发酵法制备太平洋牡蛎水解液的功能特性及其抗氧化活性  

Functional and Antioxidant Properties of Protein Hydrolysates from Pacific Oyster Crassostrea gigas Thunberg Fermented by Mold Aspergillus oryzae

作　　者：刘姝[1] 王淑军[1,2] 房耀维[1,2] 吕明生[1] 焦豫良[1] 闫晨[1] 

机构地区：[1]淮海工学院海洋学院,江苏连云港222005 [2]江苏省海洋资源研究院,江苏连云港222005

出　　处：《水产科学》2013年第11期641-645,共5页Fisheries Science

基　　金：国家"863"计划项目(2011AA09070302);中央财政支持地方高校发展专项资金资助项目(CXTD13);江苏省高校自然科学基础研究面上项目(10KJB550002);江苏省高等学校大学生实践创新训练计划项目(2012JSSPITP2637)

摘　　要：利用米曲霉发酵太平洋牡蛎肌肉蛋白制备蛋白水解液,研究其功能特性及抗氧化活性。截留不同分子量水解液,考查不同截留分子质量的水解液的抗氧化性、溶解性、乳化性、起泡性。试验结果表明,水解液分子量为1~3ku时,蛋白水解液的抗氧化最强,所有的蛋白水解液均具有良好的溶解性,小分子量多肽的起泡性和乳化性较低。随着多肽液浓度增加,乳化活性指数和乳化稳定性指数降低,但是泡沫膨胀性和泡沫稳定性增加。本研究结果表明,利用米曲霉发酵太平洋牡蛎肌肉蛋白制备的蛋白水解液可用于抗氧化功能性蛋白水解液的开发。Antioxidant activity and functional properties of Pacific oyster Crassostrea gigas protein hydrolysates fermented by mold Aspergillus oryzae,whose broth was ultrafiltrated through membranes with molecular weight cut-off（MWCO）fractions,were investigated.The hydrolysates with molecular weight from 1 ku to 3 ku had the maximal antioxidant activities.All of the protein hydrolysates showed excellent solubility,emulsifying and foaming properties affected by their molecular weight and concentrations used.The emulsifying activity index,emulsion stability index,foam expansion,and foam stability were found to be increased with increasing molecular weight of protein hydrolysates.Emulsifying activity index and emulsion stability index were decreased with increasing concentration of protein hydrolysates,and the foam expansion and foam stability were found to be increased.The protein hydrolysate from the muscle of Pacific oyster protein produced by microbial fermentation can be used as a promising source of functional peptides with antioxidant property.

关 键 词：米曲霉 水解液 抗氧化 功能特性 

分 类 号：S986.3[农业科学—捕捞与储运]