| 史芮源,曹文红,张雨婕,等.罗非鱼鱼皮胶原蛋白酶解产物对罗非鱼片的冷冻保护作用[J].广东农业科学,2019,(8-9):- |
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罗非鱼鱼皮胶原蛋白酶解产物对罗非鱼片的冷冻保护作用 |
| Tilapia skin collagenase hydrolysate freezing protection of tilapia fillets |
| 投稿时间：2019-06-09 修订日期：2019-07-20 |
| DOI： |
| 中文关键词: 罗非鱼鱼皮 胶原蛋白 碱性蛋白酶 酶解产物 抗冻剂 |
| 英文关键词: Tilapia skin Collagen Alkaline protease Enzymatic hydrolysate Antifreeze |
| 基金项目:广东省科技计划项目(2014B020204001)；广东省大学生创新创业训练计划项目(CXXL2018061) |
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| 中文摘要: |
| 【目的】水产品冷冻贮藏过程为防止蛋白质冷冻变性常添加含磷抗冻剂,但存在风味改变和食品安全问题。【方法】以蛋白质水解度为指标,对碱性蛋白酶的酶解温度、pH值、酶添加量进行单因素实验,采用正交试验优化,再确定最佳酶解时间,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的测定,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】使用碱性蛋白酶酶解罗非鱼皮,正交试验确定其最优酶解条件为温度55℃、pH值7.5、酶添加量为0.7%,确定最佳酶解时间为3h；优化条件下的酶解产物分子量主要集中在367.05~6264.80 Da 之间。在5%的剂量条件下,6周的冻藏期内酶解产物组解冻失水率、盐溶性蛋白的含量、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组,并显著优于空白对照组。【结论】本研究表明罗非鱼皮胶原蛋白的碱性蛋白酶酶解产物对鱼肉蛋白的冷冻变性有显著抑制作用。 |
| 英文摘要: |
| 【Objective】Phosphorus antifreeze is often added to prevent protein frozen during the freezing storage of aquatic products, but it causes the problems of flavor change and food safety.【Method】Protein hydrolysis degree as index, the alkaline protease enzyme solution temperature, pH value, the adding amount of single factor experiment, orthogonal experiment optimization, to determine the optimal enzymatic hydrolysis time, using efficient size exclusion chromatography for optimization of the enzyme solution obtained under the condition of product to determine the molecular weight, to defrost water loss rate, salt soluble protein content, Ca2+- ATPase activity and sulphur content as an index of enzymatic hydrolysis product of frozen explore the protective effect.【Result】By orthogonal test the hydrolysis conditions were optimized: the reaction temperature at 55 °C, pH of 7.5, with an enzyme dose of 0.7%, enzymatic hydrolysis time of 3 h. Under the optimum conditions, the molecular weight of enzymatic hydrolysates was mainly between 367.05 and 6264.80 Da. At a dosage of 5%, the biochemical indexes of freezing protection of enzymatic hydrolysate group were similar to or better than those of phosphorus-containing antifreeze group during 6 weeks of freezing storage, such as thawing water loss rate, salt-soluble protein content, Ca2+-ATPase activity and total sulfhydryl group, and were significantly better than those of blank control group.【Conclusion】The present study showed that the enzymatic hydrolysate of Tilapia skin collagen by alkaline protease could significantly inhibit the freezing denaturation of fish protein. |
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