摘要
为了获得具有较高活性的抗冻肽,提高水产加工副产物的综合利用率,本试验以水解度和过氧化氢酶低温保护活性为指标,优化鱿鱼皮胶原蛋白酶解工艺,并对水解产物进行分离纯化及结构鉴定。结果表明,最佳酶解条件为:当底物浓度为4%、加酶量为4000 U·g^(-1)时,先由碱性蛋白酶于pH值8、50℃条件下酶解2 h;灭酶后由木瓜蛋白酶于pH值6、45℃条件下酶解3 h。在此条件下所得酶解产物分子量主要在1000~5000 Da之间,经G-25凝胶柱分离后得到具有较高抗冻活性的F2组分,其主要成分的氨基酸序列可能为Gly-Pro-Try-Pro-Ala-Ala-Asn-Ser-Pro-Glu或Glu-Pro-Ser-Asn-Ala-Ala-Pro-Try-Pro-Gly。本研究为鱿鱼皮的精深加工和新型抗冻剂的开发提供了一定的理论依据。
In order to obtain the antifreeze peptide with higher activity and improve the utilization rate of byproducts from aquatic processing,the enzymatic hydrolysis of squid skin collagen was optimized according to the hydrolysis degree(DH)and cryoprotective effect on catalase,then the hydrolysates were purified and identified.The optimal condition of enzymatic hydrolysis was as follows:Alkaline protease was used to hydrolyze for 2 h at 50℃and pH 8 with substrate concentration of 4%and enzyme dosage of 4000 U·g^(-1),papain was used to hydrolyze subsequently for 3 h at 45℃and pH 6 after inactivation.Under this condition,the molecular weight of the hydrolysates was mainly distribution in 1000~5000 Da.The fraction F2 with high antifreeze activity was obtained by G-25 gel filtration chromatography,and its major amino acid sequence was tentatively identified as Gly-Pro-Try-Pro-Ala-Ala-Asn-Ser-Pro-Glu or Glu-Pro-Ser-Asn-Ala-Ala-Pro-Try-ProGly.This study provides a theoretical basis for the intensive processing of squid skin and the development of new antifreeze agents.
作者
蔡金秀
马佳雯
何璐瑶
曹少谦
戚向阳
CAI Jinxiu;MA Jiawen;HE Luyao;CAO Shaoqian;QI Xiangyang(College of Biological and Environmental Sciences,Zhejiang Wanli University,Ningbo,Zhejiang 315100;Cllege of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)
出处
《核农学报》
CAS
CSCD
北大核心
2023年第4期749-757,共9页
Journal of Nuclear Agricultural Sciences
基金
浙江省基础公益研究项目(LGN22C200003)
浙江省重点研发项目(2019C02071)。
关键词
鱿鱼皮
胶原蛋白
抗冻肽
制备工艺
squid skin
collagen
antifreeze peptide
preparation technology
