丁 琳,余运波,闫景坤.复合蛋白酶水解河蚬肉的工艺优化[J].食品安全质量检测学报,2021,12(23):9226-9232
复合蛋白酶水解河蚬肉的工艺优化
Study on hydrolysis technology of Corbicula fluminea with complex proteases
投稿时间:2021-07-01  修订日期:2021-11-04
DOI:
中文关键词:  河蚬  复合蛋白酶  酶解  抗氧化活性
英文关键词:Corbicula fluminea  complex proteases  enzymolysis  antioxidant activity
基金项目:
作者单位
丁 琳 河南轻工职业学院轻化工程系 
余运波 江苏大学食品与生物工程学院 
闫景坤 江苏大学食品与生物工程学院 
AuthorInstitution
DING Lin Department of Light Chemical Engineering, Henan Light Industry Vocational College 
YU Yun-Bo School of Food and Biological Engineering, Jiangsu University 
YAN Jing-Kun School of Food and Biological Engineering, Jiangsu University 
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中文摘要:
      目的 对复合蛋白酶水解河蚬肉的工艺进行优化, 以改善河蚬肉加工现状, 提高河蚬肉的利用率和附加值。方法 研究不同复合蛋白酶(碱性蛋白酶、胰蛋白酶、木瓜蛋白酶、中性蛋白酶、风味蛋白酶)对河蚬肉水解过程的影响, 利用单因素实验结合正交实验确定最佳酶解条件, 评价河蚬酶解液的体外抗氧化活性。结果 河蚬肉的最佳水解蛋白酶为: 风味蛋白酶和胰蛋白酶。获得的最佳酶解条件为: 复合酶配比1:1 (m:m)、加酶量1500 U/g、酶解时间6 h、酶解温度50 ℃和pH 8.0, 此条件下酶解液的蛋白质水解度、游离氨基酸态氮含量和可溶性短肽含量分别为36.87%、 5.65 mg/mL和15.60 mg/mL。与河蚬匀浆上清液相比, 河蚬酶解液具有更强的水溶性维生素E (Trolox)等价抗氧化能力、还原二价铁离子能力和清除1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl, DPPH)自由基能力。结论 优化后的复合蛋白酶具有较强的清除自由基能力和抗氧化活性, 研究结果可为河蚬在功能性食品的开发与应用提供一定的理论价值。
英文摘要:
      Objective To optimize the hydrolysis technology of Corbicula fluminea meat with complex proteases, so as to improve the processing status of C. fluminea and increase its utilization and added values. Methods The effects of different complex proteases (alkaline protease, trypsin, papain, neutral protease, and flavor protease) on the hydrolysis process of C. fluminea were investigated, the optimal enzymatic hydrolysis conditions were determined by single factor experiment and orthogonal experiment, and the in vitro antioxidant activity of C. fluminea enzymatic hydrolysate was evaluated. Results The best hydrolytic protease of C. fluminea was flavor protease and trypsin. The optimum enzymatic hydrolysis conditions were as follows: Compound enzyme ratio 1:1 (m:m), enzyme dosage 1500 U/g, enzymatic hydrolysis time 6 h, enzymatic hydrolysis temperature 50 ℃ and pH 8.0. On this condition, the degree of protein hydrolysis, free amino acid nitrogen content and soluble short peptide content were 36.87%, 5.65 mg/mL and 15.60 mg/mL, respectively. Compared with the homogenate supernatant of C. fluminea, the enzymatic hydrolysate of C. fluminea had stronger water soluble vitamin E (Trolox) equivalent antioxidant capacity, the ability to reduce divalent iron ions and the ability to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals. Conclusion The optimized enzymatic hydrolysate of C. fluminea has strong free radical scavenging ability and antioxidant activity. The research results can provide some theoretical value for the development and application of C. fluminea in functional food.
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