热处理对金枪鱼肉体外消化产物特性和抗氧化活性的影响
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国家重点研发计划项目(2018YFD0901102)


Effects of Heat Treatment on the Antioxidant Activity and Characteristics of Digestion Products in Vitro of Tuna and Its Mechanism
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    摘要:

    为探讨热处理对金枪鱼肉体外消化特性及其消化产物抗氧化活性的影响,对未加热及加热后的金枪鱼肉进行模拟胃肠道消化,测定各阶段消化产物的水解度(DH)、消化率、分子质量分布及其抗氧化活性,分析金枪鱼肉加热前、后在不同溶剂中的溶解度及其SDS-PAGE图谱。结果表明:热处理后,金枪鱼肉消化4 h后的消化率较对照组降低21.72%,DH显著低于对照组(P<0.05);在消化过程中,分子质量小于1 ku的多肽含量均随消化时间的延长逐渐增加,并在消化4 h后达到最大值,然而热处理组的多肽含量显著低于对照组(P<0.05);同时,热处理组消化产物的抗氧化活性均低于对照组,消化4h后热处理组和对照组的ABTS自由基清除能力分别为931.56μmol TE/g与1028.90μmol TE/g,表明热处理不利于金枪鱼肉的消化及其小分子肽的释放。热处理组金枪鱼肉在不同溶剂中的溶解度均显著小于对照组(P<0.05),结合SDS-PAGE图谱,说明热处理使金枪鱼肉蛋白发生热变性和降解,生成新的共价键,改变了蛋白的结构,形成更加致密的结构,从而降低其消化效率,不利于抗氧化活性小分子肽的释放。结论:对金枪鱼热处理不利于其消化,也不利于从中制备抗氧化肽。

    Abstract:

    To study effects of heat treatment on the in vitro digestion characteristics of tuna meat and the antioxidant activity of the digests, unheated and heated tuna meat were simulated for gastrointestinal digestion, and the digestibility, molecular weight distribution, antioxidant activity and the degree of hydrolysis (DH) of the digests were analyzed. In addition, the solubility of tuna meat in different solvents before and after heat treatment and its pattern in SDS-PAGE were analyzed to clarify the mechanism of the effects of heat treatment on the digestion characteristics, antioxidant activity and structure of tuna meat at the molecular level. Results showed that after heat treatment, the digestibility of tuna meat was 21.72% lower than control group and DH were significantly lower than that of the control group (P<0.05). During the digestion process, the content of peptides with molecular mass less than 1 ku increased gradually with the extension of digestion time. The maximum value was obtained after 4 h, but the content of the heat-treated group was significantly lower than that of the control group (P<0.05). At the same time, the antioxidant activity of the digests in heat treatment group was lower than that of the control group at different time, and the scavenging ability of ABTS free radical after 4 h digestion was 931.56 μmol TE/g and 1 028.90 μmol TE/g, respectively, indicating that heat treatment is not conducive to the digestion of tuna meat and releasing small molecule antioxidant peptides. The solubility of tuna meat in different solvent was significantly lower than that of the control group(P<0.05), indicating that new covalent bonds were formed during the heat treatment process of tuna meat. In addition, the degradation of protein subunits was observed in SDS-PAGE electrophoresis. The results showed that heat treatment caused thermal denaturation and degradation of tuna meat protein, and new covalent bonds were formed, which changed the structure of protein and thus reduced its digestion efficiency and the release of small molecule peptides with antioxidant activities.

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王辉;郑淋;赵谋明;刘通讯.热处理对金枪鱼肉体外消化产物特性和抗氧化活性的影响[J].中国食品学报,2021,21(7):68-75

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  • 在线发布日期: 2021-08-12
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