南极磷虾酶解液特性分析
|
摘要
本文利用复合蛋白酶、碱性蛋白酶、风味蛋白酶及木瓜蛋白酶对南极磷虾蛋白进行水解,对所得4种南极磷虾酶解液(krill protein enzyme-hydrolysate,KPEH,分别标记为PKPEH、AKPEH、FKPEH、MKPEH)特性进行比较分析。4种KPEH中均鉴定出18种常见游离氨基酸(free amino acid,FAA),Leu、Arg、Val、Ala和Glu是优势氨基酸种类,疏水性氨基酸含量丰富。KPEH中18种常见FAA总含量(∑TFAA)为21.77～24.94 mg/mL,其中必需氨基酸(essential amino acid,EAA) 8种,EAA含量(∑EAA)在∑TFAA的百分比(∑EAA/∑TFAA)为48.39%～49.74%,高于WHO/FAO标准(35.3%);支芳比(F值)为2.03～3.49。AKPEH中∑TFAA、∑EAA、∑EAA/∑TFAA均最高,其F值为3.28,营养价值最高,而MKPEH营养价值相对最低。4种KPEH中,鲜甜味氨基酸组分含量丰富,Glu对KPEH鲜味的贡献大于Asp,Ala和Gly对KPEH的甜味贡献高,而Arg、His对KPEH海鲜风味贡献较大。KPEH中肽的相对分子质量呈不连续分布,AKPEH中8肽以下的寡肽占比高于其余3种酶解液。以上结果表明,碱性蛋白酶对南极磷虾蛋白的酶解效率最高,AKPEH营养及风味最佳,生物学功能性高于其余3种酶解液,AKPEH可进一步开发为海鲜基料和寡肽的功能食品原料。
In order to compare characteristics of Antarctic krill protein enzyme-hydrolysates (KPEH),four AKPEH prepared by the meats of Antarctic krill were hydrolyzed by papain,protamex,alacalase 2.4 L,flavourzyme 500 MG,marked as PKPEH,AKPEH,FKPEH,MKPEH,respectively.Eighteen common free amino acids (FAA) were identified in four KPEHs by automatic analyzer.Leu,Arg,Val,Ala and Glu were the dominant amino acid species and hydrophobic amino acids were the main amino acid types.The total content of eighteen FAA (∑TFAA) was between 21.77～24.94 mg/mL,of which there were eight kinds of essential amino acids (EAA),and the percentage of the total content of eight EAA (∑ EAA) in ∑ TFAA was 48.39% ～49.74%,which was higher than the EAA recommend adults and school-age enfant patterns by FAO/WHO (35.3%).And the value of fischer ratio was 2.03～3.49.AKPEH had the highest values of ∑TFAA,∑EAA,∑EAA/∑TFAA,whose Fischer ratio value was 3.28.The results of the amino acid taste activity value (TAV) in KPEHs showed that the content of umami and sweet amino acid components was abundant.Glu's contribution to the umami of the KPEHs was greater than that of Asp.Ala and Gly had contribution to sweetness,and Arg,His had contribution to seafood flavor.Mr distribution of KPEHs weren't continuous,of which the oligopeptides below 8 peptides in AKPEH was higher than the other three KPEHs.All the above results suggested that Alacalase 2.4 L had the highest enzymatic hydrolysis efficiency to Antarctic krill protein. The nutritional value,flavor and the biological function of AKPEH was the best.And AKPEH could be further developed as a seafood base or a functional food raw material for low molecular peptide.
