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作 者:高颖[1] 王彦超[1] 常耀光[1] 薛勇[1] 李兆杰[1] 薛长湖[1]
机构地区:[1]中国海洋大学食品科学与工程学院,山东青岛266003
出 处:《食品工业科技》2016年第2期82-87,92,共7页Science and Technology of Food Industry
基 金:国家自然科学基金(31330060);国家自然科学基金(U1406402)
摘 要:以高效回收脱脂磷虾粉中的蛋白质为出发点,以低氟南极磷虾肽的制备为切入点,旨在通过探究不同磷虾肽的基本性质及体外功能活性,为磷虾肽的应用奠定理论基础。研究以脱脂南极磷虾粉为原料,以三种蛋白酶为水解酶,经酶解、脱氟、脱盐、干燥制备得到三种低氟磷虾肽。通过对三种磷虾肽的得率、基本组成、分子量分布及红外光谱进行分析,评估三种磷虾肽制备工艺的可行性及产物的基本性质。通过对三种产物的体外ACE抑制作用及抗氧化活性进行测定,比较三种磷虾肽的体外功能活性。结果表明,三种磷虾肽的回收率高、蛋白质含量高、分子量集中分布在200~2000 u范围内;中性蛋白酶水解肽和碱性蛋白酶水解肽的ACE抑制作用显著优于胰蛋白酶水解肽(p〈0.05),胰蛋白酶水解肽的抗氧化活性显著高于中性蛋白酶水解肽和碱性蛋白酶水解肽(p〈0.05);磷虾肽的体外活性与其氨基酸组成、分子量分布和二级结构相关。The object of this study was to effectively recovery protein from defatted Antarctic krill powder. In this study,krill peptides with low fluorine content were prepared from defatted krill powder and their physicochemical properties and biological activities were characterized. Krill peptides were prepared through enzymatic hydrolysis with three types of protease. After enzymatic hydrolysis,defluorination,desalination and lyophilization,three types of krill peptides with low fluorine content were obtained. To evaluate the feasibility of these technologies and characterize the properties of krill peptides, the yield, proximate composition, molecular weight distribution and infrared spectroscopy of peptides were determined. The biological activities of these three types of peptides were explored through the measurement of their ACE inhibition and antioxidant activities in vitro. Three types of krill peptides all showed high recovery rate,high protein content and their molecular weight distribution mainly ranged from 200 to 2000 u. Krill peptides through neutral and alkaline protease exhibited significantly higher ACE inhibition activities in comparison with their counterparts through tryptic protease( p 〈 0. 05). Meanwhile, krill peptides through tryptic protease showed significantly better antioxidant activities than those through neutral and alkaline protease(p〈0.05). The bioactivities of krill peptides in vitro were intimately related with their amino acid composition,molecular weight distribution and secondary structure.
分 类 号:TS254.9[轻工技术与工程—水产品加工及贮藏工程]
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