文章摘要
史芮源 1 ,曹文红 1,2,张雨婕 1 ,黄锐鑫 1 ,刘珍妮 1.罗非鱼鱼皮酶解物对罗非鱼鱼片 的冷冻保护作用[J].广东农业科学,2019,46(7):121-129
罗非鱼鱼皮酶解物对罗非鱼鱼片 的冷冻保护作用
Cryoprotective Effect of Hydrolysate ofTilapia Skin on Tilapia Fillets
  
DOI:10.16768/j.issn.1004-874X.2019.07.018
中文关键词: 罗非鱼鱼皮  碱性蛋白酶  酶解产物  抗冻剂
英文关键词: tilapia skin  alkaline protease  enzymatic hydrolysate  antifreeze agent
基金项目:广东省大学生创新创业训练计划项目(CXXL2018061);广东省科技计划项目(2014B020204001)
作者单位
史芮源 1 ,曹文红 1,2,张雨婕 1 ,黄锐鑫 1 ,刘珍妮 1 1. 广东海洋大学食品科技学院广东 湛江 524088 2. 广东省水产品加工与安全重点实验室 / 广东省海洋生物制品工程实验室 / 广东省海洋食品 工程技术研究中心 / 水产品深加工广东普通高等学校重点实验室广东 湛江 524088 
摘要点击次数: 28
全文下载次数: 19
中文摘要:
      【目的】以罗非鱼鱼皮为研究对象,评价其酶解产物的冷冻保护活性,为新型安全、高效的无磷 抗冻剂开发提供基础数据。【方法】以水解度为指标,对碱性蛋白酶的酶解温度、pH 值、酶添加量进行单因 素试验,再采用正交试验确定最佳酶解时间,使用高效体积排阻色谱法对优化条件下所得酶解产物进行分子量 测定,以解冻失水率、盐溶性蛋白含量、Ca2+-ATPase 活性、巯基含量为抗冻活性指标对酶解产物的冷冻保护 作用效果进行探究。【结果】使用碱性蛋白酶水解罗非鱼皮,正交试验得到其最优酶解条件为温度 55 ℃、pH 7.5、 酶添加量为 0.7%,确定最佳酶解时间为 3 h;优化条件下的酶解产物分子量主要集中在 367.05~6 264.80 u。在 5% 剂量条件下,6 周冻藏期内酶解产物处理的鱼肉失水率、盐溶性蛋白含量、Ca2+-ATPase 酶活性、总巯基等冷冻 保护作用生化指标均接近或优于含磷抗冻剂处理,并显著优于空白对照。【结论】罗非鱼皮碱性蛋白酶酶解产 物对罗非鱼片的冷冻变性有显著抑制作用。
英文摘要:
      Taking tilapia skin as the research object, the cryoprotective activity of its enzymatic hydrolysate was evaluated to provide basic data for the development of new safe and efficient non-phosphorus antifreeze agent.【Method】 With degree of hydrolysis as the index, a single factor experiment was conducted on the alkaline protease enzyme solution temperature, pH value and the addition amount of enzyme, and the index was optimized by orthogonal experiment, to determine the optimal hydrolysis time.The molecular weight of enzymatic hydrolysate product obtained under the condition of optimization was determined by using high performance size exclusion chromatography.And the cryoprotective effect of enzymatic hydrolysis product was explored with thawing water loss rate, salt soluble protein content, Ca2+-ATPase activity and sulfhydryl content as indexes of antifreeze activity.【Result】The tilapia skin was hydrolyzed by alkaline protease, and the optimal hydrolysis conditions were obtained by orthogonal test:reaction temperature at 55 ℃, pH of 7.5, with an enzyme dose of 0.7% and enzymatic hydrolysis time of 3h.Under the optimal conditions, the molecular weight of enzymatic hydrolysates mainly ranged from 367.05 u to 6264.80 u. At a dosage of 5%, the biochemical indexes(thawing water loss rate, salt-soluble protein content, Ca2+-ATPase activity and total sulfhydryl) of freezing protection effect of enzymatic hydrolysate group during 6 weeks of freezing storage were similar to or better than those of phosphorus-containing antifreeze group, and were significantly better than those of blank control group.【Conclusion】The enzymatic hydrolysate of tilapia skin hydrolyzed by alkaline protease could significantly inhibit the freezing denaturation of tilapia fillets.
查看全文   查看/发表评论  下载PDF阅读器

手机扫一扫看