In order to compare characteristics of Antarctic krill protein enzyme-hydrolysates (KPEH),four AKPEH prepared by the meats of Antarctic krill were hydrolyzed by papain,protamex,alacalase 2.4 L,flavourzyme 500 MG,marked as PKPEH,AKPEH,FKPEH,MKPEH,respectively.Eighteen common free amino acids (FAA) were identified in four KPEHs by automatic analyzer.Leu,Arg,Val,Ala and Glu were the dominant amino acid species and hydrophobic amino acids were the main amino acid types.The total content of eighteen FAA (∑TFAA) was between 21.77～24.94 mg/mL,of which there were eight kinds of essential amino acids (EAA),and the percentage of the total content of eight EAA (∑ EAA) in ∑ TFAA was 48.39% ～49.74%,which was higher than the EAA recommend adults and school-age enfant patterns by FAO/WHO (35.3%).And the value of fischer ratio was 2.03～3.49.AKPEH had the highest values of ∑TFAA,∑EAA,∑EAA/∑TFAA,whose Fischer ratio value was 3.28.The results of the amino acid taste activity value (TAV) in KPEHs showed that the content of umami and sweet amino acid components was abundant.Glu's contribution to the umami of the KPEHs was greater than that of Asp.Ala and Gly had contribution to sweetness,and Arg,His had contribution to seafood flavor.Mr distribution of KPEHs weren't continuous,of which the oligopeptides below 8 peptides in AKPEH was higher than the other three KPEHs.All the above results suggested that Alacalase 2.4 L had the highest enzymatic hydrolysis efficiency to Antarctic krill protein. The nutritional value,flavor and the biological function of AKPEH was the best.And AKPEH could be further developed as a seafood base or a functional food raw material for low molecular peptide.
引文
[1]陈雪忠,徐兆礼,黄洪亮.南极磷虾资源利用现状与中国的开发策略分析[J].中国水产科学,2009,16(3):451-458.
[2]孙雷,周德庆,盛晓风.南极磷虾营养评价与安全性研究[J].海洋水产研究,2008,29(2):57-64.
[3]Yoshitomi B,Aoki M,Oshima S,et al.Evaluation of krill(Euphausia superba)meal as a partial replacement for fish meal in rainbow trout(Oncorhynchus mykiss)diets[J].Aquaculture,2006,261(1):440-446.
[4]Yoshitomi B,Aoki M,Oshima S.Effect of total replacement of dietary fish meal by low fluoride krill(Euphausia superba)meal on growth performance of rainbow trout(Oncorhynchus mykiss)in fresh water[J].Aquaculture,2007,266(1-4):219-225.
[5]Gigliotti J C,Jaczynski J,Tou J C.Determination of the nutritional value,protein quality and safety of krill protein concentrate isolated using an isoelectric solubilization/precipitation technique[J].Food Chemistry,2008,111:209-214.
[6]孙松,严小军.南极大南极磷虾的生物活性物质及其用途研究进展[J].极地研究,2001,13(3):213-216.
[7]李明杰,姜国良,赫佳明.南极磷虾肽制备工艺优化及抗氧化测定[J].食品工业科技,2012,33(3):279-282,301.
[8]任艳.南极磷虾蛋白加工利用的初步研究[D].青岛:中国海洋大学,2009:56-57.
[9]GB/T5009.5-2003,食品中蛋白质的测定[S].北京:中国标准出版社,2003.
[10]GB/T5009.39-2003,酱油卫生标准的分析方法[S].北京:中国标准出版社,2003.
[11]刘佳,王桂瑛,程志斌,等.云南白牛肝菌酶解工艺优化[J].食品工业科技,2016,37(21):222-227.
[12]荣婧,蒋爱民,郭善广,等.罗非鱼内脏蛋白酶特性及内脏蛋白自溶工艺研究[J].现代食品科技,2012,28(6):651-654,650.
[13]黄艳青,陆建学,黄洪亮,等.南极磷虾木瓜蛋白酶酶解产物的营养学评价[J].海洋渔业,2012,34(3):324-330.
[14]GB/T5009.124-2003,食品中氨基酸的测定[S].北京:中国标准出版社,2003.
[15]刘云,宫向红,徐英江,等.烟台近海3种贝类中呈味核苷酸和氨基酸的测定及比较分析[J].中国水产科学,2014,21(2):351-360.
