Morales-Medina R, Tamm F, Guadix A M, Guadix E M, Drusch S
Department of Chemical Engineering, University of Granada, 18071 Granada, Spain.
Institute of Food Technology and Food Chemistry, Department of Food Technology and Food Material Science, Technische Universität Berlin, Germany.
Food Chem. 2016 Mar 1;194:1208-16. doi: 10.1016/j.foodchem.2015.08.122. Epub 2015 Aug 29.
The functionality of fish protein hydrolysates (FPH) for the microencapsulation of fish oil was investigated. Muscle protein from sardine (Sardina pilchardus) and horse mackerel (Trachurus mediterraneus) was hydrolysed using Alcalase or trypsin. Physically stable emulsions suitable for spray-drying were obtained when using FPH with a degree of hydrolysis of 5%. Microencapsulation efficiency amounted to 98±0.1% and oxidative stability of the encapsulated oil over a period of twelve weeks was in a similar range as it is reported for other matrix systems. Therefore, the suitability of FPH for use in spray-dried emulsions has been shown for the first time. Since no clear correlation between the antioxidative activity of the FPH and the course of lipid oxidation could be established future research is required to more specifically characterise the molecular structure of the peptides and its impact on protein alteration and role in lipid oxidation.
研究了鱼蛋白水解物（FPH）在鱼油微胶囊化中的功能。使用碱性蛋白酶或胰蛋白酶水解沙丁鱼（Sardina pilchardus）和竹荚鱼（Trachurus mediterraneus）的肌肉蛋白。当使用水解度为5%的FPH时，可获得适合喷雾干燥的物理稳定乳液。微胶囊化效率达98±0.1%，包封油在12周内的氧化稳定性与其他基质体系报道的范围相似。因此，首次证明了FPH适用于喷雾干燥乳液。由于无法确定FPH的抗氧化活性与脂质氧化过程之间的明确相关性，未来需要开展研究以更具体地表征肽的分子结构及其对蛋白质变化的影响以及在脂质氧化中的作用。
