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投稿时间：2023-07-25
投稿时间：2023-07-25
中文摘要: 为实现鲣鱼（Katsuwonus pelamis）红肉高值化利用，对鲣鱼红肉酶解工艺进行优化。该研究对5 种蛋白酶进行筛选，通过单因素试验，探究酶解pH 值、酶解温度、料液比、酶添加量和酶解时间对鲣鱼红肉酶解液二肽激肽酶-IV（dipeptidyl peptidase-IV，DPP-IV）抑制活性和水解度（degree of hydrolysis，DH）的影响。采用响应面分析法优化鲣鱼红肉DPP-IV 抑制肽制备工艺条件。试验结果表明，最佳制备工艺条件为中性蛋白酶添加量8 160.27 U/g、酶解pH 值为7、酶解温度55.40 ℃、酶解时间5.35 h、料液比1∶8（g/mL）。在最优工艺条件下，DH 为（32.19±0.39）%，DPP-IV 抑制率为（56.00±1.14）%，与响应面预测值拟合较好。综上，中性蛋白酶制备的鲣鱼红肉肽具有一定的DPP-IV 抑制活性。
中文关键词: 鲣鱼红肉 鲣鱼红肉肽 酶解工艺 水解度 二肽激肽酶-IV（DPP-IV）
Abstract:The enzymatic hydrolysis process of skipjack tuna（Katsuwonus pelamis）dark muscles was optimized to achieve a high-value utilization of the dark muscles.After screening five proteases，this study investigated the effects of pH，enzymatic hydrolysis temperature，solid-to-liquid ratio，protease addition amount，and time during the enzymatic hydrolysis on the dipeptidyl peptidase-IV（DPP-IV）inhibitory activity and the degree of hydrolysis（DH）of enzymatic hydrolysate of skipjack tuna dark muscles by single factor test.Response surface methodology was applied to optimize the preparation conditions of DPP-IV inhibitory peptide from skipjack dark muscles. The results showed that the optimum preparation conditions were as follows:The neutral protease addition of 8 160.27 U/g，the pH of 7，the enzymatic hydrolysis temperature of 55.40 ℃，the enzymatic hydrolysis time of 5.35 h，and the solid-to-liquid ratio of 1∶8（g/mL）. Under the optimal conditions，the DH was（32.19±0.39）%，and the inhibition rate of DPP-IV was（56.00±1.14）%，both fitting well with the predicted value of the response surface.In summary，skipjack tuna dark muscle peptides prepared by neutral proteases had better DPP-IV inhibitory activity.
keywords: skipjack tuna dark muscles skipjack tuna dark muscle peptide enzymatic hydrolysis process degree of hydrolysis dipeptidyl peptidase-IV（DPP-IV）
文章编号：202424012 中图分类号： 文献标志码：
基金项目:舟山市普陀区科技计划项目（2022JH011）
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