摘要
探讨了以南海低值鱼蛋白为原料,采用木瓜蛋白酶和风味酶的复合酶水解制备多肽复合物,并制备多肽-钙螯合物,对螯合工艺及螯合产物的结果及抗氧化和抗菌功能特性进行了初步研究。结果表明:DH为5%的多肽与钙离子螯合效果最佳,螯合率为81.75%;化学分析及红外光谱说明活性肽与钙离子螯合并形成稳定结构的螯合物;未经过乙醇沉淀的螯合钙具有明显的抗氧化活性,其抗氧化作用相当于生育酚的94.43%,经过80%乙醇沉淀的螯合物具有显著的抗枯草芽孢杆菌和金黄色葡萄球菌活性,其抑菌圈均直径分别为16mm和16mm。通过本研究,不仅为低值鱼的深精加工与综合利用开辟了新的途径,而且也为低值鱼酶解多肽螯合物的广泛应用奠定了基础。
This study focusd on the preparation of low-value fish protein chelating Ca^2＋ by compound enzymolysis method, and study on the aspects of chelate condition, antioxidation and antibacterial function. The results showed that the peptides of DH 5% have the best chelation effect with Ca^2＋ with the percent of chelation 81.75%. The chelation between them was explained by chemistry analysis and IR method. The results demonstrated that the iron chelates have stable structure, the deposit in the solution of water has 94 percent antioxidation capability of α-tocopherol, the deposit in the solution of 80% alcohol shows significant inhibitory activity against Bacillus subtilis and Staphylococcus aureus, and the antibacterial diameters are 16 mm and 16 mm respectively. The above research lays a new way to utilize wasterfish and provides the essential information for the enzymatically hydrolyzed waste fish protein chelate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期202-206,共5页
Food Science
基金
国家自然科学基金资助项目(30371123)
关键词
鱼蛋白
多肽-钙螯合物
酶解制备
抗氧化
抗菌
fish protein
peptides-Ca^2＋
chelation
enzymic process
antioxidation antibacterial
