鱼类加工副产物来源抗氧化肽的制备、构效关系及食品应用研究进展

Research progress on preparation, structure-activity relationship and food application of antioxidant peptides derived from fish processing by-products

中文关键词:  鱼类副产品  抗氧化肽  酶解  构效关系  应用进展

英文关键词:fish by-products  antioxidant peptides  enzymatic hydrolysis  structure–activity relationship  food preservation

中文摘要:

      鱼类加工副产物富含胶原蛋白、肌原纤维蛋白及多种内源性酶, 是制备天然抗氧化肽的重要蛋白资源。近年来, 相关研究更加重视制备过程对肽段结构和抗氧化活性的影响, 并逐步将活性评价延伸至食品基质。本文围绕原料特征、制备技术、构效关系和食品应用, 综述鱼皮、鱼鳞、鱼骨、鱼头、内脏及鱼鳔等副产物来源抗氧化肽的研究现状, 重点分析酶解、微生物发酵和超声辅助酶解对肽段分子量分布、活性残基暴露及序列组成的影响, 并从分子量、氨基酸组成、序列位置、二级结构和食品界面作用等方面归纳其构效关系。综上, 本文为鱼类加工副产物的高值化利用、抗氧化肽的定向制备以及其在食品抗氧化和保鲜中的应用提供理论依据。

英文摘要:

      Fish processing by-products are rich in collagen, myofibrillar proteins and endogenous enzymes, and are valuable protein resources for the preparation of natural antioxidant peptides. Recent studies have paid increasing attention to the effects of preparation processes on peptide structure and antioxidant activity, and have extended activity evaluation to food matrices. This review summarized the research progress of antioxidant peptides derived from fish skin, scales, bones, heads, viscera and swim bladders, with emphasis on the effects of enzymatic hydrolysis, microbial fermentation and ultrasound-assisted hydrolysis on molecular weight distribution, exposured of active residues and peptide sequence composition. The structure-activity relationships were discussed in terms of molecular weight, amino acid composition, sequence position, secondary structure and interfacial action in food systems. In summary, this review provides a theoretical basis for the high-value utilization of fish processing by-products, the targeted preparation of antioxidant peptides, and their applications in food antioxidation and preservation.