食品工业科技2024，Vol.45Issue(2)：168-174,7.DOI:10.13386/j.issn1002-0306.2023030011
超声波辅助黄鳍金枪鱼免疫活性肽酶解工艺优化
Optimization of Ultrasound-Assisted Enzymatic Hydrolysis of Immune Peptides from Thunnus albacores
摘要
Abstract
Immunomodulatory peptide was prepared from Thunnus albacores meat assisted by ultrasonic wave.Trypsin was found to be the most suitable protease based on the relative proliferation rate of mouse macrophages.The hydrolysis conditions were determined through response surface optimization experiments.Results showed that,the optimal parameters were as follows:5 h of enzymolysis time,37.6℃of temperature,and 11 min of ultrasonic time,where the relative proliferation rate of macrophages was 40.04%±2.03%.The amino acid composition and molecular weight of the peptide were also analyzed.The results showed that the essential amino acid content was 41.42%±1.24%,the hydrophobic amino acid content was 26.49%±0.79%,and the molecular weight was concentrated in 4.7～6.5 kDa.The research results would provide the theoretical and technical support for high value utilization of yellowfin tuna.关键词
黄鳍金枪鱼/超声波/酶解法/免疫活性肽Key words
Thunnus albacores/ultrasound/enzymolysis approach/immune active peptide分类
轻工纺织引用本文复制引用
徐远芳,王馨怡,刘悦,杜童申,杨华,张慧恩,王燕,沈存宽..超声波辅助黄鳍金枪鱼免疫活性肽酶解工艺优化[J].食品工业科技,2024,45(2):168-174,7.基金项目
浙江省重点研发计划(2019C02071) （2019C02071）
国家海洋局项目(NBHY-2017-S2) （NBHY-2017-S2）
宁波市公益项目(202002N3114). （202002N3114）
