食品工业科技2025，Vol.46Issue(11)：224-231,8.DOI:10.13386/j.issn1002-0306.2024060372
基于促成骨活性的金枪鱼蒸煮液蛋白酶酶解工艺优化
Optimization of Protease Digestion Process of Tuna Cooking Liquid Based on Bone-enhancing Activity
摘要
Abstract
In order to clarify the physicochemical characteristics of the proteolytic digest of tuna cooking liquid and to investigate its osteoblast-promoting activity,the proteins in the tuna cooking liquid were separately hydrolysed by six proteases.The effects of different proteases on the proteolysis,molecular weight and amino acid composition of cooking liquids were investigated.The osteoblast-proliferative activities of different proteolyte was evaluated and the enzymatic process was optimized.Trypsin showed a high proteolysis(53.51％)of tuna cooking liquid protein.The proportion of small molecule peptides in the hydrolysate was 85.85％and was rich in glycine,tyrosine,phenylalanine that promoted osteoblast proliferation.Trypsin hydrolysate had the best osteoblast-proliferative activity,the dose-response relationship was consistent with y=0.4139x3-20.558x2+49.581x+99.203(R2=0.9597).The optimal enzymatic process of trypsin was 3.5 h,50 ℃,10000 U/g specific activity of enzyme and pH8.0.Under the optimal process,the osteoblast proliferation rate of the tuna cooking liquid protein hydrolysate was 136.71％.Thus,trypsin has the potential to produce active peptides for osteoblast proliferation in tuna.关键词
金枪鱼蒸煮液/促成骨细胞增殖肽/水解物/工艺优化Key words
tuna cooking liquid/osteoblast proliferation peptides/hydrolysate/process optimization分类
轻工纺织引用本文复制引用
吴羽茜,王瑛,林晓姿,陈秉彦,何志刚..基于促成骨活性的金枪鱼蒸煮液蛋白酶酶解工艺优化[J].食品工业科技,2025,46(11):224-231,8.基金项目
福建省农科院优秀科技创新人才专项(YCZX202410) （YCZX202410）
福建省属公益类科研院所基本科研专项(2022R1032004). （2022R1032004）
