金枪鱼蒸煮液蛋白营养评价及其功能特征氨基酸分析  

Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid

作　　者：吴羽茜 陈秉彦 林晓姿[2,3] 林河通 何志刚[2,3] WU Yuxi;CHEN Bingyan;LIN Xiaozi;LIN Hetong;HE Zhigang(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Institute of Agricultural Engineering and Technology,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350003,China;Key Laboratory of Agricultural Products(Food)Processing,Fuzhou,Fujian 350003,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省农业科学院农业工程技术研究所,福建福州350003 [3]福建省农产品(食品)加工重点实验室,福建福州350003

出　　处：《福建农业学报》2023年第12期1478-1484,共7页Fujian Journal of Agricultural Sciences

基　　金：福建省科技计划公益类专项(2022R1032004);中央引导地方科技项目(2021L3023)。

摘　　要：【目的】明确金枪鱼蒸煮液蛋白的营养结构及功能特征氨基酸组成,为开发金枪鱼蒸煮液蛋白活性肽提供理论支持。【方法】采用液相色谱法及液质联用色谱法、全自动氨基酸解析金枪鱼蒸煮液蛋白的分子质量分布及氨基酸组成,评价其营养价值及潜在活性功能。【结果】金枪鱼蒸煮液蛋白与固形物比为76%,以酸溶性蛋白为主,分子质量<1000 Da肽组分达到83.26%;必需氨基酸指数EAAI为20.64、生物价为10.80;游离氨基酸仅占总氨基酸含量的17.86%;羟脯氨酸的含量占总蛋白的3.29%,占总氨基酸含量的7.16%,且羟脯氨酸主要以蛋白肽形式存在,占羟脯氨酸的63.83%。具有ACE抑制活性的特征氨基酸占比为19.63%,具抗黄嘌呤氧化酶活性的特征氨基酸占比为9.71%,促成骨细胞增殖活性的特征氨基酸占比为27.27%,且促成骨细胞增殖功能与蛋白浓度密切相关。【结论】金枪鱼蒸煮液的蛋白主要为胶原蛋白小分子肽,具有较好的促成骨细胞增殖功能活性和抗氧化活性、ACE抑制活性、抗黄嘌呤氧化酶活性功能。【Objective】Nutritional value and amino acids(AAs)in tuna steam-cooking liquid were analyzed.【Methods】The tuna processing liquid was collected for chemical determinations by liquid chromatography-mass spectrometry and an amino acid analyzer.【Results】The solids in the liquid contained 76%protein which was 83.26%acid soluble peptides of less than 1,000 Da in molecular weight.The essential amino acid index of the liquid was 20.64 with a biological value of 10.80.Of the total AAs,17.86%were free AAs;19.63%,ACE-inhibiting;9.71%,anti-xanthine oxidase;27.27%,bone cell proliferation-promoting;and 7.16%,hydroxyproline(which was 3.29%of the total protein with 63.83%in the form of peptides).The bone cell proliferation promotion function was closely related to the protein concentration of the liquid.【Conclusion】The protein in the tuna steam-cooking liquid was mainly small molecule peptides derived from collagen.

关 键 词：金枪鱼 蛋白肽 营养评价 氨基酸 功能活性 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]