%0 Journal Article
%T 鲭鱼罐头蒸煮液蛋白酶解产物的生物活性分析<br>Bioactivity analysis of proteolysis products from cooking liquid of canned mackerel
%A 林
%A 云
%A 林
%A 娟
%A 许鑫琦
%A 毕丹丹
%A 郭耀湘
%J 福州大学学报(自然科学版)
%D 2018
%R 10.7631/issn.1000-2243.17278
%X 以鲭鱼罐头蒸煮液为原料，采用生物酶解方法制备活性肽，以实现鱼罐头加工废弃液的高值化利用. 研究结果表明，采用复合酶（碱性蛋白酶和胰蛋白酶）分段酶解，得到相对分子质量MW＜1 ku的组分占50%，高于碱性蛋白酶（30%）和胰蛋白酶（28%）单酶水解效果. 进一步采用超滤方法分离酶解产物，得到不同相对分子质量范围的3个组分，其中MW＜1 ku的P1组分的抗氧化活性和ACE抑制效果最好.<br>The cooking liquid of canned mackerel was used as raw material，and the active peptides were prepared by bio-enzymatic method，in order to realize high-value utilization of waste liquid for canned fish processing. The results showed that the use of the complex enzyme (alkaline protease and trypsin) resulted in 50% of the components with MW<1 ku，higher than single-enzyme hydrolysis effect of alkaline protease (30%) and trypsin (28%). Using ultrafiltration membrane to separate the liquid of compound protease (alcalase and trypsin) digestion，after that got different molecular weight range of three components. And the P1 component with MW < 1 ku had the best antioxidant activity and ACE inhibitory effect
%K 鲭鱼 蒸煮液 复合酶分段酶解 抗氧化活性 ACE抑制活性&lt
%K br&gt
%K mackerel cooking liquid compound protease digestion antioxidation activity ACE inhibition activity
%U http://xbzrb.fzu.edu.cn/ch/reader/view_abstract.aspx?file_no=201804019&flag=1