金枪鱼蒸煮液蛋白质的酶解及抗氧化活性研究  

Study on Enzymatic Hydrolysis and Antioxidant Activity of Tuna Cooking Solution Protein

作　　者：陈奕名 张转圆 蔡秀娟 吕钥 周家哲 李银平 

机构地区：[1]青岛科技大学海洋科学与生物工程学院,山东 青岛

出　　处：《水产研究》2023年第2期63-76,共14页Open Journal of Fisheries Research

摘　　要：利用碱性蛋白酶对提取的金枪鱼蒸煮液蛋白进行酶解,以酶解度为指标,通过响应面法优化酶解条件并对制备的生物活性肽进行抗氧化活性研究。实验结果表明最优酶解条件为料液比1:15,加酶量3%,酶解温度50℃,酶解时间6 h,酶解度为(24.63 ± 0.29)%。通过超滤对最优酶解条件下制备的多肽溶液进行分级,探究不同组分的抗氧化活性。结果表明,<1 kDa的组分具有最高的抗氧化活性,特别是对于DPPH自由基和羟自由基具有较高的清除能力。The alkaline protease was used to hydrolyze the extracted tuna cooking liquid protein. The enzymatic hydrolysis conditions were optimized by response surface method with the degree of enzymatic hydrolysis as the index. The antioxidant activity of the prepared bioactive peptides was studied. The results showed that the optimum conditions for enzymatic hydroenzymatic hydrolysis was 50˚C, the time of enzymatic hydrolysis was 6 hours, and the degree of enzymatic hydrolysis was 24.63%. The polypeptide solution was prepared under the optimal enzymolysis conditions, and then ultrafiltration fractionation was performed to study the antioxidant activity of different components. The results showed that the components with < 1 kDa had the highest antioxidant activity, especially for DPPH free radicals and hydroxyl free radicals.

关 键 词：金枪鱼蒸煮液 酶解 多肽 抗氧化活性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]