鲣鱼红肉肽酶解工艺优化及其DPP-Ⅳ抑制活性  

Optimization of Enzymatic Hydrolysis Process of Skipjack Tuna Dark Muscle Peptide and Its DPP‐Ⅳ Inhibitory Activity

作　　者：孟令婷 缪文华 夏晓月 徐婕 潘春飞 王艳玲 郑斌 MENG Lingting;MIAO Wenhua;XIA Xiaoyue;XU Jie;PAN Chunfei;WANG Yanling;ZHENG Bin(School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China;Zhejiang Guan Su Tang Foods Co.,Ltd.,Zhoushan 316000,Zhejiang,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江冠素堂食品有限公司,浙江舟山316000

出　　处：《食品研究与开发》2024年第24期92-100,共9页Food Research and Development

基　　金：舟山市普陀区科技计划项目(2022JH011)。

摘　　要：为实现鲣鱼(Katsuwonus pelamis)红肉高值化利用,对鲣鱼红肉酶解工艺进行优化。该研究对5种蛋白酶进行筛选,通过单因素试验,探究酶解pH值、酶解温度、料液比、酶添加量和酶解时间对鲣鱼红肉酶解液二肽激肽酶-Ⅳ(dipeptidyl peptidase-Ⅳ,DPP-Ⅳ)抑制活性和水解度(degree of hydrolysis,DH)的影响。采用响应面分析法优化鲣鱼红肉DPP-Ⅳ抑制肽制备工艺条件。试验结果表明,最佳制备工艺条件为中性蛋白酶添加量8 160.27 U/g、酶解pH值为7、酶解温度55.40℃、酶解时间5.35 h、料液比1∶8(g/mL)。在最优工艺条件下,DH为(32.19±0.39)%,DPP-Ⅳ抑制率为(56.00±1.14)%,与响应面预测值拟合较好。综上,中性蛋白酶制备的鲣鱼红肉肽具有一定的DPP-Ⅳ抑制活性。The enzymatic hydrolysis process of skipjack tuna(Katsuwonus pelamis)dark muscles was opti‐mized to achieve a high‐value utilization of the dark muscles.After screening five proteases,this study investi‐gated the effects of pH,enzymatic hydrolysis temperature,solid‐to‐liquid ratio,protease addition amount,and time during the enzymatic hydrolysis on the dipeptidyl peptidase‐Ⅳ(DPP‐Ⅳ)inhibitory activity and the de‐gree of hydrolysis(DH)of enzymatic hydrolysate of skipjack tuna dark muscles by single factor test.Response surface methodology was applied to optimize the preparation conditions of DPP‐Ⅳ inhibitory peptide from skip‐jack dark muscles.The results showed that the optimum preparation conditions were as follows:The neutral protease addition of 8160.27 U/g,the pH of 7,the enzymatic hydrolysis temperature of 55.40℃,the enzymatic hydrolysis time of 5.35 h,and the solid‐to‐liquid ratio of 1∶8(g/mL).Under the optimal conditions,the DH was(32.19±0.39)%,and the inhibition rate of DPP‐Ⅳ was(56.00±1.14)%,both fitting well with the pre‐dicted value of the response surface.In summary,skipjack tuna dark muscle peptides prepared by neutral pro‐teases had better DPP‐Ⅳ inhibitory activity.

关 键 词：鲣鱼红肉 鲣鱼红肉肽 酶解工艺 水解度 二肽激肽酶-Ⅳ(DPP-Ⅳ) 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]