温度和时间对鲍鱼消化的影响及产物的ACE抑制活性  

Effects of Freezing Temperature and Duration on Digestion Characteristics of Abalone (Haliotis discus hannai) and Its ACE Inhibitory Activity

作　　者：万楚君 谢雪琼 张凌晶 翁凌 孙乐常 曹敏杰 WAN Chujun;XIE Xueqiong;ZHANG Lingjing;WENG Ling;SUN Lechang;CAO Minjie(College of Food and Biological Engineering,Jimei University,Xiamen 361021,China;National & Local Joint Engineering Research Center of Processing Technology for Aquatic Products,Xiamen 361021,China)

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]水产品深加工技术国家地方联合工程研究中心,福建厦门361021

出　　处：《集美大学学报（自然科学版）》2019年第4期258-266,共9页Journal of Jimei University：Natural Science

基　　金：国家自然科学基金项目(31471640);福建省科技计划项目(2017N5011);农业部贝类产业技术体系项目(CARS-49)

摘　　要：以皱纹盘鲍(Haliotis discus hannai)为研究对象,采用3种冻藏温度(-18,-30,-80℃)和3个冻藏时间(3,6,12个月)对鲍鱼肌肉进行冷冻处理,采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE),分析比较了不同冻藏方式下鲍鱼肌肉模拟胃肠液消化的产物特性,利用扫描电镜观察了鲍鱼冷藏过程中肌肉微观结构的变化,研究了各种冻藏鲍鱼消化终产物对血管紧张素转换酶(angiotensin converting enzyme,ACE)的抑制活性。结果表明:胃蛋白酶、胰蛋白酶及胰凝乳蛋白酶对冻藏鲍鱼肌肉蛋白均能分解,但冻藏时间越长,鲍鱼肌肉越难被降解,其消化速率为:3个月>6个月>12个月。但是,不同温度下冻藏相同时间对鲍鱼的消化速率无显著差异。扫描电镜观察发现,冻藏时间对鲍鱼肌肉组织结构影响较大,冻藏3个月的鲍鱼肌肉纤维间隙比新鲜鲍鱼的大,但继续延长冻藏时间至6,12个月,肌肉蛋白凝集,间隙减小。不同冻藏温度和时间的鲍鱼肌肉胃肠液消化产物的ACE抑制活性顺序为:3个月>6个月>12个月,且不同冻藏温度下贮藏鲍鱼消化产物的ACE抑制活性无显著差异。Three freezing temperatures(-18,-30,-80 ℃) and three freezing durations(3,6,12 months) were designed for abalone(Haliotis discus hannai) muscular protein change investigation during storage.Simulated gastric fluid(SGF) as well as simulated intestinal fluid(SIF) was used to study the effect of in vitro digestion and the changes were evaluated by sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE).Scanning electronic microscopy(SEM) was employed to observe the changes of muscle microstructures during abalone storage.Angiotensin I-converting enzyme(ACE) inhibitory activity of the digested products was analyzed.The results showed that muscular proteins of abalone could be effectively digested by pepsin,trypsin and chymotrypsin.However,it would be more difficult for samples stored for longer durations and the digestion rates were 3 months > 6 months > 12 months.In addition,no obvious difference in the digestion rate was observed for samples stored at different temperatures for same time intervals.SEM study revealed that freezing duration had a greater impact on the tissue structures.The muscle tissue gaps of abalone stored for 3 months was wider than that of fresh abalone while muscular fiber aggregation and gap diminishing was observed after storage for 6 or 12 months.The ACE inhibitory activities of the gastrointestinal fluids digested products of abalones stored at different freezing temperatures and durations were in the following orders:3 months>6 months>12 months.No significant difference in the ACE inhibitory activity of the digested products of abalones stored at different freezing temperatures was detected.

关 键 词：皱纹盘鲍 冻藏温度 冻藏时间 模拟胃肠液 消化 ACE抑制活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]