双酶酶解鸽胸肉工艺优化及抗氧化性评价  

Optimization of response surface methodology and evaluation of antioxidant avtivity of double-enzyme hydrolyzed pigeon brisket

作　　者：沈畅华 杨娟 张远红 曾晓房[1] SHEN Chang-hua;YANG Juan;ZHANG Yuan-hong;ZENG Xiao-fang(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品与机械》2023年第4期163-169,共7页Food and Machinery

基　　金：广东省科技厅项目(编号:2021B1212040013);广东省普通高校重点领域专项(乡村振兴)项目(编号:2020ZDZX1015);校级创新强校项目(编号:KA210318527)。

摘　　要：目的:根据鸽肉酶解产物的水解度与抗氧化性,探究最佳酶解工艺条件。方法:以水解度与ABTS自由基清除率为评价指标,探讨酶种类、加酶量、pH值、酶解温度、酶解时间、料液比和酶配比等因素对鸽胸肉酶解物抗氧化活性的影响,并对最优条件下制备的鸽肉酶解物进行总氨基酸含量测定。结果:中性蛋白酶与碱性蛋白酶为最佳复配用酶,m中性蛋白酶∶m碱性蛋白酶为3∶1、加酶量800 U/g、料液比(m鸽肉∶m复合酶)为1∶1.5、pH值7.5、酶解温度50℃、酶解时间3 h,所得样品在1 mg/mL质量浓度下对ABTS自由基清除率为36.10%,与预测值相近。最佳工艺所制得的肽中共检出16种氨基酸,总氨基酸含量的47.97%为必需氨基酸,抗氧化活性氨基酸的占比为29.27%。结论:该条件下制备的鸽肉肽具有一定的抗氧化活性与营养价值。Objective:The enzymatic hydrolysis conditions of pigeon meat were optimized,according to the hydrolytic degree and the antioxidant activity of the hydrolysates.Methods:Using hydrolysis degree and ABTS free radical scavenging rate as evaluation indexes,the effects of enzyme type,enzyme addition amount,pH value,enzymatic hydrolysis temperature,enzymatic hydrolysis time,solid to liquid ratio and enzyme ratio on the antioxidant activity of pigeon brisket hydrolysate were investigated,and the total amino acid content of the hydrolysate prepared under optimal conditions was determined.Results:Neutral protease and alkaline protease were the best compound enzymes.The enzyme ratio was 3∶1,and the enzyme dosage was 800 U/g,with solid-liquid ratio of 1∶1.5,hydrolyzed at pH value 7.5 and 50℃for 3 h.The ABTS radical scavenging rate of the obtained samples was 36.10%at the concentration of 1 mg/mL,which was close to the predicted value.A total of 16 kinds of amino acids were detected in the peptide prepared by the optimal process.47.97%of the total amino acids were essential amino acids,and the proportion of antioxidant amino acids was 29.27%.Conclusion:The pigeon meat peptide prepared under this condition has certain antioxidant activity and nutritional value.

关 键 词：鸽肉 酶解 抗氧化肽 响应面 氨基酸组成 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]