鲅鱼鱼肉蛋白的酶解工艺及其产物抗氧化活性研究  

Enzymatic Hydrolysis Process of Mackerel Meat Protein and Antioxidant Activity of Its Products

作　　者：闫奕辛 张钊涵 孙小茹 富镜蓉 寇佳琪 尚宏丽 YAN Yixin;ZHANG Zhaohan;SUN Xiaoru;FU Jingrong;KOU Jiaqi;SHANG Hongli(Jinzhou Medical University,Jinzhou 121001;Liaoxi Yuming High School,Jinzhou 121001)

机构地区：[1]锦州医科大学,锦州121001 [2]辽西育明高级中学,锦州121001

出　　处：《食品工业》2025年第2期38-42,共5页The Food Industry

基　　金：2023年大学生创新创业训练计划项目(编号:S202310160020)。

摘　　要：以鲅鱼(Spanish mackerel)为原料,制备成鱼糜,采用中性蛋白酶、木瓜蛋白酶、胃蛋白酶、风味蛋白酶对鲅鱼鱼肉蛋白进行酶解,通过单因素试验研究酶解过程中酶用量、pH、酶解时间等对酶解率的影响,对酶解工艺条件运用正交试验进行优化,研究酶解鲅鱼鱼肉蛋白的最佳酶解条件,同时测定酶解产物的抗氧化活性。结果表明,当风味蛋白酶酶用量1200 U/g、酶解时间6.5 h、pH 6.5时,在此最佳酶解条件(50℃)下鲅鱼鱼肉蛋白酶解液的水解度为33.68%,且其产物还原力随着酶解液浓度的增加而增加,15 mg/mL的酶解液对超氧阴离子的清除效果可达60%以上,其对羟自由基的清除率高于VC。Spanish mackerel was used as raw material to prepare surimi.The fish meat protein of Spanish mackerel was hydrolyzed by neutral protease,papain,pepsin and flavor protease.The effects of enzyme dosage,pH and hydrolysis time on the hydrolysis rate during the hydrolysis process were studied by single factor experiments.The orthogonal experiments were used to optimize the hydrolysis process conditions,and the optimal hydrolysis conditions of Spanish mackerel fish meat protein were studied.Meanwhile,the antioxidant activity of the hydrolyzed products was determined.The results showed that when the dosage of flavor protease was 1200 U/g,the hydrolysis time was 6.5 h and the pH was 6.5,the degree of hydrolysis of Spanish mackerel fish meat protein hydrolysate was 33.68%under the optimal hydrolysis conditions(50℃).The reducing power of the hydrolyzed products increased with the increase of the concentration of the hydrolyzed solution.The scavenging effect of 15 mg/mL hydrolyzed solution on superoxide anion was more than 60%,and the scavenging rate of hydroxyl radical was higher than that of VC.

关 键 词：鲅鱼鱼肉蛋白 酶解 抗氧化活性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]