热处理对鱼鳞蛋白酶解特性的影响  

Effects of Heating Treatment on Enzymolysis Characteristics of Fish Scale Protein

作　　者：涂丹 张益奇 林亚楠 叶繁 戴志远 Tu Dan;Zhang Yiqi;Lin Yanan;Ye Fan;Dai Zhiyuan(Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310035;Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzhou 310035;Collaborative Innovation Center of Seafood Deep Processing,Dalian 116000,Liaoning)

机构地区：[1]浙江工商大学海洋食品研究院,杭州310035 [2]浙江省水产品加工技术研究联合重点实验室,杭州310035 [3]海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116000

出　　处：《中国食品学报》2020年第3期149-155,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金青年科学基金项目(31701543);浙江省科技计划项目(2017C32019)。

摘　　要：采用碱性蛋白酶酶解罗非鱼鱼鳞,研究热处理温度、时间、底物浓度对鱼鳞蛋白酶解前、后的蛋白回收率、水解度、ACE抑制率的影响,确定最佳热处理工艺,探讨热处理鱼鳞蛋白酶解前、后相对分子质量分布的影响。结果表明:热处理可显著提高鱼鳞蛋白酶解特性,最佳热处理条件为:处理温度121℃,处理时间15 min,底物质量分数2%。在此条件下罗非鱼鱼鳞水解液蛋白回收率为65.93%,水解度10.54%,比未处理组分别提高了78.29%和89.23%。此时ACE抑制率为73.80%,比未处理组提高66.78%。鱼鳞蛋白酶解产物相对分子质量主要分布在5 ku以下,其中1 ku以下的小分子胶原肽占39.46%。In this study,tilapia fish scales were hydrolyzed by alkaline protease.The effects of heat treatment temperature,time and substrate concentration on protein recovery(PR),degree of hydrolysis(DH)and angiotensin convert ing enzyme(ACE)inhibition rate before and after enzymolysis were investigated.The relative molecular mass distribution of the heat treated fish skin before and after enzymolysis was also characterized.The optimal extraction conditions in this study were as follows:heat treatment temperature was 121℃,time was 15 min,and substrate concentration was 2%.Under this conditions,PR and DH was 65.93%and 10.54%,respectively.Compared with untreated samples,PR and DH under the optimal heating treatment conditions showed increases of 78.29%and 89.23%,respectively.The ACE inhibition ratio was up to 73.80%,which was 66.78%higher than that of untreated samples.The collagen-based peptides below 5 ku accounted for 99%,which covers below 1 ku with a ratio of 39.46%.

关 键 词：鱼鳞 酶解 热处理 ACE抑制肽 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]