摘要
鱼皮是水产品加工的主要副产物,因利用率较低而备受关注。为更好地了解不同鱼皮肽的抗氧化活性及结构特性,采用碱性蛋白酶分别水解三文鱼皮、鲟鱼皮和鳙鱼皮。通过水解度(DH)、三氯乙酸氮溶指数(TCA-NSI)和分子质量评估鱼皮肽的水解程度,根据1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率、·OH自由基清除率、Fe2+螯合活性和还原力检测鱼皮肽的抗氧化活性,并比较3种鱼皮肽的结构特性。结果表明:鲟鱼皮肽的DH(22.34%)和多肽含量(48.65%)最高,分子质量最低,其水解效果最好。3种鱼皮肽的抗氧化活性呈浓度依赖性,其中鲟鱼皮肽抗氧化活性显著高于鲟鱼皮肽和鳙鱼皮肽(P<0.05)。鲟鱼皮肽的疏水性和荧光强度较高,且含有较高含量的疏水性氨基酸,这些对抗氧化活性有积极的影响。傅里叶变换红外光谱证实不同鱼皮肽的内部微环境和蛋白质二级结构有一定差异,造成其抗氧化活性的差异较大。本研究可为鱼皮肽的制备及开发应用提供一定的理论依据。
Fish skin is the main by-product of aquaculture processing,which has attracted much attention due to its low utilization rate.To better understand the antioxidant activity and structural properties of different fish skin peptides,salmon skin,sturgeon skin and bighead carp skin were hydrolyzed by alcalase.The degree of hydrolysis(DH),trichloroacetic acid-nitrogen solution index(TCA-NSI)and molecular weight of fish skin peptides were evaluated,and the antioxidant activities of fish skin peptides were examined based on 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)radical scavenging rate,·OH radical scavenging rate,Fe2+chelating activity and reducing power,and the structural properties of the three fish skin peptides were compared.The results showed that sturgeon skin peptides had the highest DH(22.34%)and TCA-NSI(48.65%)and the lowest molecular weight,indicating the best hydrolysis.The antioxidant activity of the three fish skin peptides was concentration-dependent,with sturgeon skin peptides having significantly higher antioxidant activity than sturgeon skin peptides and bighead carp peptides(P<0.05).The sturgeon skin peptides had higher hydrophobicity and fluorescence intensity and contained higher content of hydrophobic amino acids,which had positive effects on the antioxidant activity.Fourier transform infrared spectroscopy confirmed some differences in the internal microenvironment and protein secondary structure of different fish skin peptides,resulting in a greater variation in antioxidant activity.This study can provide some theoretical basis for the preparation and development of fish skin peptides for application.
作者
张晓頔
戴志远
Zhang Xiaodi;Dai Zhiyuan(Key Laboratory of Aquatic Products Processing of Zhejiang Province,Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310035;Institute of Biotechnology and Food Science,Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050035;Collaborative Innovation Center of Seafood Deep Processing,Dalian 116000,Liaoning)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第10期335-344,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
“蓝色粮仓”国家重点研发计划项目(2019YFD0902000)。
关键词
鱼皮
多肽
抗氧化活性
结构特性
fish skin
peptide
antioxidant activity
structural characteristic
