[1]王立,卞欢,吴海虹,等.超声辅助酶解鹅肝蛋白的动力学和热力学及酶解物抗氧化性能[J].江苏农业学报,2017,(06):1395-1401.[doi:doi:10.3969/j.issn.1000-4440.2017.06.028]
　WANG Li,BIAN Huan,WU Hai-hong,et al.Enzymolysis kinetics and thermodynamics of goose liver protein with ultrasonic-assisted processing and antioxidant activity of its hydrolysates[J].,2017,(06):1395-1401.[doi:doi:10.3969/j.issn.1000-4440.2017.06.028]
点击复制

超声辅助酶解鹅肝蛋白的动力学和热力学及酶解物抗氧化性能()
分享到：

江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年06期
页码:
1395-1401
栏目:
加工贮藏·质量安全
出版日期:
2017-12-30

文章信息/Info

Title:
Enzymolysis kinetics and thermodynamics of goose liver protein with ultrasonic-assisted processing and antioxidant activity of its hydrolysates
作者:
王立1; 2; 卞欢1; 吴海虹1; 邹烨1; 王道营1; 徐为民1
（1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.扬州大学食品科学与工程学院，江苏扬州225127）
Author(s):
WANG Li1; 2; BIAN Huan1; WU Hai-hong1; ZOU Ye1; WANG Dao-ying1; XU Wei-min1
(1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing 210014, China;2.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China)
关键词:
鹅肝蛋白; 超声辅助酶解; 酶解动力学; 酶解热力学; 抗氧化
Keywords:
goose liver protein; ultrasonic-assisted enzymolysis; enzymolysis kinetics; enzymolysis thermodynamics; antioxidation
分类号:
TS209
DOI:
doi:10.3969/j.issn.1000-4440.2017.06.028
文献标志码:
A
摘要:
以鹅肝为原料，采用超声预处理鹅肝蛋白后，添加胰酶进行酶解，制备鹅肝多肽，研究超声辅助鹅肝蛋白酶解动力学和热力学，并比较常规酶解和超声辅助酶解制备鹅肝多肽的抗氧化性能。酶解时间为150 min时，与常规酶解相比，超声辅助酶解的水解度提高了16.05%。酶解时间为130 min时，与常规酶解相比，超声辅助酶解的鹅肝多肽得率提高了15.63%。酶解温度为20 ℃、30 ℃、40 ℃、50 ℃时，与常规酶解相比，超声辅助酶解动力学参数即反应速率常数k分别提高了214.00%、115.00%、64.00%、41.00%，其酶解反应的热力学参数Ea、△H、△S、△G分别下降了70.00%、79.00%、30.00%、2.00%，表明超声处理会导致蛋白质内部氢键破裂、氨基酸残基氧化修饰以及交联引发的聚合作用，降低其反应所需活化能，提高反应速率。抗氧化结果表明，超声辅助酶解产物中的多肽浓度为1 mg/ml时，其对2,2-二苯基-1-硝基苯肼（DPPH）自由基、2，2-联氮基双-（3-乙基苯并噻唑啉-6-磺酸）二氮盐（ABTS）自由基和羟自由基的清除率分别为51.20%、67.80%、61.70%，与常规酶解物相比差异显著（P<0.05）。超声预处理破坏了鹅肝蛋白的非共价作用，包括氢键、范德华键和疏水性，鹅肝蛋白水解物能提供更多的单电子或氢的多肽，因此超声辅助酶解产物具有较高消除自由基的功能，表明超声辅助酶解制备的鹅肝多肽具有较高的抗氧化性能。本研究不仅为鹅肝抗氧化多肽的制备提供了科学依据，还为鹅肝蛋白精深加工及其附加值的提高奠定了理论基础。
Abstract:
Using goose liver as material, enzymolysis kinetics and thermodynamics of goose liver protein with ultrasonic pretreatment were studied by adding pancreatin, and its antioxidant activity between the conventional and ultrasonic-assisted enzymatic hydrolysis was compared. The results showed that the hydrolysis degree of ultrasonic assisted enzymolysis increased by 16.05% and the yield of the peptide increased by 15.63% compared with the conventional enzymolysis when the enzymolysis time was 150 min and 130 min, respectively. At the enzymolysis temperature of 20 ℃, 30 ℃, 40 ℃, 50 ℃, compared with the conventional enzymatic hydrolysis, the kinetic parameters of the ultrasonic assisted enzymolysis reaction rate constant k increased by 214.00%, 115.00%, 64.00%, 41.00%, respectively, and the thermodynamic parameters of enzymatic hydrolysis Ea, △H, △S and △G decreased by 70.00%, 79.00%, 30.00% and 2.00%, respectively. The results indicated that the ultrasonic treatment caused the breakdown of hydrogen bonds inside the protein, the oxidation of amino acid residues and cross-initiated polymerization to reduce the reaction of the activation energy and improve the reaction rate. The scavenging rates of DPPH free radicals, ABTS free radicals and hydroxyl free radicals were 51.20%, 67.80% and 61.70%, respectively, compared with the conventional hydrolysate, there was a significant difference(P<0.05). The pretreatment of ultrasound disrupted the non-covalent effects of the liver protein, including hydrogen bonds, van der Waals bonds and hydrophobicity, and the hydrolyzate could provide more single and hydrogen polypeptides. The ultrasonic digestion goose liver peptides had high antioxidant properties when the concentration of peptide in the ultrasonic assisted hydrolyzate was 1 mg/ml. This study not only provided a scientific basis for the preparation of goose liver antioxidant peptides, but also laid a theoretical foundation for the deep processing of goose liver protein and its added value.

