摘要
采用自溶法水解鱿鱼内脏,测定鱿鱼内脏自溶液(squid viscera autolysates,SVAs)的蛋白质提取率、可溶性氮含量、游离氨基酸含量和水解度,分析SVAs总氨基酸组成,评价其营养价值,并对SVAs的体外抗氧能力进行分析。结果表明:SVAs的蛋白质提取率为(53.89±1.17)%、可溶性氮质量分数为(78.47±1.16)%、游离氨基酸质量浓度为(0.22±0.03)mg/m L、水解度为(14.73±2.02)%。SVAs中必需氨基酸含量占氨基酸总量的37.03%,呈味氨基酸(天冬氨酸、谷氨酸、丙氨酸和甘氨酸)含量占氨基酸总量的42.40%。氨基酸组成与联合国粮农组织/世界卫生组织推荐氨基酸评分标准模式和全鸡蛋蛋白质氨基酸模式相比较,得出SVAs是一种营养丰富、且氨基酸组成合理的优质蛋白源。研究还表明,SVAs具有良好的体外抗氧化能力,其中清除1,1-二苯基-2-三硝基苯肼自由基和羟自由基的IC50值分别为0.24 mg/m L和0.74 mg/m L,还原能力强于相同质量浓度的L-肌肽。
The squid viscera were hydrolyzed via autolysis to produce squid viscera autolysates (SVAs). The protein yield,soluble nitrogen content, free amino acid content and degree of hydrolysis (DH) of SVAs were assayed. Moreover, the totalamino acid composition of SVAs was evaluated to determine their nutritional value. The in vitro antioxidant activity wasalso determined. Results showed the protein yield, soluble nitrogen content, free amino acid concentration and degree ofhydrolysis of SVAs were (53.89 ± 1.17)%, (78.47 ± 1.16)%, (0.22 ± 0.03) mg/mL and (14.73 ± 2.02)%, respectively. Theessential amino acid content of SVAs was 37.03%. Furthermore, the content of taste-active amino acids including asparticacid, glutamic acid, alanine and glycine was 42.40%. According to the amino acid score pattern recommended by theFAO/WHO and the amino acid pattern of whole egg proteins, SVAs can be seen as a good source of rich proteins andreasonable amino acid components. SVAs displayed in vitro strong antioxidant activity with IC50 values for scavenging1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals and hydroxyl radicals of 0.24 and 0.74 mg/mL, respectively. In addition,SVAs showed stronger reducing power compared with the same concentration of L-carnosine.
作者
张开强
韦荣编
宋茹
江旭华
ZHANG Kaiqiang;WEI Rongbian;SONG Ru;JIANG Xuhua(Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food Science and Pharmacy,Zhejiang Ocean University, Zhoushan 316022, China;College of Marine Science and Technology, Zhejiang Ocean University,Zhoushan 316022, China;Zhejiang Fudan Tourism Food Co. Ltd., Zhoushan 316022, China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2017年第1期238-243,共6页
Food Science
基金
舟山市科技计划项目(2014C41005)
浙江省自然科学基金项目(LY15C200018)
关键词
鱿鱼内脏
自溶液
营养评价
体外抗氧化性
squid viscera
autolysates
nutritional value assessment
in vitro antioxidant activity
