Department of Food Science, University of Otago, Dunedin, New Zealand.
Department of Food Science, University of Otago, Dunedin, New Zealand.
Food Chem. 2017 Jul 15;227:194-201. doi: 10.1016/j.foodchem.2017.01.099. Epub 2017 Jan 19.
Squid pens were subjected to alkali hydrolysis to extract chitin and chitosan. Proteins present in the alkaline extraction wastewater were recovered at pH 3, 4, 5 and 6, and were subjected to hydrolysis by trypsin, pepsin and a bacterial protease called HT for 1, 2, 4 and 24h. Hydrolysis of the extracted proteins with either trypsin or HT generated more antioxidant activity than hydrolysis with pepsin. Higher ACE-inhibitory activity was generated in the trypsin and pepsin hydrolysates than in the HT hydrolysate. Squid pen protein recovered from chitosan processing waste alkaline solution can be a potential source of bioactive peptides for addition to foods. The antioxidant and ACE-inhibitory activities of the extracted proteins were initially low and increased upon incubation with the proteases. Pepsin generated significantly lower (P<0.05) antioxidant activities compared to trypsin and HT, while trypsin and pepsin hydrolysates exhibited higher ACE-inhibitory activity than HT (P<0.05).
鱿鱼骨经碱水解提取甲壳素和壳聚糖。在 pH 值为 3、4、5 和 6 时回收碱性提取废水中存在的蛋白质，并分别用胰蛋白酶、胃蛋白酶和一种名为 HT 的细菌蛋白酶在 1、2、4 和 24 h 条件下进行水解。用胰蛋白酶或 HT 水解提取的蛋白质比用胃蛋白酶水解产生的抗氧化活性更高。胰蛋白酶和胃蛋白酶水解物的 ACE 抑制活性均高于 HT 水解物。从壳聚糖加工废碱液中回收的鱿鱼笔蛋白可作为添加到食品中的生物活性肽的潜在来源。提取蛋白的抗氧化和 ACE 抑制活性起初较低，在用蛋白酶孵育后增加。与胰蛋白酶和 HT 相比，胃蛋白酶产生的抗氧化活性显著降低（P<0.05），而胰蛋白酶和胃蛋白酶水解物的 ACE 抑制活性均高于 HT（P<0.05）。
