鲭鱼活性肽对吐司面包品质的影响及其生物活性研究  

Mackerel bioactive peptides and the effect of these peptides on bread quality

作　　者：王宝贝 蒋霖镨 刘璐璐 万可薇 陈洪彬 郑宗平 WANG Baobei;JIANG Linpu;LIU Lulu;WAN Kewei;CHEN Hongbin;ZHENG Zongping(Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae,College of Oceanology and Food Science,Quanzhou Normal University,Quanzhou 362000,China;Key Laboratory of Inshore Resources and Biotechnology Fujian Province University,Quanzhou 362000,China;The Engineering Research Center for Characteristic Traditional Food of Soutern Fujian,Quanzhou 362000,China)

机构地区：[1]泉州师范学院海洋与食品学院,福建省海洋藻类活性物质制备与功能开发重点实验室,福建泉州362000 [2]近海资源生物技术福建省高校重点实验室,福建泉州362000 [3]闽南特色传统食品工程研究中心,福建泉州362000

出　　处：《食品与发酵工业》2022年第22期150-156,共7页Food and Fermentation Industries

基　　金：福建省自然科学基金(2020J01786);泉州市“港湾计划”引进高层次人才团队项目(2018CT004);福建省高校杰出青年科研人才培育计划([2017]52)。

摘　　要：为实现鲭鱼的高值化利用,该研究采用碱性蛋白酶水解鲭鱼鱼肉制备活性多肽,并将该活性肽添加到吐司面包中探讨其对面包品质的影响。结果表明,所制备的鲭鱼活性肽平均分子质量为727 Da,具有较强的抗氧化能力和抑制血管紧张素转化酶(angiotensin-converting enzyme,ACE)的活性。随着鲭鱼活性肽添加量的增加,面包的比容和含水量逐渐增大,面包的硬度、胶着性、咀嚼性和回复性显著降低。鲭鱼活性肽的添加改善了吐司面包的色泽,提高了吐司面包的抗氧化活性,并赋予吐司面包抑制ACE的活性。当活性肽添加量为2.0%(质量分数)时,面包水提物的羟基自由基和DPPH自由基的清除率比对照组分别提高了70.69%和55.87%,对ACE的抑制活性达到(82.40±0.12)%。该研究为鲭鱼活性肽应用于吐司面包的品质改良和提高食用价值提供了新的思路和研究基础。In order to realize high-value utilization of mackerel,the mackerel bioactive peptide was prepared by hydrolysis of macker-el fish with alkaline protease,and the effect of the active peptide on bread quality was investigated by adding the active peptide to toast bread.The results showed that the average molecular weight of peptide obtained was 727,with strong antioxidant activity and ACE-inhibi-tory activity.The specific volume and water content of bread increased with the increase of mackerel peptides.While,the hardness,ad-hesiveness,chewability and resilience decreased significantly.The color of toast bread was improved with the addition of peptides.When 2.0%mackerel peptide was added,the scavenging rates of hydroxyl radical and DPPH radical of bread aqueous extract increased by 70.69%and 55.87%compared with the control group,respectively.Aqueous extract bread had no ACE inhibitory activity without mack-erel peptide addition.The ACE inhibitory activity was(82.40±0.12)%with 2.0%mackerel peptide addition.This study provides a new idea and research basis for the application of mackerel peptide in improving the quality and edible value of toast.

关 键 词：鲭鱼活性肽 面包 质构 抗氧化 ACE抑制活性 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]