烹饪方式对草鱼肉蛋白消化特性及其消化产物降血压活性的影响  

Effects of cooking methods on digestion characteristics of grass carp meat protein and antihypertensive activity of digested products

作　　者：李小锋 张露[1,2] 罗晶 王思宇 温庆辉 尹红梅[3] 涂宗财 LI Xiaofeng;ZHANG Lu;LUO Jing;WANG Siyu;WEN Qinghui;YIN Hongmei;TU Zongcai(National R&D Center for Freshwater Fish Processing,College of Life Science,Jiangxi Normal University,Nanchang 330022,China;Jiangxi Deshang Pharmaceutical Co.Ltd.,Zhangshu 331200,China;College of Health,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西师范大学生命科学学院,国家淡水鱼加工技术研发专业中心,江西南昌330022 [2]江西德上制药股份有限公司,江西樟树331200 [3]江西师范大学健康学院,江西南昌330022 [4]南昌大学食品科学与资源挖掘全国重点实验室,江西南昌330047

出　　处：《食品与发酵工业》2024年第15期186-195,共10页Food and Fermentation Industries

基　　金：国家现代农业产业技术体系资助项目(CARS-45)。

摘　　要：为研究不同烹饪方式对草鱼肉蛋白消化特性及其消化产物降血压活性的影响,该文采用汽蒸(steam,SM)、水煮(boil,BO)、油炸(fry,FY)、烘烤(roast,RO)和低温真空烹饪(sous-vide,SV)5种方式对草鱼肉进行处理,比较鱼肉蛋白的消化率,以及消化产物的氨基酸组成、肽组成、体外抗氧化和血管紧张素转换酶(angiotensin-converting enzyme,ACE)抑制能力的差异,并对潜在活性肽进行合成和活性验证。结果表明,除SM样品外,所有样品的蛋白消化率均低于生鱼肉(raw,RW),FY样品的蛋白消化率最低,为44.42%;烹饪均改变了鱼肉消化后的氨基酸组成和多肽组成;消化产物在不同抗氧化活性模型中的活性变化趋势不同,SM、FY、SV处理鱼肉消化产物分别具有最高的羟自由基(·OH)清除、还原力和超氧阴离子(·O_(2)^(-))清除能力,但FY的ACE抑制活性被降低,RO则具有最高的Fe^(2+)螯合率和DPPH自由基清除活性。从消化产物中鉴定出4条新型ACE抑制肽LMF、LMW、LWM和FLW,其半抑制浓度(IC_(50))分别为48.1、2.9、12.5、87.0μg/mL。因而在日常饮食中,除了食品原料需要丰富多样外,烹饪方式的选择应具备多样性,以获得不同活性的肽段。To study the effects of different cooking methods on the digestive characteristics of grass carp meat protein and the anti-hypertensive activity of digested products,grass carp meat was treated by steaming(SM),boiling(BO),deep frying(FY),roasting(RO)and low-temperature vacuum cooking(SV).The digestibility of fish protein,and the differences in amino acid composition,peptide composition,in vitro anti-oxidation,and angiotensin-converting enzyme(ACE)inhibition ability of digestive products were compared.The identified potential active peptides were synthesized and verified.Results indicated that the protein digestibility of all samples except SM was lower than that of raw fish(RW),FY gave the lowest(44.42%)protein digestibility.Cooking changed the amino acid composition and polypeptide composition of fish meat digestion products.The antioxidant ability of digested products varied in different antioxidant activity models.The digested products pre-treated with RO,SM,and SV exhibited the strongest Fe^(2+)chelating rate,hydroxyl radical and superoxide anion scavenging ability,respectively.While FY gave the highest reducing power and DPPH free radical scavenging activity,its ACE inhibitory activity was decreased.Four novel ACE inhibitory peptides LMF,LMW,LWM,and FLW were identified from the digestive products,with the IC_(50) of 48.1,2.9,12.5,and 87.0μg/mL,respectively.Therefore,in daily diet,expected for rich and diverse needs of food raw materials,the choice of cooking methods should be diversified to obtain different active peptides.

关 键 词：草鱼 模拟消化 烹饪方式 抗氧化活性 ACE抑制活性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]