鲅鱼蛋白水解产物功能性质分析

Functional properties of protein hydrolysate abstained from spanish mackerel

研究了鲅鱼酶解产物水溶性、持油持水能力、粘度等特性及抗氧化活性等功能性质。研究结果表明,鲅鱼蛋白在被木瓜蛋白酶酶解后（水解度25%）,酶解液在pH3-11条件下具有很好的水溶性,水解物分子质量多集中在1350u以下,其TCA-NSI在46.0%-76.8%之间,但亲油能力和水合能力均有所下降,由于较高的水解度和木瓜蛋白酶的酶切特性的影响,鲅鱼蛋白水解液的起泡性和起泡稳定性均不理想,在蛋白质浓度10-80mg/m L范围内,鲅鱼蛋白水解液20℃运动粘度为1.14-1.82mm^2/s,具有较好的流动性。鲅鱼蛋白水解产物具有较好的还原力、自由基清除能力和抗脂质过氧化能力,抗氧化活性随着浓度的增加而升高,鲅鱼蛋白水解液的抗氧化能力和其浓度间呈现剂量效应关系。本文对鲅鱼蛋白水解产物的功能性质方面的研究可为其在食品加工中的应用提供技术支持。

Founctional properties of solubility,hydrophilic and lipophilic ability,viscosity,and antioxidant activity of protein hydrolysates from spanish mackerel were investigated in this paper. The results showed that when spanish mackerel protein was hydrolyzed by papain（DH 25%）, high solubility of the hydrolysates was observed within pH range of 3.0-11.0（TCA-NSI was between 46.0% and 76.8%）,most fractions Mw of hydrlysates were lower than 1350u,but hydrophilic and lipophilic ability were all reduced,due to the high degree of hydrolysis and digestion characterization of papain,foaming ability and foaming stability of mackerel protein hydrolyzates was undesirable. It was observed that hydrolates had high protein content（10-80mg/mL） and low viscosity which was of 1.14-1.82mm^2/s of kinematic viscosity under 20℃. It was provided that mackerel protein hydrolyzate had good reducing power,free radical scavenging and anti-lipid peroxidation,the antioxidant capacity increased with the increase of hydrolysate concentration in a dose-effect relationship. The research of this paper about the functional properties of protein hydrolyzates from spanish mackerel would be useful for providing technical support on its application in food processinch