三文鱼皮四种蛋白酶酶解物抗氧化活性及功能特性的差异研究

为进一步合理开发利用三文鱼皮,本研究对碱性蛋白酶、中性蛋白酶、风味蛋白酶和复合蛋白酶水解所制备三文鱼皮酶解物的抗氧化活性与功能特性进行了比较。结果表明,三文鱼皮碱性蛋白酶酶解物的水解度(20.18%)和三氯乙酸可溶性氮得率(40.14%)最高,小分子肽含量高达99.97%,其抗氧化活性显著优于其他组(P<0.05);且碱性蛋白酶酶解物的溶解性和持水性最高,分别为87.21%和26.92%;中性蛋白酶酶解物的持油性和乳化性能最强,分别为4.67%和14.69%;而风味蛋白酶酶解物的乳化稳定性显著优于其他组(P<0.05)。综上所述,碱性蛋白酶为制备三文鱼皮蛋白抗氧化肽的最优蛋白酶。本研究为三文鱼皮副产物的高值化利用提供了数据支持和理论基础。

Study of Four Proteases on Antioxidant Activities and Functional Properties of Salmon Skin Hydrolysates

In order to further rationally develop and utilize the salmon skin, the objective of this study was to characterize the antioxidant activities and functional properties of salmon skin which was hydrolyzed by Neutrase, Alcalase, Flavourzyme and Protamex of hydrolysis. The results showed that Alcalase salmon skin hydrolysate exhibited the highest hydrolysis degree (20.18%) and TCA-soluble nitrogen yield (40.14%),contained up to 99.97% small molecular mass polypeptide and had better antioxidant activity than did other groups (P<0.05). Also, Alcalase hydrolysate had the highest solubility (87.21%) and water holding capacity (26.92%). The highest oil holding capacity (4.67%) and emulsifying activity index (14.69%) were detected for Neutrase hydrolysate. However, the highest emulsion stability index was found for Flavourzyme hydrolysate (P<0.05). In conclusion, Alcalase is the optimal protease for the preparation of salmon skin antioxidative hydrolysate. This study provided data support and theoretical foundation for the high value utilization of salmon skin by-products.