带鱼下脚料水解螯合物制备及其生物特性研究.pdf

第29卷第1期
浙江海洋学院学报(自然科学版)
2010年1月
Joumal of Zhejiang Ocean University(Natural Science)
Jan.,2010
文章编号:1008-830X(201001-0049-06
带鱼下脚料水解螯合物制备及其生物特性研究
陈国章1,谢超2
(!渐ジ江兴业集团有限公司,浙江舟山3161002.浙江海洋学院食品与药学学院、医学院,浙江舟山316000
摘要:通过对带鱼下脚料水解物亚铁螯合修饰及其功能性研究,为带鱼下脚料水解物的高效利用奠定理论基础。采
用复合酶水解法和亚铁修饰法进行初步研究。未脱脂的带鱼下脚料水解螯合修饰的最适条件为蛋白质水解度为5%、螯合
pH为7.0、鰲合温度为20℃、螯合时间为15min;经无水乙醇沉淀可获得4种螯合组分,分别为:CA,螯合后产生的沉淀物组
分;CB,沉淀于50%无水乙醇中的组分;CC,悬浮于80%无水乙醇中组分;CD,沉淀于80%无水乙醇底部组分。在这4种组分
中,CB抗氧化活性最高,其抗氧化活性可达到a-生育聆活性的92%;CD抗菌性最强,它对大肠杆菌、葡萄球菌、沙门氏菌以
及枯草芽胞杄菌都具有抗菌性。带鱼下脚料水解螯合可作为食品添加剂在食品工业中应用。
关键词:带鱼下脚料;复合蛋白酶;螯合;功能性
中图分类号:TS254.1
文献标识码
Studies on the Functionality of Protein Hydrolysates
of Chelate by Enzymolysis from Hairtail Waste
CHEN Guo-zhang, XIE Chao
(1. Zhejiang Industrial Group Co, Ltd, Zhoushan 316000
2. Food and Pharmacy Medical School of Zhejiang Ocean University, Zhoushan 316000, China
Abstract This a icle will provide theore tical basis for the high-efficient utilization of hairtail hydrolysis
by product chelates by researching the function of protein hydrolysates of chelate by enzymolysis from hairtail
waste. Complex enzymolysis and Fe-chelate methods were used in this paper. The optimum formation
conditions of the hydroly sate chelating Fe*are 5% of DH, 7.0 of PH, 20 of temperature and 15 min of
chelating time for FM(material not being de d ) Four types of chelating Fe.including CA (deposit after
chelating) CB( deposit in 50% of absolute ethanol solution ) CC(suspended deposit in 80%o of absolute ethanol
solution)and CD (bot tom deposit in 80% of absolute ethanol solution)were obtained through fractional
precipitation with absolute ethanol from FM. Among all of the chelates, the CB possesses the most effective
antioxidative activity and the activity is 92% as high as that of a-tocopherol; and only CD possesses the most
offective antibacterial activity against Escherichia coli, Staphylococcus areus, Salmonella typhi and Bacillus
subtilis. Protein hydrolysates of FE-FPH from hairtail waste can be used for food industr
收稿日期:2009-09-10
基金项目:浙江省重大科技专项(2007c12013)
作者简介:陈国章(1959-),男,浙江嵊泅人,高级经济师,研究方向:食品加エ.
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