摘要
本文利用复合蛋白酶、碱性蛋白酶、风味蛋白酶及木瓜蛋白酶对南极磷虾蛋白进行水解,对所得4种南极磷虾酶解液(krill protein enzyme-hydrolysate,KPEH,分别标记为PKPEH、AKPEH、FKPEH、MKPEH)特性进行比较分析。4种KPEH中均鉴定出18种常见游离氨基酸(free amino acid,FAA),Leu、Arg、Val、Ala和Glu是优势氨基酸种类,疏水性氨基酸含量丰富。KPEH中18种常见FAA总含量(∑TFAA)为21.77～24.94 mg/mL,其中必需氨基酸(essential amino acid,EAA) 8种,EAA含量(∑EAA)在∑TFAA的百分比(∑EAA/∑TFAA)为48.39%～49.74%,高于WHO/FAO标准(35.3%);支芳比(F值)为2.03～3.49。AKPEH中∑TFAA、∑EAA、∑EAA/∑TFAA均最高,其F值为3.28,营养价值最高,而MKPEH营养价值相对最低。4种KPEH中,鲜甜味氨基酸组分含量丰富,Glu对KPEH鲜味的贡献大于Asp,Ala和Gly对KPEH的甜味贡献高,而Arg、His对KPEH海鲜风味贡献较大。KPEH中肽的相对分子质量呈不连续分布,AKPEH中8肽以下的寡肽占比高于其余3种酶解液。以上结果表明,碱性蛋白酶对南极磷虾蛋白的酶解效率最高,AKPEH营养及风味最佳,生物学功能性高于其余3种酶解液,AKPEH可进一步开发为海鲜基料和寡肽的功能食品原料。
In order to compare characteristics of Antarctic krill protein enzyme-hydrolysates (KPEH),four AKPEH prepared by the meats of Antarctic krill were hydrolyzed by papain,protamex,alacalase 2.4 L,flavourzyme 500 MG,marked as PKPEH,AKPEH,FKPEH,MKPEH,respectively.Eighteen common free amino acids (FAA) were identified in four KPEHs by automatic analyzer.Leu,Arg,Val,Ala and Glu were the dominant amino acid species and hydrophobic amino acids were the main amino acid types.The total content of eighteen FAA (∑TFAA) was between 21.77~24.94 mg/mL,of which there were eight kinds of essential amino acids (EAA),and the percentage of the total content of eight EAA (∑ EAA) in ∑ TFAA was 48.39% ~49.74%,which was higher than the EAA recommend adults and school-age enfant patterns by FAO/WHO (35.3%).And the value of fischer ratio was 2.03~3.49.AKPEH had the highest values of ∑TFAA,∑EAA,∑EAA/∑TFAA,whose Fischer ratio value was 3.28.The results of the amino acid taste activity value (TAV) in KPEHs showed that the content of umami and sweet amino acid components was abundant.Glu’s contribution to the umami of the KPEHs was greater than that of Asp.Ala and Gly had contribution to sweetness,and Arg,His had contribution to seafood flavor.Mr distribution of KPEHs weren’t continuous,of which the oligopeptides below 8 peptides in AKPEH was higher than the other three KPEHs.All the above results suggested that Alacalase 2.4 L had the highest enzymatic hydrolysis efficiency to Antarctic krill protein. The nutritional value,flavor and the biological function of AKPEH was the best.And AKPEH could be further developed as a seafood base or a functional food raw material for low molecular peptide.
作者
黄艳青
陆建学
龚洋洋
刘志东
黄洪亮
唐保军
王帅杰
盛文权
HUANG Yan-qing;LU Jian-xue;GONG Yang-yang;LIU Zhi-dong;HUANG Hong-liang;TANG Bao-jun;WANG Shuai-jie;SHENG Wen-quan(Key Laboratory of East China Sea Fishery Resources Exploitation,Ministry of Agriculture,East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)
出处
《食品工业科技》
CAS
北大核心
2019年第5期23-30,共8页
Science and Technology of Food Industry
基金
中国水产科学研究院基本科研业务费重点项目资助(2016HY-ZD0903)
国家重点研发计划"海洋环境安全保障"重点专项(2018YFC1406800)
公益性行业(农业)科研专项经费项目(201103034)
关键词
南极磷虾
酶解液
游离氨基酸
味道强度值
分子量分布
寡肽
Antarctic krill
enzyme-hydrolysate
free amino acid
taste active values
Mr distribution
oligopeptides
作者简介
黄艳青(1977-),女,博士,副研究员,研究方向:海洋动物蛋白高值化研究与运用,E-mail:hyqrich@163.com;通讯作者:黄洪亮(1964-),男,本科,研究员,研究方向:远洋与极地渔业资源开发和渔业工程研究,E-mail:ecshhl@163.com。