参考文献/References:

[1]侯会绒. 一种新型风味鹅肝酱的研制[J]. 肉类工业, 2013(12): 17-20.
[2]谢章斌,罗婷,范亚苇,等. 复合风味蛋白酶改善鹅肝酱风味的研究[J]. 食品科学, 2010, 31(20): 235-239.
[3]郑捷,刘安军,赵莹,等. 一种新型鹅肝酱的研制[J]. 现代食品科技, 2010, 26(7): 712-716.
[4]夏丽丽,王倩倩,杨彪,等. 肥肝鹅恢复期血液生化指标、肝脏常规营养成分及脂代谢相关基因表达水平的变化研究[J]. 中国畜牧兽医, 2016, 43(4): 967-972.
[5]张小平. 川味胡萝卜鸭肝酱的开发研究[D]. 雅安：四川农业大学, 2013.
[6]鞠美玲. 低温环境下烹饪鹅肥肝的营养及工艺优化研究[D]. 扬州：扬州大学, 2012.
[7]詹珺,杨超,李玉飞,等. 浅谈肥鹅肝的营养价值[J]. 食品工程, 2013(1): 60-61.
[8]刘晨，刘安军，马艳弘，等．蓝莓酒渣花色苷的超声波辅助提取工艺及抗氧化活性[J]. 江苏农业科学，2015,43(1):242-247.
[9]GALANAKIS C M. Recovery of high added-value components from food wastes: conventional, emerging technologies and commercialized applications[J]. Trends in Food Science & Technology, 2012, 26(2): 68-87.
[10]KADAM S U, TIWARI B K, O’DONNELL C P. Application of novel extraction technologies for bioactives from marine algae[J]. Journal of Agricultural and Food Chemistry, 2013, 61(20): 4667-4675.
[11]王鹏，郭丽，周凤超，等．玉米皮类黄酮超声波提取工艺优化及其抗氧化活性研究[J]. 江苏农业科学，2016,44(11):337-340.
[12]王凯. 玉米蛋白超声辅助酶解及其过程原位实时监测技术的研究[D]. 镇江：江苏大学, 2016.
[13]吕乐,刘冬,万红霞,等. 碱性蛋白酶Alcalas酶解大米蛋白制备小分子肽的动力学研究[J]. 现代食品科技, 2014(7): 149-153.
[14]陈源,孙海燕,刘冬,等. 碱性蛋白酶Alcalase 2.4 L酶解小麦麸皮蛋白制备小分子肽动力学研究[J]. 食品科技, 2014(8):17-20.
[15]黄秋霞,孙建华,兰雄雕,等. 碱性蛋白酶酶解罗非鱼下脚料蛋白动力学研究[J]. 食品科学, 2012, 33(2): 53-57.
[16]ZOU Y, DING Y, FENG W, et al. Enzymolysis kinetics, thermodynamics and model of porcine cerebral protein with single-frequency countercurrent and pulsed ultrasound-assisted processing[J]. Ultrasonics Sonochemistry, 2016, 28: 294-301.
[17]QU W, MA H, LIU B, et al. Enzymolysis reaction kinetics and thermodynamics of defatted wheat germ protein with ultrasonic pretreatment[J]. Ultrasonics Sonochemistry, 2013, 20(6): 1408-1413.
[18]SUBHEDAR P B, GOGATE P R. Enhancing the activity of cellulase enzyme using ultrasonic irradiations[J]. Journal of Molecular Catalysis B: enzymatic, 2014, 101: 108-114.
[19]LIU J, YAN J, LIN S, et al. Purification and identification of novel antioxidant peptides from egg white protein and their antioxidant activities[J]. Food Chemistry, 2015, 175(9): 258-266.
[20]PIHLANTO A, AKKANEN S, KORHONEN H J. ACE-inhibitory and antioxidant properties of potato (Solanum tuberosum)[J]. Food Chemistry, 2008, 109(1): 104-112.
