| 鱿鱼内脏制备功能性短肽的初步研究 |
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| 引用本文： | 李圣艳,李学英,杨宪时,田晓清,黄洪亮.鱿鱼内脏制备功能性短肽的初步研究[J].中国农学通报,2015,31(20):39-43. |
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| 作者姓名： | 李圣艳 李学英 杨宪时 田晓清 黄洪亮 |
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| 作者单位： | (;1.中国水产科学研究院东海水产研究所,上海 200090；;2.上海海洋大学食品学院,上海 201306) |
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| 基金项目： | 基金项目：国家863计划“农业部引进国际先进农业科学技术”(2012AA092303)；上海市农业科技成果转化项目“虾贝类高效加工技术应用与产业化示范”[沪农科转字(2015)第2-1号]；农业部948计划“水产品温和加工关键技术引进”(2011-Z12)。 |
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| 摘 要： | 为了选取水解鱿鱼内脏效果较优的蛋白酶，并对鱿鱼内脏的水解液进行分析，测定水解液的分子量分布范围，并对洗脱液的DPPH自由基清除能力进行分析。试验选取碱性蛋白酶、中性蛋白酶、胰蛋白酶、动物蛋白酶、风味蛋白酶、木瓜蛋白酶对鱿鱼内脏进行水解，通过测定水解液的总氮含量、氨基态氮含量，比较各水解液的水解度、氮收率以及水解得率。经大孔树脂对胰蛋白酶水解液进行水、20%、60%、80%甲醇-水梯度洗脱，经液相质谱(LC-MS)进行分析。结果发现水解液短肽分子量范围在100~2400，其中以60%梯度洗脱的水解液分子量分布范围较为集中，且以分子量在200左右的化合物为主，对各洗脱梯度水解液的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力分析可知60%梯度洗脱水解液DPPH清除能力为40.21%。胰蛋白酶为水解鱿鱼内脏较优的蛋白酶，且60%甲醇-水为最优洗脱浓度。
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| 关 键 词： | 兰白经济区 兰白经济区 高新技术产业 产业集聚 经济增长 |
| 收稿时间： | 3/8/2015 12:00:00 AM |
| 修稿时间： | 2015/5/18 0:00:00 |
Preparation of Functional Oligopeptides from Squid Viscera |
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| Li Shengyan,Li Xueying,Yang Xianshi,Tian Xiaoqing and Huang Hongliang.Preparation of Functional Oligopeptides from Squid Viscera[J].Chinese Agricultural Science Bulletin,2015,31(20):39-43. |
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| Authors: | Li Shengyan Li Xueying Yang Xianshi Tian Xiaoqing and Huang Hongliang |
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| Institution: | (;1.East China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200090;2.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306) |
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| Abstract: | To select the superior protease for enzymatic hydrolysis of squid viscera, hydrolyzate of squid viscera and its DPPH free radical scavenging capacity were analyzed, and the distribution of molecular weight was determined. Alkaline protease, neutral proteinase, trypsin, animal protease, flavored proteinase, and papain were selected for enzymatic hydrolysis of squid viscera. Hydrolysis degree, nitrogen yield and hydrolysis yields of different hydrolysate were compared by measuring total nitrogen content and amino nitrogen content of the hydrolysate. Tryptic hydrolyzate was eluted with water, 20%, 60% and 80% methanol-water through macroporous resin HP-20, and then analyzed by LC-MS. The results showed that the molecular weight of short peptide in the hydrolysate was 100-2400. The samples processed by 60% methanol-water gradient was more concentrated and the molecular weight of the hydrolysates were mainly about 200. The analysis of DPPH free radical scavenging capacity of each elution gradient hydrolyzate indicated that DPPH radical scavenging capacity of the hydrolyzate eluted with 60% methanol-water was 40.21%. The superior protease for enzymatic hydrolysis of squid viscera was trypsin, and 60% methanol-water was the optimum elution concentration. |
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| Keywords: | squid viscera hydrolysate short peptides with low molecular weight |
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