[16]杨文鸽,张芝芬,薛长湖,等.蚌肉酶解蛋白的肽相对分子质量分布及其营养评价[J].中国食品学报,2005,5(3):97-101.
[17]Liaset B,Lied E,Espe M.Enzymatic hydrolysis of byproducts from the fish-filleting industry:Chemica characterization and nutritional evaluation[J].Journal of the Science of Food and Agriculture,2000,80:581-589.
[18]沈雨佳,陆利霞,林丽军,等.酶解鲫鱼肉制取呈味氨基酸研究[J].中国调味品,2015,40(1):27-31,44.
[19]Su G,Ren J,Yang B,et al.Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases[J].Food Chemistry,2011,126:1306-1311.
[20]姜绍通,常佳驹,林琳,等.白鲢鱼骨汤酶解工艺的研究及风味分析[J].食品工业科技,2014,35(9):95-99.
[21]李莹,周剑忠,曾晓雄,等.缢蛏酶解物氨基酸分析及美拉德反应制备风味调味料[J].江苏农业科学,2011,39(3):367-369.
[22]朱碧英,毋瑾超,胡锡钢.酶解鳀鱼可溶性肽分子组成结构及营养评价[J].中国海洋药物,2001,4:32-36.
[23]游丽君.泥鳅蛋白抗氧化肽的分离纯化及抗疲劳、抗癌功效研究[D].广州:华南理工大学,2010.
[24]Hufhes M,Kerry J,Arendt E,et al.Characterization o proteolysis during the ripening of semi-dry fermented sausages[J].Meat Science,2002,62(2):205-216.
[25]耿翠竹,季鑫,王海滨,等.宣恩火腿加工过程中理化指标变化的分析[J].肉类研究,2017,31(2):11-16.
[26]樊玲芳,孙培森,刘海英,等.斑点叉尾回鱼头水解物的风味成分分析[J].食品工业科技,2012,33(2):140-144.
[27]邵懿,薛长湖,李兆杰,等.超高压对鯷鱼蛋白水解的影响[J].食品与发酵工业,2007,33(6):41-44.
[28]周敏华,章超桦,曾少葵,等.酶解牡蛎肉制备高F值寡肽的研究[J].现代食品科技,2009,25(7):751-755.
[29]Schlichtherle-cerny H,AmadòR.Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten[J].Journal of Agricultural and Food Chemistry,2002,50(6):1515-1522.
[30]陈怡颖,丁奇,赵静,等.鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析[J].食品科学,2015,36(16):107-111.
[31]Chen D W,Zhang M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[32]Fuke S,Ueda Y.Interactions between umami and other flavor characteristics[J].Trends in Food Science&Technology,1996,7(12):407-411.
[33]冯涛,田怀香,陈福玉.食品风味化学[M].北京:中国质检出版社,2013:7-9.
[34]陈敏.氨基酸的风味与功能[M].北京:中国林业出版社,2008:134-136.
[35]Wu H C,Shiau C Y.Proximate composition,free amino acids and peptides contents in commercial chicken and other meat essences[J].Journal of Food and Drug Analysis,2002,10(3):170-177.
[36]王曜,陈舜胜.野生与养殖克氏原螯虾肉游离氨基酸的组成及比较研究[J].食品科学,2014,35(1):269-273.
[37]张玲,罗嘉滨,海金萍,等.海蜇皮酶解液美拉德反应产物的风味鉴定与分析[J].食品科学,2012,33(20):257-261.
[38]Okuma E,Fujita E,Amano E,et al.Distribution of free D-amino acids in tissues of crustaceans[J].Fisheries Science,1995,61(1):157-160.
[39]陈美花,吉宏武,励建荣,等.马氏珠母贝酶法抽提物美拉德反应产物呈味成分分析[J].中国调味品,2010,35(9):42-47.
[40]陈德慰,苏键,刘小玲,等.广西北部湾3种贝类中主要呈味物质的测定及呈味作用评价[J].食品科学,2012,33(10):165-172.