[21]TIAN Y, ZENG H, XU Z, et al. Ultrasonic-assisted extraction and antioxidant activity of polysaccharides recovered from white button mushroom (Agaricus bisporus)[J]. Carbohydrate Polymers, 2012, 88(2): 522-529.
[22]LI C, XUE H, CHEN Z, et al. Comparative studies on the physicochemical properties of peanut protein isolate-polysaccharide conjugates prepared by ultrasonic treatment or classical heating[J]. Food Research International, 2014, 57: 1-7.
[23]邹烨. 猪脑多肽的制备、分离及其生物活性研究[D]. 镇江：江苏大学, 2015.
[24]HU H, WU J, CHAN L, et al. Effects of ultrasound on structural and physical properties of soy protein isolate (SPI) dispersions[J]. Food Hydrocolloids, 2013, 30 (2): 647-655.
[25]JIANG L, WANG J, LI Y, et al. Effects of ultrasound on the structure and physical properties of black bean protein isolates[J]. Food Research International, 2014, 62 (6): 595-601.
[26]JAMBRAK A R, MASON T J, LELAS V, et al. Effect of ultrasound treatment on particle size and molecular weight of whey proteins[J]. Journal of Food Engineering, 2014, 121 (1): 15-23.
[27]LEEB E, GTZ A, LETZEL T, et al. Influence of denaturation and aggregation of β-lactoglobulin on its tryptic hydrolysis and the release of functional peptides[J]. Food Chemistry, 2015, 187: 545-554.
[28]靳福全. 关于反应速率、反应速率常数及指前因子的讨论[J]. 大学化学, 2013, 28(2):75-76.
[29]金建. 基于计算机模拟与超声辅助酶法制备高生物利用度玉米蛋白的研究[D]. 镇江：江苏大学, 2015.
[30]GENG M, THAGARD S M. The effects of externally applied pressure on the ultrasonic degradation of Rhodamine B[J]. Ultrasonics Sonochemistry, 2013, 20(1): 618-625.
[31]LIU S, DONG X, WEI F, et al. Ultrasonic pretreatment in lipase-catalyzed synthesis of structured lipids with high 1,3-dioleoyl-2-palmitoylglycerol content[J]. Ultrasonics Sonochemistry, 2015, 23: 100-108.
[32]ZHOU Y, VACHET R W. Increased protein structural resolution from diethylpyrocarbonate-based covalent labeling and mass spectrometric detection[J]. Journal of the American Society for Mass Spectrometry, 2012, 23(4): 708-717.
[33]包显颖,陈丽,倪姮佳,等. 抗氧化多肽研究及其应用前景[J]. 生命科学，2016(9): 998-1005.
[34]叶丛林,李荣,杨最素,等. 乌贼内脏酶解多肽的制备和抗氧化活性研究[J]. 安徽农业科学, 2013(14): 6159-6161.

备注/Memo

备注/Memo:
收稿日期：2017-06-12 基金项目：“十二五”农村领域国家科技计划课题项目（2014BAD04B11）；江苏省农业科技自主创新基金项目［CX（15）1008］；江苏省博士后科研资助计划项目（1601131C） 作者简介：王立（1990-），男，江苏徐州人，硕士研究生，主要从事农产品加工研究。（Tel）15850520906；（E-mail）247391269@qq.com 通讯作者：邹烨，（E-mail）zouye@jaas.ac.cn；王道营，（E-mail）wdy0373@aliyun.com
更新日期/Last Update: 2018-01-03