食品科学 ›› 2019, Vol. 40 ›› Issue (11): 1-6.doi: 10.7506/spkx1002-6630-20180606-049

• 基础研究 •    下一篇

南极磷虾自溶前后氨基酸和胰蛋白酶降解产物的变化

胡玲萍1,张晓梅2,张鸿伟1,2,孙维维1,温运启1,林黎明2,薛长湖1,*,姜晓明1,*   

  1. 1.中国海洋大学食品科学与工程学院,山东 青岛 266003;2.青岛海关技术中心,山东 青岛 266002
  • 出版日期:2019-06-15 发布日期:2019-06-28
  • 基金资助:
    国家自然科学基金联合基金项目(U606403);国家自然科学基金面上项目(31571864);国家质量监督检验检疫总局科技计划项目(2016IK204)

Changes in Amino Acids and Tryptic Peptides from Antarctic Krill Protein before and after Autolysis

HU Lingping1, ZHANG Xiaomei2, ZHANG Hongwei1,2, SUN Weiwei1, WEN Yunqi1, LIN Liming2, XUE Changhu1,*, JIANG Xiaoming1,*   

  1. 1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China; 2. Technical Center of Qingdao Customs, Qingdao 266002, China
  • Online:2019-06-15 Published:2019-06-28

摘要: 南极磷虾富含内源自溶酶,死后易快速自溶,限制了其加工利用。为研究南极磷虾自溶特性,测定了不同条件下南极磷虾自溶酶的最适温度和pH值,然后在最适自溶条件下研究了南极磷虾自溶3 h前后的氨基酸态氮含量和组成变化,并对南极磷虾自溶前后的胰蛋白酶降解产物进行了分析。结果表明:南极磷虾自溶酶最适温度为55 ℃,最适pH值为7.5,在此条件下南极磷虾自溶后氨基酸态氮质量浓度升高;甘氨酸和脯氨酸为南极磷虾的主要游离氨基酸,其次为谷氨酸和丙氨酸,南极磷虾自溶后鲜味氨基酸如谷氨酸、甘氨酸、丙氨酸质量分数降低,而苦味氨基酸如亮氨酸、异亮氨酸、酪氨酸和苯丙氨酸质量分数升高;南极磷虾自溶后胰蛋白酶降解产物分子质量分布向小分子质量范围偏移。本实验为进一步研究南极磷虾自溶特性提供了理论依据。

关键词: 南极磷虾, 自溶, 氨基酸, 胰蛋白酶, 多肽

Abstract: Antarctic krill contains high endogenous protease activities that contribute to autolysis after its death, thus limiting its processing and utilization. In order to analyze the autolysis characteristics of Antarctic krill, the relative activity of autolytic enzymes was determined as a function of temperature and pH. It was shown that the optimum temperature of the autolytic enzymes was 55 ℃, and optimum pH 7.5; under these conditions, there was an increase in the amino nitrogen content of the autolysate. Furthermore, the changes in amino acids and tryptic peptides of Antarctic krill were analyzed before and after 3 h of autolysis at the optimum temperature and pH. The results showed that glycine and proline were the dominant amino acids of Antarctic krill, followed by glutamic acid and alanine. The contents of umami amino acids such as glutamic acid, glycine and alanine decreased, while the contents of bitter amino acids such as leucine, isoleucine, tyrosine and phenylalanine increased after the autolysis. The molecular mass distribution of the autolysate was shifted to smaller molecular mass. In conclusion, this study provides a theoretical basis for further exploring the autolysis characteristics of Antarctic krill.

Key words: Antarctic krill, autolysis, amino acids, trypsin, peptide

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