鳕鱼骨蛋白制备及其酶解物特性研究
详细信息 查看官网全文
- 英文论文题名：Preparation of the cod bone proteins and the properties of the protein hydrolysates
- 论文作者：谭晓怡 ; 张娅 ; 涂茂林 ; 冯立婷 ; 宋微 ; 杜明
- 英文论文作者：Tan Xiaoyi ; Zhang Ya ; Tu Maolin ; Feng Liting ; Song Wei ; Du Ming ; Department of Food Science and Engineering ; Harbin Institute of Technology ; College of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood
- 年：2016
- 作者机构：哈尔滨工业大学食品科学与工程系;大连工业大学食品学院;国家海洋食品工程技术研究中心;
- 论文关键词：鳕鱼骨 ; 蛋白 ; 提取工艺 ; 酶解 ; 活性肽
- 英文论文关键词：cod bone ; protein ; extraction process ; enzymatic hydrolysis ; bioactive peptides
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.9;TS201.21
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：106k
- 原文格式：O
- 会议级别：全国
摘要
鱼骨中蛋白质含量丰富,生物学效价高,若在食品中添加鱼骨蛋白或其多肽,则将大大提高食品的营养价值。本研究以鳕鱼骨为研究对象,考察了提取温度、提取时间、pH值、料液比对鳕鱼骨蛋白提取的影响;并考察了风味蛋白酶和胰蛋白酶对鳕鱼骨蛋白水解度、氮回收率、多肽分子量的影响。结果表明:鳕鱼骨蛋白在提取温度121℃,提取时间90min,pH7,料液比1:3时提取效果最佳,提取率达60%;选择风味蛋白酶和胰蛋白酶对鳕鱼骨蛋白进行酶解,水解3h后,风味蛋白酶水解度为36.3%,氮回收率为86%;胰蛋白酶水解度为10.7%,氮回收率65%;采用MALDI-TOF-MS对水解产物进行分析表明,风味蛋白酶水解产物中多肽的分子量主要集中在400-1000Da,而胰蛋白酶水解产物中多肽的分子量主要集中在600-2900Da。本研究开发了一种鳕鱼骨蛋白的提取方法,并通过生物酶解技术,得到分子量较小的生物活性肽。该研究为鳕鱼骨综合利用提供了一定的理论依据。
Proteinsare rich in fish bone and a higher biological titer,the nutritional value of the food will be greatly improved if proteins or peptides in fish bone were added into food.In the present study,effects of the extraction temperature,time,pH and the ratio of material to liquid on the extraction efficiency,the degree of hydrolysis(DH),nitrogen recovery(NR),molecular weight(Mr) of peptides and amino acid ofliydrolysis by flavourzyme and trypsin were investigated using the cod bone as the raw material.Results showed that a best extraction rate of 60%under extraction temperature 1211,90 min,pH7,the ratio of material to liquid 1;3.Moreover,the cod bone proteins hydrolyzed3 hbyflavourzyme and trypsin,the DH of hydrolysis by flavourzymeis 36.3%and that by trypsin is 10.7%;NR by flavourzyme was86%,which is far higher than that of 65%by trypsin;After 3h of hydrolysis,the Mr ofpeptides in hydrolysates by flavourzyme mainly ranged in 400 ~ lOOODa compared with 600 ~2900Da by trypsin,which is measured by MALDI-TOF-MS.These results indicated that cod proteins could be extracted by proper extraction method.Bioactive peptides with low molecular weight can be produced by enzymolysis technology.This study provided a theoretical basis to comprehensive utilization offishbone in food industry.
Proteinsare rich in fish bone and a higher biological titer,the nutritional value of the food will be greatly improved if proteins or peptides in fish bone were added into food.In the present study,effects of the extraction temperature,time,pH and the ratio of material to liquid on the extraction efficiency,the degree of hydrolysis(DH),nitrogen recovery(NR),molecular weight(Mr) of peptides and amino acid ofliydrolysis by flavourzyme and trypsin were investigated using the cod bone as the raw material.Results showed that a best extraction rate of 60%under extraction temperature 1211,90 min,pH7,the ratio of material to liquid 1;3.Moreover,the cod bone proteins hydrolyzed3 hbyflavourzyme and trypsin,the DH of hydrolysis by flavourzymeis 36.3%and that by trypsin is 10.7%;NR by flavourzyme was86%,which is far higher than that of 65%by trypsin;After 3h of hydrolysis,the Mr ofpeptides in hydrolysates by flavourzyme mainly ranged in 400 ~ lOOODa compared with 600 ~2900Da by trypsin,which is measured by MALDI-TOF-MS.These results indicated that cod proteins could be extracted by proper extraction method.Bioactive peptides with low molecular weight can be produced by enzymolysis technology.This study provided a theoretical basis to comprehensive utilization offishbone in food industry.
引文