摘要
为实现鱿鱼加工下脚料鱿鱼皮的高值化利用,本研究采用酶法制备鱿鱼皮蛋白肽。以多肽浓度和三氯乙酸可溶性氮指数(Trichloroacetic acid-nitrogen soluble index,TCA-NSI)为评价指标,采用单因素和响应面试验优化酶解工艺参数,并对所制备蛋白肽的氨基酸组成、分子量分布、蛋白肽序列、抗氧化活性及其体外模拟消化特性进行表征。结果表明,最佳酶解工艺条件为酶解温度43.50℃、酶解时间100 min、酶解pH7.50、胰蛋白酶与碱性蛋白酶比例2:1、加酶量4000 U/g,在此条件下其TCA-NSI可达89.02%±0.66%。所制备的鱿鱼皮蛋白肽其氨基酸组成均衡,必需氨基酸指数(Essential amino acid index,EAAI)可达0.90。此外,鱿鱼皮蛋白肽含有43个多肽序列,其中38个肽段的分子质量低于1800 Da,其DPPH自由基、ABTS^(+)自由基和羟自由基清除率的IC_(50)分别为0.61、0.28和1.95 mg/mL,且经体外模拟胃肠消化后仍能维持较好的抗氧化活性。本研究结果为鱿鱼加工下脚料的开发利用和精深加工提供了理论依据。
To achieve the high-value utilization of squid skin obtained from squid processing,this study utilized an enzymatic approach to prepare protein peptides.The enzymatic hydrolysis parameters were optimized using single factor and response surface tests,with the concentration of peptide and trichloroacetic acid-nitrogen soluble index(TCA-NSI)serving as evaluation criteria.The amino acid composition,molecular weight distribution,peptide sequence,antioxidant activity,and in vitro simulated digestive properties of the prepared protein peptides were also thoroughly characterized.The results showed that the optimal conditions for enzymatic hydrolysis were as follows:Enzymatic temperature of 43.50℃,enzymatic time of 100 minutes,enzymatic pH of 7.50,trypsin to alkaline protease ratio of 2:1,and enzyme dosage of 4000 U/g.Under these specified conditions,the TCA-NSI achieved a value of 89.02%±0.66%.The prepared protein peptides exhibited a well-balanced amino acid composition,with an essential amino acid index(EAAI)value of 0.90.Furthermore,the prepared protein peptides encompassed a total of 43 polypeptide sequences,with 38 of these segments exhibiting molecular weights below 1800 Da.The IC_(50) values for scavenging DPPH radical,ABTS^(+)radical,and hydroxyl radical were determined to be 0.61,0.28 and 1.95 mg/mL,respectively.Notably,the antioxidant activity remained favorable even after undergoing simulated gastrointestinal digestion in vitro.These findings serve to establish a solid theoretical basis for the advancement and exploitation of byproducts derived from squid processing,as well as their subsequent value-added utilization.
作者
朱清清
马瑞娟
陈剑锋
谢友坪
ZHU Qingqing;MA Ruijuan;CHEN Jianfeng;XIE Youping(Fujian Engineering Research Center for Comprehensive Utilization of Marine Products Waste,Fuzhou Industrial Technology Innovation Center for High-Value Utilization of Marine Products,Fuzhou University,Fuzhou 350108,China)
出处
《食品工业科技》
CAS
北大核心
2024年第7期217-226,共10页
Science and Technology of Food Industry
基金
福州市“十三五”海洋经济创新发展示范项目(FZHJ07,FZHJ15)。
关键词
鱿鱼皮
蛋白肽
理化性质
抗氧化活性
体外模拟消化
squid skin
protein peptides
physicochemical property
antioxidant activity
in vitro simulated digestion
