essential amino acids and unsaturated fatty acids in rainbow trout bone hydrolysate was 73.28% and 67.49%, respectively.Finally, 1.0% xanthan gum was added to rainbow trout bone hydrolysate after 3 h of alkaline protease enzymatic hydrolysis to make a new kind of gelatin product with remarkable color, good taste and rich nutrition. This study provides direction and scientific basis for reusing fish bones.
引文
[1]张显良.中国渔业统计年鉴[M].北京:中国农业出版社,2017.
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[7]刘汝萃,王彩华,肖晶,等.鱼油的提取、富集与应用研究进展[J].粮食与食品工业,2017,(05):5-8.
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[13]卜学芳,南庆贤.骨糊的营养及滑粒粒形分析研究[J].食品科学,1993,14(1):14-18.
[14]石红,郝淑贤,邓国艳,等.利用鱼类加工废弃鱼骨制备鱼骨粉的研究[J].食品科学,2008,29(9):295-298.
[15]ASPEVIK T,OTERHALS?,RONNING S B,et al.Valorization of proteins from co-and by-products from the fish and meat industry[J].Topics in Current Chemistry,2017,375(3):53.
[16]MAHMOUDREZA O,ABDOLMOHAMMAD A,ALIM,et al.The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon(Acipenser persicus)viscera[J].Food Chemistry,2009,115(1):238-242.
[17]王洪亮.虹鳟鱼使用养殖技术[M].北京:金盾出版社,2003.
[18]张娅,金凤,郭子璇,等.气相色谱-质谱联用鉴定基于水酶法制备的虹鳟鱼骨油组分[J].分析化学,2017,45(7).
[19]FENG J,DAI Z,ZHANG Y,et al.Alteration of Gene Expression Profile in Kidney of Spontaneously Hypertensive Rats Treated with Protein Hydrolysate of Blue Mussel(Mytilus edulis)by DNA Microarray Analysis[J].Plos One,2015,10(10).
[20]GB/T 22223-2008,食品中总脂肪、饱和脂肪(酸)、不饱和脂肪(酸)的测定[S].
[2]GILDBER A,ARNESEN J A,CARLEHO M.Utilisation of cod backbone by biochemical fractionation[J].Process Biochemistry,2002,38(4):475-480.
[3]TOPPE J,ALBREKTSEN S,HOPE B,et al.Chemical composition,mineral content and amino acid and lipid profiles in bones from various fish species[J].Comp Biochem Physiol B Biochem Mol Biol,2007,146(3):395-401.
[4]朱志伟,曾庆孝.鱼骨利用的研究现状[J].食品研究与开发,2007,28(09):182-185.
[5]MARTINEZ V,JESUS P M,MARINA S,et al.The content and nutritional significance of minerals on fish flesh in the presence and absence of bone[J].Food Chemistry,2000,71(15):503-509.
[6]贾建萍,周彦钢,林赛君,等.金枪鱼骨营养成分分析[J].食品工业科技,2013,(10):334-337.
[7]刘汝萃,王彩华,肖晶,等.鱼油的提取、富集与应用研究进展[J].粮食与食品工业,2017,(05):5-8.
[8]王萍,张银波,江木兰.多不饱和脂肪酸的研究进展[J].中国油脂,2008,33(12):42-46.
[9]黄明发,吴桂苹,焦必宁.二十碳五烯酸和二十二碳六烯酸的生理功能[J].食品与药品,2007,9(2):69-71.
[10]曹万新,孟橘,田玉霞.DHA的生理功能及应用研究进展[J].中国油脂,2011,36(3):1-4.
[11]倪根珊.药物临床应用撷萃[M].北京:八一出版社,1994.
[12]姜素英,过世东,刘海英.罗非鱼骨休闲食品生产工艺的探讨[J].食品工业科技,2012,(1):252-255.
[13]卜学芳,南庆贤.骨糊的营养及滑粒粒形分析研究[J].食品科学,1993,14(1):14-18.
[14]石红,郝淑贤,邓国艳,等.利用鱼类加工废弃鱼骨制备鱼骨粉的研究[J].食品科学,2008,29(9):295-298.
[15]ASPEVIK T,OTERHALS?,RONNING S B,et al.Valorization of proteins from co-and by-products from the fish and meat industry[J].Topics in Current Chemistry,2017,375(3):53.
[16]MAHMOUDREZA O,ABDOLMOHAMMAD A,ALIM,et al.The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon(Acipenser persicus)viscera[J].Food Chemistry,2009,115(1):238-242.
[17]王洪亮.虹鳟鱼使用养殖技术[M].北京:金盾出版社,2003.
[18]张娅,金凤,郭子璇,等.气相色谱-质谱联用鉴定基于水酶法制备的虹鳟鱼骨油组分[J].分析化学,2017,45(7).
[19]FENG J,DAI Z,ZHANG Y,et al.Alteration of Gene Expression Profile in Kidney of Spontaneously Hypertensive Rats Treated with Protein Hydrolysate of Blue Mussel(Mytilus edulis)by DNA Microarray Analysis[J].Plos One,2015,10(10).
[20]GB/T 22223-2008,食品中总脂肪、饱和脂肪(酸)、不饱和脂肪(酸)的测定[S].