文章摘要
涂丹;张燕平;张益奇;戴志远.汽爆处理提高鱼皮蛋白酶解特性[J].中国食品学报,2020,20(7):82-87
汽爆处理提高鱼皮蛋白酶解特性
Steam Explosion Pretreatment Improving Enzymatic Characteristics of Fish Skin
  
DOI:
中文关键词: 鱼皮  汽爆  酶解  ACE抑制率
英文关键词: fish skin  steam explosion  enzymatic hydrolysis  ACE inhibition rate
基金项目:国家自然科学基金项目(31701543);浙江省公益技术应用研究计划项目(2017C32019)
作者单位
涂丹;张燕平;张益奇;戴志远 浙江工商大学海洋食品研究院浙江省水产品加工技术研究联合重点实验室海洋食品精深加工关键技术省部共建协同创新中心 
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中文摘要:
      采用碱性蛋白酶酶解罗非鱼鱼皮,研究汽爆压力和保压时间对鱼皮蛋白质溶出率、游离氨基含量以及酶解液ACE抑制率的影响,进一步探讨汽爆前、后鱼皮蛋白质酶解液相对分子质量分布情况。结果表明:汽爆处理促进鱼皮蛋白质的溶出和降解,提高酶解产物的降血压活性。最佳汽爆处理参数为汽爆压力0.6 MPa,保压时间0.5 min。此条件下鱼皮蛋白质溶出率为45.55%,游离氨基含量为2.79 mmol/L,分别比未处理组提高了5倍和8倍;汽爆鱼皮酶解液ACE抑制率为79.88%,比未处理组提高了27.14%。此时酶解产物相对分子质量主要分布于4 ku以下,酶解效果较好。
英文摘要:
      The effects of steam pressure and holding time on the dissolution rate, free amino group content, and angiotensin converting enzyme (ACE) inhibition rate of fish skin protein was studied. The relative molecular mass distribution of the protein hydrolysates of fish skin before and after steam explosion pretreatment was further characterized. The results showed that steam explosion treatment could effectively promote the dissolution and degradation of fish skin protein, and increase the ACE inhibition rate of the enzymolysis product. Under the optimal condition(0.6 MPa for 0.5 min), the dissolution rate and the free amino group content of fish skin protein was 45.55% and 2.79 mmol/L, respectively, which was 5 and 8 times higher than that of the untreated sample. The ACE inhibition rate of the fish skin hydrolysate was 79.88%, mainly distributed below 4 ku.
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