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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

吴羽茜,陈秉彦,林晓姿,等. 金枪鱼蒸煮液蛋白营养评价及其功能特征氨基酸分析 [J]. 福建农业学报,2023,38(12):1478−1484 doi: 10.19303/j.issn.1008-0384.2023.12.012
引用本文: 吴羽茜,陈秉彦,林晓姿,等. 金枪鱼蒸煮液蛋白营养评价及其功能特征氨基酸分析 [J]. 福建农业学报,2023,38(12):1478−1484 doi: 10.19303/j.issn.1008-0384.2023.12.012
WU Y X, CHEN B Y, LIN X Z, et al. Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid [J]. Fujian Journal of Agricultural Sciences,2023,38(12):1478−1484 doi: 10.19303/j.issn.1008-0384.2023.12.012
Citation: WU Y X, CHEN B Y, LIN X Z, et al. Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid [J]. Fujian Journal of Agricultural Sciences,2023,38(12):1478−1484 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
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

Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid

  • 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。
  • 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

    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

    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 Asp2.96±0.100.07±0.00
    2苏氨酸 Thr1.32±0.010.06±0.00
    3丝氨酸 Ser1.34±0.010.01±0.00
    4谷氨酸 Glu5.81±0.100.18±0.00
    5甘氨酸 Gly7.02±0.000.25±0.03
    6丙氨酸 Ala4.17±0.001.30±0.01
    7胱氨酸 Cys0.37±0.000.05±0.00
    8缬氨酸 Val1.34±0.010.48±0.00
    9蛋氨酸 Met0.68±0.000.06±0.00
    10异亮氨酸 Ile0.77±0.010.27±0.00
    11亮氨酸 Leu1.73±0.010.71±0.03
    12酪氨酸 Tyr0.39±0.010.13±0.01
    13苯丙氨酸 Phe0.92±0.000.17±0.00
    14赖氨酸 Lys2.63±0.000.60±0.01
    15组氨酸 His5.37±0.101.32±0.00
    16精氨酸 Arg2.17±0.010.25±0.00
    17脯氨酸 Pro3.62±0.100.45±0.00
    18羟脯氨酸 Hyp3.29±0.101.19±0.01
    19γ-氨基丁酸 GABA0.04±0.00
    20天冬酰胺 Asn0.02±0.00
    21谷氨酰胺 Gln0.59±0.00
    总计
    total
    45.928.20
    —表示未检测。
    — indicates not detected.
    下载: 导出CSV

    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 Ile0.774.05.419.2514.26
    亮氨酸 Leu1.737.08.643.2520.11
    赖氨酸 Lys2.635.57.047.8237.57
    蛋氨酸 Met+胱氨酸 Cys1.053.55.730.0018.42
    苯丙氨酸 Phe+酪氨酸 Tyr1.316.09.321.8314.09
    苏氨酸 Thr1.324.04.733.0028.09
    缬氨酸 Val1.345.06.626.8020.30
    总量 total10.1536.047.3
    EAAL%20.64
    BV%10.80
    NI0.94
    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].
    下载: 导出CSV

    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
    下载: 导出CSV
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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

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