[41]汪家春,陈雅琳,杨睿倩.冬虫夏草口服液游离氨基酸和微量元素的分析比较[J].生物技术通讯,2013,24(3):393-397.
[42]翁世兵,孙恢礼.海产鲜味物质及海产品特征滋味的研究进展[J].中国调味品,2007(11):21-27.
[43]Kubota S,Itoh K,Niizeki N,et al.Organic taste active components in the hot-water extract of yellow tail muscle[J].Food Science and Technology Research,2002,8(1):45-49.
[44]丁耐克.食品风味化学[M].北京:中国轻工业出版社,2002:89-95.
[2]孙雷,周德庆,盛晓风.南极磷虾营养评价与安全性研究[J].海洋水产研究,2008,29(2):57-64.
[3]Yoshitomi B,Aoki M,Oshima S,et al.Evaluation of krill(Euphausia superba)meal as a partial replacement for fish meal in rainbow trout(Oncorhynchus mykiss)diets[J].Aquaculture,2006,261(1):440-446.
[4]Yoshitomi B,Aoki M,Oshima S.Effect of total replacement of dietary fish meal by low fluoride krill(Euphausia superba)meal on growth performance of rainbow trout(Oncorhynchus mykiss)in fresh water[J].Aquaculture,2007,266(1-4):219-225.
[5]Gigliotti J C,Jaczynski J,Tou J C.Determination of the nutritional value,protein quality and safety of krill protein concentrate isolated using an isoelectric solubilization/precipitation technique[J].Food Chemistry,2008,111:209-214.
[6]孙松,严小军.南极大南极磷虾的生物活性物质及其用途研究进展[J].极地研究,2001,13(3):213-216.
[7]李明杰,姜国良,赫佳明.南极磷虾肽制备工艺优化及抗氧化测定[J].食品工业科技,2012,33(3):279-282,301.
[8]任艳.南极磷虾蛋白加工利用的初步研究[D].青岛:中国海洋大学,2009:56-57.
[9]GB/T5009.5-2003,食品中蛋白质的测定[S].北京:中国标准出版社,2003.
[10]GB/T5009.39-2003,酱油卫生标准的分析方法[S].北京:中国标准出版社,2003.
[11]刘佳,王桂瑛,程志斌,等.云南白牛肝菌酶解工艺优化[J].食品工业科技,2016,37(21):222-227.
[12]荣婧,蒋爱民,郭善广,等.罗非鱼内脏蛋白酶特性及内脏蛋白自溶工艺研究[J].现代食品科技,2012,28(6):651-654,650.
[13]黄艳青,陆建学,黄洪亮,等.南极磷虾木瓜蛋白酶酶解产物的营养学评价[J].海洋渔业,2012,34(3):324-330.
[14]GB/T5009.124-2003,食品中氨基酸的测定[S].北京:中国标准出版社,2003.
[15]刘云,宫向红,徐英江,等.烟台近海3种贝类中呈味核苷酸和氨基酸的测定及比较分析[J].中国水产科学,2014,21(2):351-360.
[16]杨文鸽,张芝芬,薛长湖,等.蚌肉酶解蛋白的肽相对分子质量分布及其营养评价[J].中国食品学报,2005,5(3):97-101.
[17]Liaset B,Lied E,Espe M.Enzymatic hydrolysis of byproducts from the fish-filleting industry:Chemica characterization and nutritional evaluation[J].Journal of the Science of Food and Agriculture,2000,80:581-589.
[18]沈雨佳,陆利霞,林丽军,等.酶解鲫鱼肉制取呈味氨基酸研究[J].中国调味品,2015,40(1):27-31,44.
[19]Su G,Ren J,Yang B,et al.Comparison of hydrolysis characteristics on defatted peanut meal proteins between a protease extract from Aspergillus oryzae and commercial proteases[J].Food Chemistry,2011,126:1306-1311.
