酶水解凤尾鱼（Engraulis japonicus）酱的营养成分及抗氧化性能

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2022-10-14 DOI:10.1080/19476337.2022.2129793

Jiang Sun, Yongchang Su, Ling-na Wang, Feng Lv, Haiyan Wu

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引用次数: 0

摘要

凤尾鱼是一种低价值的小型海洋鱼类，主要加工成鱼粉，其高价值功能成分未得到充分利用。本研究以Alcalase2.4 L酶解鳀鱼为原料，制备了酶解鳀鱼酱(Engraulis japonicus)，并对其营养成分和抗氧化性能进行了评价，以提高其附加值。EHAP中营养物质的蛋白质、总氨基酸和寡肽含量分别达到73.9±0.7%、56.1±0.8 g/100 g和50.4±1.6%。EHAP的分子量分布显示出较高的二肽和三肽比例，为60.1±0.4%。EHAP对亚铁离子螯合、脂质过氧化抑制和DPPH的清除活性最高，分别达到34%、40%和49%。综上所述，EHAP具有较强的抗氧化性能，营养成分丰富，可作为一种宝贵的生物活性海洋资源应用于水产饲料和功能食品行业。

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Nutrients and antioxidant properties of enzymatically hydrolyzed anchovy (Engraulis japonicus) paste

ABSTRACT Anchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this study, the enzymatically hydrolyzed anchovy (Engraulis japonicus) paste (EHAP) was prepared by hydrolyzing anchovy using Alcalase2.4 L, and the nutrients and antioxidant properties of EHAP were assessed to increase its added value. Protein, total amino acids and oligopeptide of the nutrients in EHAP reached 73.9 ± 0.7%, 56.1 ± 0.8 g/100 g and 50.4 ± 1.6%, respectively. The molecular weight distribution of EHAP displayed a high dipeptides and tripeptides proportion of 60.1 ± 0.4%. Furthermore, EHAP showed the highest antioxidant activities of ferrous ion chelating, lipid peroxidation inhibition and DPPH scavenging activity, reached about 34%, 40% and 49%, respectively. Collectively, the EHAP belonged to a product with strong antioxidant properties, and was rich in nutrients, which could serve as a valuable bioactive marine resource applied in the aquatic feed and functional food industry.

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.