草鱼皮酶解工艺优化及产物促嗜热链球菌增殖和抗氧化性研究  

Optimization of Hydrolysis Conditions for Peptides from Grass Carp Fish Skin: Promotion for Streptococcus thermophiles Proliferation and Characterization of Antioxidant Activity

作　　者：葛俊苗 李启乐 代启虎 陈建康[1] 蒋采贝 张璐 盛洁[1,2] 宋益善 GE Jun-miao;LI Qi-le;DAI Qi-hu;CHEN Jian-kang;JIANG Cai-bei;ZHANG Lu;SHENG Jie;SONG Yi-shan(College of Food Science and Technology/Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;National R&D Branch Center for Freshwater Aquatic Products Processing Technology(Shanghai),Shanghai 201306,China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]国家淡水水产品加工技术研发分中心(上海),上海201306

出　　处：《山东农业大学学报（自然科学版）》2018年第6期968-974,共7页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：上海海洋大学科技发展专项基金(2018)资助(A2-0203-00-100229)

摘　　要：以草鱼皮为原料,利用风味中性蛋白酶酶解,并以酶解产物促嗜热链球菌增殖效果为指标,利用响应面分析对酶解工艺进行了优化。结果表明,酶解产物促进嗜热链球菌增殖的最佳酶解工艺为:酶解时间4.13 h,料水比1:10(w/v),风味中性蛋白酶加酶量3.1%。另外,根据分子量大小将最佳条件下得到的胶原蛋白肽分为4段:>10000 Da;5000?10000 Da;3000?5000 Da;<3000 Da,研究不同分子量的肽段对嗜热链球菌增殖作用。结果表明,分子量<3000Da的肽段相比其他分子量的肽段更适合促进嗜热链球菌生长。体外抗氧化性实验为进一步了解胶原蛋白肽特性,结果表明酶解产物对DPPH、超氧阴离子具有较好的清除能力。GFSPHⅣ既可促进益生菌增殖,还具有抗氧化的生物活性,可以为多组分功能性食品的开发提供理论依据。The hydrolysates from grass carp fish skin were prepared by using flavor neutral protease,and the response surface methodology(RSM)was employed to optimize the enzymatic hydrolysis conditions,by using proliferation effect on Streptococcus thermophilus growth of hydrolysate as the evaluation index.The results showed that the optimum conditions were hydrolysis time of 4.13 h,the ratio of water to raw material of 1:10(w/v),enzyme concentration of 3.1%.The Grass Carp fish skin hydrolysate prepared under the optimum conditions was fractionated to four fragments according to molecular weight sizes:>10000 Da;5000~10000 Da;3000~5000 Da 0;<3000 Da,in which the fragments with molecular weights of less than 3000 Da significantly radicals(2,2-diphenyl-1-picrylhydrazyl(DPPH)>superoxide>hydroxyl).

关 键 词：嗜热链球菌 风味中性蛋白酶 多肽 响应面分析 抗氧化性 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]