金枪鱼蒸煮液蛋白营养评价及其功能特征氨基酸分析

吴羽茜; 陈秉彦; 林晓姿; 林河通; 何志刚

doi:10.19303/j.issn.1008-0384.2023.12.012

金枪鱼蒸煮液蛋白营养评价及其功能特征氨基酸分析

doi: 10.19303/j.issn.1008-0384.2023.12.012

吴羽茜^{1, 2,},
陈秉彦^{2, 3},
林晓姿^{2, 3},
林河通¹,
何志刚^{2, 3, ,}

1.
福建农林大学食品科学学院，福建　福州　350002
2.
福建省农业科学院农业工程技术研究所，福建　福州　350003
3.
福建省农产品（食品）加工重点实验室，福建　福州　350003

基金项目: 福建省科技计划公益类专项（2022R1032004）；中央引导地方科技项目（2021L3023）

详细信息

作者简介:
吴羽茜（1999 —），女，硕士研究生，主要从事食品生物技术研究，E-mail：1053056076@qq.com

通讯作者:
何志刚（1964 —），男，研究员，主要从事农产品贮藏与加工、食品发酵方面的研究，E-mail：njgzx@163.com

中图分类号: TS255
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出版历程
- 收稿日期: 2023-08-10
- 录用日期: 2023-08-10
- 修回日期: 2023-10-31
- 网络出版日期: 2024-01-08
- 刊出日期: 2023-12-28

Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid

WU Yuxi^{1, 2
,},
CHEN Bingyan^{2, 3},
LIN Xiaozi^{2, 3},
LIN Hetong¹,
HE Zhigang^{2, 3
, ,}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Institute of Agricultural Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
3.
Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian　350003, China

摘要

摘要: 目的明确金枪鱼蒸煮液蛋白的营养结构及功能特征氨基酸组成，为开发金枪鱼蒸煮液蛋白活性肽提供理论支持。方法采用液相色谱法及液质联用色谱法、全自动氨基酸解析金枪鱼蒸煮液蛋白的分子质量分布及氨基酸组成，评价其营养价值及潜在活性功能。结果金枪鱼蒸煮液蛋白与固形物比为76%，以酸溶性蛋白为主，分子质量＜ 1000 Da肽组分达到83.26%；必需氨基酸指数EAAI为20.64、生物价为10.80；游离氨基酸仅占总氨基酸含量的17.86%；羟脯氨酸的含量占总蛋白的3.29%，占总氨基酸含量的7.16%，且羟脯氨酸主要以蛋白肽形式存在，占羟脯氨酸的63.83%。具有ACE抑制活性的特征氨基酸占比为19.63%，具抗黄嘌呤氧化酶活性的特征氨基酸占比为9.71%，促成骨细胞增殖活性的特征氨基酸占比为27.27%，且促成骨细胞增殖功能与蛋白浓度密切相关。结论金枪鱼蒸煮液的蛋白主要为胶原蛋白小分子肽，具有较好的促成骨细胞增殖功能活性和抗氧化活性、ACE抑制活性、抗黄嘌呤氧化酶活性功能。
- 金枪鱼 /
- 蛋白肽 /
- 营养评价 /
- 氨基酸 /
- 功能活性
Abstract: Objective Nutritional value and amino acids (AAs) in tuna steam-cooking liquid were analyzed. Methods The tuna processing liquid was collected for chemical determinations by liquid chromatography-mass spectrometry and an amino acid analyzer. Results The solids in the liquid contained 76% protein which was 83.26% acid soluble peptides of less than 1,000 Da in molecular weight. The essential amino acid index of the liquid was 20.64 with a biological value of 10.80. Of the total AAs, 17.86% were free AAs; 19.63%, ACE-inhibiting; 9.71%, anti-xanthine oxidase; 27.27%, bone cell proliferation-promoting; and 7.16 %, hydroxyproline (which was 3.29% of the total protein with 63.83 % in the form of peptides). The bone cell proliferation promotion function was closely related to the protein concentration of the liquid. Conclusion The protein in the tuna steam-cooking liquid was mainly small molecule peptides derived from collagen.
- Tuna /
- peptides /
- nutritional evaluation /
- amino acids /
- functional activity

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图 1 金枪鱼蒸煮液蛋白不同分子量占比

Figure 1. Percentages of proteinaceous materials of different molecular weights in tuna steam-cooking liquid

