摘要
目的探究糖基化改性对鲣鱼加工副产物活性肽抗氧化能力的影响。方法通过胰酶酶解鲣鱼加工副产物,利用转谷氨酰胺酶(transglutaminase,TGase)和D-氨基葡萄糖(D-glucosaminase,D-GlcN)酶法糖基化修饰酶解物;采用单因素实验和响应面法优化反应条件;使用羟自由基测定试剂盒等对修饰产物进行4个指标的抗氧活性评价。结果酶法糖基化修饰的最优条件为:粗蛋白质量浓度为40 mg/mL、氨基糖与粗蛋白浓度比为1:1、TGase添加量为108U/g、反应pH7.5、反应温度50℃、反应时间5h。此条件下得到的修饰产物具有很强的抗氧化能力:清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基的半抑制质量浓度(median inhibitory concentration,IC_(50))值为10.02 mg/mL,清除羟自由基的IC_(50)值为2.94 mg/mL;当质量浓度为10mg/mL时,修饰产物的总抗氧化能力值为0.784奎诺二甲基丙烯酸酯当量抗氧化能力(trolox equivalent antioxidant capacity,TEAC),铁离子还原能力值为1.970 OD_(700)(700 nm下测定的吸光度)。结论鲣鱼胰酶酶解物经过TGase和D-GlcN糖基化修饰后,相比修饰前,具有更强的抗氧化活性,相比常规美拉德反应,反应温度温和,不产生有害副产物,具备作为功能食品原料的潜力。
Objective To investigate the effects of glycosylation modification on antioxidant capacity of active peptides from processing by-products of Katsuwonus pelamis.Methods The by-products were enzymolized with pancreatic enzyme and then glycosylated with transglutaminase(TGase)and D-glucosaminase(D-GlcN).Single factor experiment and response surface method were used to optimize the reaction conditions,the hydroxyl radical assay kit and other reagents were used to evaluate the antioxidant activity of the modified products using 4 indicators.Results The optimal conditions for TGase glycosylation were:40 mg/mL crude protein concentration,1:1 ratio of D-GlcN to crude protein,108 U/g TGase add amount,pH 7.5,50℃reaction temperature and 5 h reaction time.The modified product obtained under these conditions had strong antioxidant capacity:The median inhibitory concentration(IC_(50))value for 1,1-diphenyl-2-picrylhydrazyl(DPPH)radicals was 10.02 mg/mL,and the IC_(50) value for scavenging hydroxyl radicals was 2.94 mg/mL;when the mass concentration was 10 mg/mL,the total antioxidant capacity of the modified product was 0.784 trolox equivalent antioxidant capacity(TEAC),and the iron ion reduction capacity was 1.970 OD_(700)(absorbance measured at 700 nm).Conclusion After TGase and D-GlcN glycosylation modification,the enzymatic hydrolysate of Katsuwonus pelamis pancreatin has stronger antioxidant activity compared to before modification.Compared with conventional Maillard reactions,the reaction temperature is mild and does not produce harmful by-products,making it a potential functional food raw material.
作者
章翼锋
王家星
孙继鹏
宋茹
邹小雨
ZHANG Yi-Feng;WANG Jia-Xing;SUN Ji-Peng;SONG Ru;ZOU Xiao-Yu(Pisa Marine Graduate School,Zhejiang Ocean University,Zhoushan 316022,China;Zhejiang Marine Development Research Institute,Zhoushan 316021,China;School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China)
出处
《食品安全质量检测学报》
CAS
2024年第10期99-110,共12页
Journal of Food Safety and Quality
基金
浙江省公益性项目(LGN21C190001)
舟山科技计划项目(2023C61003)。
关键词
鲣鱼
转谷氨酰胺酶
糖基化
抗氧化
肾功能保护
Katsuwonus pelamis
transglutaminase
glycosylation
antioxidant
renal function protection.
作者简介
章翼锋,硕士研究生,主要研究方向为食品加工与安全。E-mail:zhangyifeng960118@163.com;通信作者:王家星,中级工程师,主要研究方向为海洋生物资源开发与高值化利用。E-mail:18868005756@163.com。
