摘要
采用胃蛋白酶水解黄鲫,测定酶解液的蛋白提取率、可溶性肽含量、水解度及氨基酸组成,并对酶解液体外抗氧化和抑菌作用进行研究。结果表明:黄鲫胃蛋白酶酶解液的蛋白提取率、可溶性肽提取率、水解度分别为(110.28±4.81)%、(81.78±0.04)%和(18.12±0.39)%,黄鲫胃蛋白酶酶解液的人体必需氨基酸相对含量可达37.91%。黄鲫胃蛋白酶酶解液具有很强的抗氧化能力,清除羟自由基和DPPH自由基的ED50分别为4.55μg/mL和4.46μg/mL,还原力随着黄鲫胃蛋白酶酶解液质量浓度的增加而增大,在3.4μg/mL和13.6μg/mL低、中质量浓度时螯合金属离子能力与EDTA接近。体外抑菌实验显示:黄鲫胃蛋白酶酶解液具有广谱抑菌性,对大肠杆菌的抑菌效力分别与13.21～15.44mcg/mL的氨苄青霉素和325.00～340.00U/mL的硫酸链霉素相当(P>0.05)。
Half-fin anchovy（Setipinna taty） homogenate was hydrolysated by pepsin.Protein yield,contents of soluble peptides and degree of hydrolysis were analyzed and in vitro antioxidant and antibacterial activities of the hydrolysates were also evaluated.Results showed protein extract rate,soluble peptides contents,degree of hydrolysis of half-fin anchovy pepsin hydrolysate were（110 ± 4.81）%,（81.78 ± 0.04）% and（18.12 ± 0.39）%,respectively.The relative contents of essential amino acids in half-fin anchovy hydrolysate（HAH） reached 37.91%.HAH showed strong radical scavenging activity against hydroxyl and DPPH radicals with the ED50 values of 4.55 μg/mL and 4.46 μg/mL,respectively.The reducing power increased with rising concentration and the metal chelating ability was equivalent to that of EDTA at the 3.4μg/mL or 13.6 μg/mL.HAH displayed broad antibacterial spectra in vitro and the antibacterial effecacy against Escherichia coli was equal to 13.21-15.44 mcg/mL of ampicillin of and 325.00-340.00 U/mL of streptomycin sulfate（P〉0.05）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第3期127-131,共5页
Food Science
基金
舟山市科技计划项目(Y20082086)
关键词
黄鲫
胃蛋白酶
酶解液
抗氧化作用
抑菌作用
half-fin anchovy（Setipinna taty） pepsin hydrolysates antioxidant activity antibacterial activity
作者简介
宋茹（1976-），女，讲师，博士研究生，研究方向为食品加工与检验。E—mail：happysong545@yahoo．com．cn
