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

Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid

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。

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.

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