福建农业学报2025，Vol.40Issue(7)：736-742,7.DOI:10.19303/j.issn.1008-0384.2025.07.011
金枪鱼蒸煮液蛋白酶酶解物理特征及功能活性评价
Physicochemical Properties and Functional Activity of Enzymatically Hydrolyzed Tuna Cooking Liquid
摘要
Abstract
[Objective]Physiochemical properties and functional activities of the enzymatically hydrolyzed cooking liquid from tuna processing were analyzed in vitro to evaluate the potential of byproduct utilization.[Method]Six proteases were used to hydrolyze the liquid from steam-cooking tuna.Physiochemical properties as well as functional activities of the hydrolyzed liquid were analyzed.[Result]The protease-digestion on the tuna cooking liquid did not affect the DPPH radical scavenging ability or xanthine oxidase inhibition but significantly raised the ABTS radical scavenging ability of the resulting liquid.Among all proteases tested,the pineapple protease had the highest EC50 on free radical scavenging of 0.24 mg·mL-1,but the animal hydrolyzed protease or trypsin delivered the greatest effect on bone cell proliferation.At a volume concentration of acid-soluble protein in the enzyme digestion product at 1 mg·mL-1,the animal hydrolyzed protease produced an osteoclast proliferation rate of 133.78%,while trypsin yielded 132.13%.Although the difference between the two proteases was not significant,extremely significant differences existed in comparison to the other proteases.[Conclusion]Compared to antioxidant capacity and xanthine oxidase inhibitory activity,tuna cooking liquid exhibits excellent osteoblast proliferation-promoting activity,providing a reference for the preparation and development of functional peptides from tuna cooking liquid proteins.关键词
金枪鱼副产物/抗氧化活性/黄嘌呤氧化酶抑制活性/促成骨细胞增殖活性Key words
tuna by-products/antioxidant activity/xanthine oxidase inhibitory activity/proliferative activity of osteoblasts分类
轻工纺织引用本文复制引用
吴羽茜,梁璋成,张甜甜,王瑛,陈秉彦,李致瑜,何志刚,林晓姿..金枪鱼蒸煮液蛋白酶酶解物理特征及功能活性评价[J].福建农业学报,2025,40(7):736-742,7.基金项目
福建省农业科学院优秀科技创新人才专项(YCZX202410) （YCZX202410）
福建省科技计划公益类专项(2022R1032004) （2022R1032004）
福建省农产品(食品)加工重点实验室开放课题(NJG2022004) （食品）