[20]姜绍通,常佳驹,林琳,等.白鲢鱼骨汤酶解工艺的研究及风味分析[J].食品工业科技,2014,35(9):95-99.
[21]李莹,周剑忠,曾晓雄,等.缢蛏酶解物氨基酸分析及美拉德反应制备风味调味料[J].江苏农业科学,2011,39(3):367-369.
[22]朱碧英,毋瑾超,胡锡钢.酶解鳀鱼可溶性肽分子组成结构及营养评价[J].中国海洋药物,2001,4:32-36.
[23]游丽君.泥鳅蛋白抗氧化肽的分离纯化及抗疲劳、抗癌功效研究[D].广州:华南理工大学,2010.
[24]Hufhes M,Kerry J,Arendt E,et al.Characterization o proteolysis during the ripening of semi-dry fermented sausages[J].Meat Science,2002,62(2):205-216.
[25]耿翠竹,季鑫,王海滨,等.宣恩火腿加工过程中理化指标变化的分析[J].肉类研究,2017,31(2):11-16.
[26]樊玲芳,孙培森,刘海英,等.斑点叉尾回鱼头水解物的风味成分分析[J].食品工业科技,2012,33(2):140-144.
[27]邵懿,薛长湖,李兆杰,等.超高压对鯷鱼蛋白水解的影响[J].食品与发酵工业,2007,33(6):41-44.
[28]周敏华,章超桦,曾少葵,等.酶解牡蛎肉制备高F值寡肽的研究[J].现代食品科技,2009,25(7):751-755.
[29]Schlichtherle-cerny H,AmadòR.Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten[J].Journal of Agricultural and Food Chemistry,2002,50(6):1515-1522.
[30]陈怡颖,丁奇,赵静,等.鸡汤及鸡肉酶解液中游离氨基酸及呈味特性的对比分析[J].食品科学,2015,36(16):107-111.
[31]Chen D W,Zhang M.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[32]Fuke S,Ueda Y.Interactions between umami and other flavor characteristics[J].Trends in Food Science&Technology,1996,7(12):407-411.
[33]冯涛,田怀香,陈福玉.食品风味化学[M].北京:中国质检出版社,2013:7-9.
[34]陈敏.氨基酸的风味与功能[M].北京:中国林业出版社,2008:134-136.
[35]Wu H C,Shiau C Y.Proximate composition,free amino acids and peptides contents in commercial chicken and other meat essences[J].Journal of Food and Drug Analysis,2002,10(3):170-177.
[36]王曜,陈舜胜.野生与养殖克氏原螯虾肉游离氨基酸的组成及比较研究[J].食品科学,2014,35(1):269-273.
[37]张玲,罗嘉滨,海金萍,等.海蜇皮酶解液美拉德反应产物的风味鉴定与分析[J].食品科学,2012,33(20):257-261.
[38]Okuma E,Fujita E,Amano E,et al.Distribution of free D-amino acids in tissues of crustaceans[J].Fisheries Science,1995,61(1):157-160.
[39]陈美花,吉宏武,励建荣,等.马氏珠母贝酶法抽提物美拉德反应产物呈味成分分析[J].中国调味品,2010,35(9):42-47.
[40]陈德慰,苏键,刘小玲,等.广西北部湾3种贝类中主要呈味物质的测定及呈味作用评价[J].食品科学,2012,33(10):165-172.
[41]汪家春,陈雅琳,杨睿倩.冬虫夏草口服液游离氨基酸和微量元素的分析比较[J].生物技术通讯,2013,24(3):393-397.
[42]翁世兵,孙恢礼.海产鲜味物质及海产品特征滋味的研究进展[J].中国调味品,2007(11):21-27.
[43]Kubota S,Itoh K,Niizeki N,et al.Organic taste active components in the hot-water extract of yellow tail muscle[J].Food Science and Technology Research,2002,8(1):45-49.
[44]丁耐克.食品风味化学[M].北京:中国轻工业出版社,2002:89-95.