金枪鱼红肉抗氧化肽制备及功能性肽饮料配方优化

Preparation of Thunnus dark meat antioxidant peptide and optimization of functional peptide drink formulation

中文关键词:  金枪鱼红肉  鱼蛋白水解物  抗氧化活性  肽饮料  正交优化

英文关键词:Thunnus dark meat  fish protein hydrolysate  antioxidant activity  peptide beverage  orthogonal optimization

中文摘要:

      目的 制备金枪鱼红肉抗氧化肽, 并以此抗氧化肽为原料开发一款功能性肽饮料。方法 以金枪鱼红肉为原料, 选用复合蛋白酶、碱性蛋白酶、中性蛋白酶、风味蛋白酶和胰蛋白酶5种蛋白酶对其进行水解, 以水解度为指标筛选适合的蛋白酶, 对水解度最高的酶解产物进行抗氧化活性分析, 并使用还原糖、柠檬酸、乙基麦芽酚、β-环状糊精对金枪鱼酶解液进行风味调配, 并通过正交优化其配方。结果 复合蛋白酶酶解物的水解度最高为16.73%, 酶解液具有良好的抗氧化活性。通过正交实验获得的金枪鱼肽饮料最佳配方为还原糖添加量10%、柠檬酸添加量0.6%、β-环状糊精添加量0.5 mg/mL、乙基麦芽酚添加量0.06%, 该饮料理化指标和微生物指标符合国家标准, 饮料总氨基酸含量为5.264 g/100 g, 必需氨基酸/总氨基酸和必需氨基酸/非必需氨基酸均接近蛋白质理想模式, 抗氧化氨基酸占总氨基酸含量的50.03%, 表明产品具有良好的抗氧化能力。结论 本研究通过复合 蛋白酶酶解获得了金枪鱼红肉抗氧化肽, 并以此为原料开发了一款抗氧化功能肽饮料, 可为金枪鱼红肉功能肽的制备及功能肽产品的开发提供参考。

英文摘要:

      Objective To prepare Thunnus dark meat antioxidant peptide, and develop a functional peptide drink based on this antioxidant peptide. Methods The Thunnus dark meat was hydrolyzed with 5 kinds of proteases, namely, complex protease, alkaline protease, neutral protease, flavor protease and trypsin. Screening of suitable proteases by hydrolysis degree and analysis of antioxidant activity of the enzyme product with the highest degree of hydrolysis. The Thunnus enzymatic solution was flavored with reducing sugar, citric acid, ethyl maltol, and β-cyclodextrin to preparation a Thunnus peptide beverage with high antioxidant activity, and the formula was optimized by orthogonal method. Results The highest hydrolysis degree of the complex protease enzymolysis was 16.73%, and the hydrolytic solution had good antioxidant activity. The best formulation of Thunnus peptide drink was determined by orthogonal test: 10% reducing sugar addition, 0.6% citric acid addition, 0.5 mg/mL β-cyclodextrin addition, 0.06% of ethyl maltol addition. The beverage physical, chemical and microbiological indicators in line with national standerds, the total amino acid content of the beverage was 5.264 g/100 g. Both the essential amino acids/total amino acids and essential amino acids/non-essential amino acids were close to the ideal pattern of protein, and the antioxidant amino acids accounted for 50.03% of the total amino acid content, indicating that the product had good antioxidant ability. Conclution In this study, antioxidant peptides from Thunnus dark meat have been obtained by enzymolysis of complex protease, and an antioxidant functional peptide drink has been developed from this material, which can provide references for the preparation of Thunnus dark meat functional peptides and the development of functional peptide products.