鲐鱼为原料制备低分子质量肽及其功能特性

Preparation and functional properties of low molecular weight peptides from chub mackerel

为研究分子质量与鲐鱼多肽功能特性的关系,采用超滤技术对鲐鱼多肽进行分级截留,获得>10 kDa、5~10 kDa、<5 kDa等3个超滤组分,研究其功能特性、抗氧化活性以及免疫活性。结果表明,pH为3~11时,鲐鱼多肽不同分子质量组分均具有较好的溶解性。随着分子质量的降低,持水性、持油性、起泡性以及乳化性等功能特性均发生显著变化。同时鲐鱼多肽不同分子质量组分均表现出一定的抗氧化活性与免疫活性,其中<5 kDa超滤组分的抗氧化活性与免疫活性最高。氨基酸组成分析发现,鲐鱼多肽各超滤组分氨基酸含量丰富。该研究结果可为后续鲐鱼多肽在保健食品中的加工和开发提供理论依据。

To investigate the relationship between molecular weight and functional properties of chub mackerel peptides,three ultrafiltration fractions of chub mackerel peptides(>10 kDa,5-10 kDa,and<5 kDa)were obtained by ultrafiltration technique to investigate their functional properties,antioxidant activity,and immunological activity.Results showed that the solubility of chub mackerel peptide fractions with different molecular weights was good in the pH range of 3-11.As the molecular weight decreased,the functional properties such as water-holding capacity,oil-holding capacity,foaming capacity,and emulsification capacity changed significantly.The antioxidant activity and immunological activity of the different molecular weight fractions of the chub mackerel peptides were also observed,with the highest antioxidant and immunological activity of the<5 kDa ultrafiltration fraction.Finally,the amino acid composition of the ultrafiltrated fractions of chub mackerel peptides was analyzed and found to be rich in amino acids.The results of this study could provide a theoretical basis and reference for the subsequent processing and development of mackerel peptides in healthy food.