酶法提取海带成分分析  

Analysis of the components of kelp extract after enzymolysis

作　　者：杨洁茹 沈照鹏[1,2] 余俊红 王纯 孟菲 江晓路 YANG Jieru;SHEN Zhaopeng;YU Junhong;WANG Chun;MENG Fei;JIANG Xiaolu(College of Food Science and Engineering,Ocean University of China,Qingdao 266003;Qingdao Marine Biomedical Research Institute,Qingdao 266071;Tsingtao Brewery Co.,Ltd.,Qingdao 266000)

机构地区：[1]中国海洋大学食品科学与工程学院,青岛266003 [2]青岛海洋生物医药研究院,青岛266071 [3]青岛啤酒股份有限公司,青岛266000

出　　处：《食品科技》2019年第7期277-282,共6页Food Science and Technology

基　　金：青岛市海洋生物医药科技创新中心建设专项2017年度项目(2017-CXZX01-4-6,2017-CXZX01-3-13);“十三五”海洋经济创新发展示范城市项目(2016QD003)

摘　　要：为了提高水提法得到的海带汁营养成分含量,添加褐藻胶裂解酶进行降解并破壁提取,并对酶解与非酶解海带汁营养成分进行分析。结果显示,寡糖含量由0.159mg/mL增加到3.235mg/mL,褐藻寡糖分子质量均在1000u以下,DP为2~5。总酚由0.021mg/mL增加到0.109mg/mL,蛋白质和甘露醇含量也显著提高(P<0.05),总碘含量无变化;总氨基酸、必需氨基酸和呈味氨基酸含量分别增加了7.15%、4.05%和3.40%;矿质元素中的常量元素Ca、微量元素Mn和Zn含量分别增加了2.2倍、5.5倍和2倍。另外,酶解后的海带汁对羟自由基和超氧阴离子的清除率分别提高了20.0%和44.6%,说明成分的变化导致其抗氧化活性随之增加。总之,酶解后的海带汁营养成分含量和活性都有明显改善,为新型海带饮品的加工和开发提供了技术基础。In order to improve the nutrition of kelp extract,alginate lyase was used to extract the nutrients in kelp by degrading alginate and destroying the cell wall,and the nutrient composition of kelp extract after enzymolysis was measured and then compared with that without adding alginate lyase.The results showed that the oligosaccharides content increased from 0.159 mg/mL to 3.235 mg/mL.The molecular weight of alginate oligosaccharides in kelp extract after enzymolysis was less than 1000 u,and the DP was in the range of 2~5.Total phenol content increased from 0.021 mg/mL to 0.109 mg/mL.Protein and mannitol content also increased significantly(P<0.05).Total iodine content was almost unchanged.The content of total amino acid,essential amino acid,and taste amino acid were increased by 7.15%,4.05%,and 3.40%,respectively.The content of the major elements Ca and trace elements Mn and Zn increased by 2.2,5.5,and 2 times,respectively.In addition,the clearance rate of hydroxyl radicals and superoxide radicals in the kelp juice after enzymatic hydrolysis increased by 20.0%and 44.6%,respectively,indicating that the antioxidant activity increased due to the change of contents.In general,the contents and proportions of nutrients and active ngredients in the kelp extract after enzymolysis has been significantly improved,providing a technical basis for the processing and development of new types of kelp beverages.

关 键 词：海带 酶解 营养成分 抗氧化活性 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]