鲐鱼蛋白酶解工艺优化及酶解物的抗氧化活性测定  

Optimization of Enzymolysis Technology and Antioxidant Activity from Protein of Pneumatophorus japonicas

作　　者：王雪芹[1,2] 邢荣娥[1] 刘松[1] 于华华[1] 李鹏程[1] 

机构地区：[1]中国科学院海洋研究所,山东青岛266071 [2]中国科学院大学,北京100039

出　　处：《现代食品科技》2013年第5期1023-1028,共6页Modern Food Science and Technology

基　　金：中国科学院知识创新工程重要方向性项目(KZCX2-EW-Q214)

摘　　要：本文以水解度为指标,采用胰蛋白酶、酸性蛋白酶、木瓜蛋白酶、风味蛋白酶、中性蛋白酶对鲐鱼鱼肉和下脚料最佳用酶进行筛选和优化,测定酶解液的氨基酸组成和抗氧化活性。结果表明:风味蛋白酶为最佳用酶;优化条件为:鱼肉:加酶量1200 U/g,物料比1:15,pH值5.5,48℃酶解6.5 h,水解度为37.8%;下脚料:加酶量1200 U/g,物料比1:8,pH值6.0,48℃酶解6.5 h,水解度为37.1%。两者酶解液的抗氧化活性表明,羟自由基的EC50值分别为0.58mg/mL和0.28 mg/mL,均具有较强的还原能力,酶解液经喷雾干燥得黄色粉末,氨基酸种类齐全,必需氨基酸含量为38.53%和43.17%。本实验为鲐鱼的开发利用提供了理论依据。The effects of trypsin, acid protease, papain, flavor protease and neutral protease on the degree of hydrolysis of Pneumatophorus japonicus meat and by-products （heads, tails and viscera） were studied. The results showed the flavor protease was the most suitable protease and the hydrolysis conditions were optimized by orthogonal test. The optimal hydrolysis conditions of meat were enzyme dosage 1200 U/g, liquid-to-solid ratio 1：15, pH 5.5, temperature 48 ~C and time 6.5 h, under which the degree of hydrolysis was 37.8%. The optimal hydrolysis conditions of by-products were the enzyme concentration 1200 U/g, liquid-to-solid ratio 1：8, pH 6.0, temperature 48 ~C and time 6.5 h, under which the degree of hydrolysis was 37.1%. In vitro antioxidant activity test showed that the meat and by-products hydrolyzate exhibited obvious reducing power and hydroxyl radical scavenging activity, with the ECs0 of 0.58 mg/mL and 0.28 mg/mL, respectively. The freeze-drying products of meat and by-products were yellow powder and contained variety of amino acids, with the essential amino acids of 38.53% and 43.17%, respectively. The study provided theory basis for exploring Pneumatophorusjaponicus.

关 键 词：鲐鱼 酶解 风味蛋白酶 水解度 抗氧化 氨基酸 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]