鳙鱼骨酶解产物的抗氧化活性及相对分子质量分布  

Antioxidant Activity and Relative Molecular Weight Distribution of Enzymatic Hydrolysatesof Bighead Carp Bone

作　　者：董烨 张益奇 姚洪正 何光喜 戴志远 Dong Ye;Zhang Yiqi;Yao Hongzheng;He Guangxi;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;Hangzhou Qiandao Lake Development Group Co.,Ltd.,Hangzhou 311701)

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 [4]杭州千岛湖发展集团有限公司,杭州311701

出　　处：《中国食品学报》2021年第9期281-287,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：“蓝色粮仓”国家重点研发计划项目(2019YFD0902000)。

摘　　要：采用5种蛋白酶对汽爆预处理过的鳙鱼骨进行酶解,以水解度(DH)为指标,碱性蛋白酶和复合蛋白酶为试验用酶,制备不同DH(5%,10%和15%)的鱼骨酶解物,考察不同DH的酶解产物的抗氧化活性及相对分子质量分布。结果表明:酶解产物的抗氧化活性与其浓度呈一定的量效关系。在不同的抗氧化体系中,酶的种类和DH对酶解产物的抗氧化活性影响趋势不同。当DH为10%时,复合蛋白酶酶解产物对DPPH自由基、ABTS自由基和羟基自由基的清除率较高,其IC_(50)值分别为2.85,0.99,4.91 mg/mL,酶解产物相对分子质量分布在500 u以下的达75.08%。而DH为15%时,碱性蛋白酶酶解产物的还原能力最强,在波长700 nm处,其吸光度值为0.75。酶解产物相对分子质量随DH的增大逐渐减小。本研究结果为制备具有抗氧化活性的鱼骨酶解物提供基础数据。Steam explosion fish bone was hydrolyzed using five different proteases.Alcalase and Protamex were identified as the optimal hydrolytic enzyme.Fish bone were hydrolyzed by Alcalase(HA)and Protamex(HP)to achieve degrees of hydrolysis(DH)of 5%,10%and 15%,respectively.The antioxidant activity and relative molecular weight of fish bone hydrolysates were investigated.The results showed that the hydrolysates of the antioxidant activity with a dose-dependent manner.HP with DH 10%(HP10)showed the highest DPPH,ABTS and hydroxyl radical scavenging activity and the IC_(50) value were 2.85,0.99 mg/mL and 4.91 mg/mL,respectively.The relative molecular weight was mainly distributed below 500 u,accounting for 75.08%.Whereas HA with DH 15%(HA15)showed the highest reducing power,the absorbance was 0.75 at 700 nm.The relative molecular weight of the hydrolysates decreased with the increase of DH.The study provide basic data for the preparation of antioxidant hydrolysates of fish bone.

关 键 词：鱼骨 酶解 抗氧化 相对分子质量分布 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]