三文鱼多肽对鱼糜制品品质的影响及其生物活性的研究

Study on the effect of salmon polypeptide on the quality of surimi products and its biological activity

中文关键词:  三文鱼多肽  鱼糜凝胶  鱼糜制品品质  抗氧化活性  成骨活性  碱性磷酸酶活性

英文关键词:salmon polypeptide  surimi gel  surimi product quality  antioxidant activity  osteogenic activity  alkaline phosphatase activity

中文摘要:

      目的 利用三文鱼加工废弃物制备多肽, 探究其对鱼糜品质的影响及其生物活性。方法 以三文鱼头部、鱼骨以及其他副产物废弃料为原料, 通过胃蛋白酶、胰蛋白酶、中性蛋白酶进行酶解制备多肽, 讨论并比较其对鱼糜品质的影响, 并从体外抗氧化活性以及促骨生成活性两个角度对其生物活性进行初步探究。结果 三文鱼不同部位以及不同的酶所制备的多肽对鱼糜凝胶均具有改良作用, 其中, 鱼骨中性酶肽效果最显著, 提升了凝胶强度、持水性以及白度等指标, 降低蒸煮损失以及氧化变色, 且具备较好的体外抗氧化活性, 同时能够促进成骨细胞的增殖分化, 有效提高细胞碱性磷酸酶活性。结论 三文鱼多肽对鱼糜品质具有改良作用, 并具有良好的抗氧化活性及成骨活性, 可为潜在抗骨质疏松活性肽的进一步开发利用提供理论基础。

英文摘要:

      Objective To prepare peptides from salmon processing waste and investigate its effect on the quality of surimi and its biological activity. Methods The peptides were prepared by enzymatic digestion of salmon head, fish bone and other by-product waste materials with pepsin, trypsin and neutral protease, and their effects on the quality of surimi were discussed and compared, and their biological activities were initially investigated in terms of in vitro antioxidant activity and osteogenic activity. Results The peptides prepared from different parts of salmon and different enzymes could improve the gel of surimi, among which, the neutral enzyme peptide of fish bone had the most significant effect, which improved the gel strength, water-holding capacity and whiteness, reduced cooking loss and oxidative discoloration, and had good in vitro antioxidant activity, as well as could promote the proliferation and differentiation of osteoblasts and effectively increase the cellular alkaline phosphatase activity. Conclusion The salmon polypeptide can improve the quality of surimi and has good antioxidant and osteogenic activities, which can provide a theoretical basis for the further development and utilization of the potential anti-osteoporosis active peptide.