鱿鱼皮酶解产物的功能特性

Functional Properties of Enzymatic Hydrolysates from Squid Skin

目的:研究鱿鱼皮酶解产物的功能特性。方法:根据前期实验所得最适酶解工艺,以中性蛋白酶酶解鱿鱼皮,产物经离心、过滤、冻干,研究其抗氧化活性和加工功能特性。抗氧化活性采用·OH、O2-·清除及Fe2+螯合、FRAP体系进行评价。加工功能特性包括溶解性、稳定性、起泡性及乳化性的测定。结果:鱿鱼皮酶解产物具有良好的·OH清除能力及Fe2+螯合能力,在试验范围内分别达到84.5%和89.9%;对O2-·清除能力一般,仅53.1%。由于样品纯度问题,各体系抗氧化能力及总还原力与L-抗坏血酸相比有明显差距。此外,在加工功能特性方面,除热稳定性及泡沫稳定性不甚理想,仅80.3%和54.2%外,其它特性均良好。其中溶解性97%,冷藏稳定性89.9%,起泡性240%,乳化性808.8m2/g及乳化稳定性13.8min。结论:鱿鱼皮来源广泛,价格低廉,其酶解产物具有较好的抗氧化活性及加工功能特性,在功能食品方面具有较大的应用价值。

Objective：To study the functional properties of enzymatic hydrolysates from squid skin.Methods：The squid skin（Illex argentinus） was hydrolyzed by neutral protease.The optimum hydrolysis conditions were determined by orthogonal experiment design.The optimum conditions were temperature 40 ℃,enzyme dosage 10 000 U/g,concentration of substrate 2%,pH 8.5,and time 5 h,from which the hydrolyzed degree was 19.7%.By centrifugation,filtration and lyophilization,functional properties including antioxidant activity,solubility,stability,foaming capability,foaming stability,emulsifying capacity and emulsion stability of squid skin enzymatic hydrolysates were investigated.Result：The squid skin enzymatic hydrolysates had a good scavenging capability of ·OH and chelating activity of Fe2＋,which were 84.5% and 89.9% respectively within test range.Scavenging ·OH ability was not very ideal,which only had 53.1%.Every assay of antioxidant ability and total reducing power showed a significant difference compared with L-ascorbic acid,due to the purity of sample.Except the thermal and foaming stability which had only been 80.3% and 54.2%,solubility,cold stability,foaming capability,emulsifying capacity and emulsion stability were all satisfactory,which were 97%,89.9%,240%,808.8 m2/g and 13.8min,respectively.Conclusion：The squid skin had a wide-ranging source and low price.Furthermore,its enzymatic hydrolysates showed many excellent features,which indicated that the squid skin enzymatic hydrolysates may be valuable on developing the functional foods.