摘要
为了提高罗非鱼皮胶原蛋白肽作为绿色抗冻剂的实用性,通过酶促超分子组装的方式对其热滞活性进行改良。通过不同蛋白酶的作用将脯氨酸和甘氨酸分别进行超分子组装,测定组装后的游离氨基酸含量和相对分子量,并测定其过氧化氢酶残余活力和热滞活性。结果显示,胶原蛋白风味蛋白酶酶解产物(GF)中各处理组的游离氨基酸含量均增加,其中通过胰蛋白酶与木瓜蛋白酶作用的组装产物在分子量为0.1~5 kDa范围比重增加,过氧化氢酶活性降低,热滞活性增加;而碱性蛋白酶酶解产物(GA)在添加木瓜蛋白酶和胰蛋白酶组装后产物的游离氨基酸含量降低,相对分子量在0.1~5 kDa范围比重增加,各处理组过氧化氢酶活性均增加,热滞活性增加。研究结果得知GF、GA在胰蛋白酶及木瓜蛋白酶作用下与脯氨酸和甘氨酸发生超分子组装,提高了罗非鱼皮胶原蛋白肽热滞活性。
To improve the usefulness of tilapia skin collagen peptide as a green antifreeze agent,enzymatic supramolecular assembly was used to enhance its thermal hysteresis activity(THA).Proline and glycine were respectively assembled into supramolecular structures by the action of different proteases,and the assembled free amino acid content and relative molecular weights were determined,along with their residual peroxidase activity and THA.The results showed that the free amino acid content in the collagen-flavored protease enzymatic digestion product(GF)increased in all treatment groups,and the assembly product by the action of trypsin and papain exhibited increased proportion in the molecular weight range of 0.1 to 5 kDa,decreased catalase activity,and increased THA;In contrast,the free amino acid content of the alkaline protease hydrolysate(GA)product was reduced after the addition of papain and trypsin to assemble the product,with an increased proportion in the molecular weights range of 0.1 to 5 kDa,catalase activity increased in all treatment groups,and THA increased.The research results indicated that GF and GA undergone supramolecular assembly with proline and glycine under the action of trypsin and papain,enhancing the THA of tilapia skin collagen peptides.
作者
欧阳及锦
刘璐
韩梅
陈秀娟
陈忠琴
谭明堂
高加龙
曹文红
OUYANG Jijin;LIU Lu;HAN Mei;CHEN Xiujuan;CHEN Zhongqin;TAN Mingtang;GAO Jialong;CAO Wenhong(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088;Shenzhen Institute of Guangdong Ocean University,Shenzhen 518120;Guangdong Provincial KeyLaboratory of Aquatic Products Processing and Safety,Zhanjiang 524088)
出处
《中国食品添加剂》
CAS
2024年第6期100-107,共8页
China Food Additives
基金
湛江市科技计划项目(2021A05187)
深圳市科技研发资金基金基础研究面上项目(JCYJ20220530162011026)。
关键词
胶原蛋白肽
超分子组装
热滞活性
抗冻剂
改良
collagen peptides
supramolecular assembly
thermal hysteresis activity
antifreeze agent
improvement