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图 2 金枪鱼蒸煮液促成骨细胞增殖活性

Figure 2. Osteoblast proliferation activity of tuna steam-cooking liquid

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表 1 金枪鱼蒸煮液氨基酸组成

Table 1. AAs in tuna steam-cooking liquid (N=3)

编号 number	名称 name	呈味特征 Taste characteristics	水解氨基酸含量 Hydrolyzed amino acid content/%	游离氨基酸含量 Free amino acid content/%
1	天冬氨酸 Asp	鲜	2.96±0.10	0.07±0.00
2	苏氨酸 Thr	甜	1.32±0.01	0.06±0.00
3	丝氨酸 Ser	甜	1.34±0.01	0.01±0.00
4	谷氨酸 Glu	鲜	5.81±0.10	0.18±0.00
5	甘氨酸 Gly	甜	7.02±0.00	0.25±0.03
6	丙氨酸 Ala	甜	4.17±0.00	1.30±0.01
7	胱氨酸 Cys	—	0.37±0.00	0.05±0.00
8	缬氨酸 Val	苦	1.34±0.01	0.48±0.00
9	蛋氨酸 Met	苦	0.68±0.00	0.06±0.00
10	异亮氨酸 Ile	苦	0.77±0.01	0.27±0.00
11	亮氨酸 Leu	苦	1.73±0.01	0.71±0.03
12	酪氨酸 Tyr	—	0.39±0.01	0.13±0.01
13	苯丙氨酸 Phe	苦	0.92±0.00	0.17±0.00
14	赖氨酸 Lys	—	2.63±0.00	0.60±0.01
15	组氨酸 His	苦	5.37±0.10	1.32±0.00
16	精氨酸 Arg	苦	2.17±0.01	0.25±0.00
17	脯氨酸 Pro	—	3.62±0.10	0.45±0.00
18	羟脯氨酸 Hyp	—	3.29±0.10	1.19±0.01
19	γ-氨基丁酸 GABA	—	—	0.04±0.00
20	天冬酰胺 Asn	—	—	0.02±0.00
21	谷氨酰胺 Gln	—	—	0.59±0.00
总计 total			45.92	8.20
—表示未检测。 — indicates not detected.

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表 2 金枪鱼蒸煮液蛋白氨基酸组成评分

Table 2. Evaluation scores on AAs in tuna steam-cooking liquid

必需氨基酸 essential amino acid	金枪鱼蒸煮液 Tuna cooking Liquid/%	FAO/WHO模式 FAO/WHO mode	全鸡蛋蛋白 Whole egg protein/%	AAS/%	CS/%
异亮氨酸 Ile	0.77	4.0	5.4	19.25	14.26
亮氨酸 Leu	1.73	7.0	8.6	43.25	20.11
赖氨酸 Lys	2.63	5.5	7.0	47.82	37.57
蛋氨酸 Met+胱氨酸 Cys	1.05	3.5	5.7	30.00	18.42
苯丙氨酸 Phe+酪氨酸 Tyr	1.31	6.0	9.3	21.83	14.09
苏氨酸 Thr	1.32	4.0	4.7	33.00	28.09
缬氨酸 Val	1.34	5.0	6.6	26.80	20.30
总量 total	10.15	36.0	47.3
EAAL%	20.64
BV%	10.80
NI	0.94
注：FAO/WHO模式和全鸡蛋蛋白含量参考文献《红曲黄酒糟蛋白酶解物制备工艺优及营养评价》^[15]。 References on FAO/WHO model and whole egg protein ^[15].

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表 3 不同功能活性的特征氨基酸

Table 3. AAs with different functional activities

功能 function	特征氨基酸组分 Characteristic amino acid components	特征氨基酸占比 Proportion of characteristic amino acids /%
抗氧化能力 Antioxidant capacity	脯氨酸（Pro）、丙氨酸（Ala）、酪氨酸（Tyr）、缬氨酸（Val）、甘氨酸（Gly）、组氨酸（His）、赖氨酸（Lys）	35.68
ACE抑制活性 ace inhibitory activity	缬氨酸（Val）、亮氨酸（Leu）、异亮氨酸（Ile）、脯氨酸（Pro）、甘氨酸（Gly）	10.84
XOD抑制活性 XOD inhibitory activity	色氨酸（Trp）、酪氨酸（Tyr）、苯丙氨酸（Phe）、组氨酸（His）	9.71
促成骨细胞增殖活性 Promoting bone cell proliferation activity	甘氨酸（Gly）、羟脯氨酸（Hyp）、酪氨酸（Tyr）、苯丙氨酸（Phe）	27.27

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