Vieira Elsa F, Pinho Olívia, Ferreira Isabel Mplvo
LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal.
Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Porto, Portugal.
J Sci Food Agric. 2017 Dec;97(15):5414-5422. doi: 10.1002/jsfa.8432. Epub 2017 Jun 13.
The canned-sardine industry generates large amounts of protein-rich waste, which demands useful exploitation. This paper describes the potential use of muscle and viscera proteins from canned sardine by-products as substrate to obtain hydrolysates with biological and functional properties. Three enzymatic approaches, brewer's spent yeast (Bsy) proteases, Alcalase® and Neutrase® were applied to perform protein hydrolysis at the same proteolytic activity (1 U mL ), using an enzyme/substrate ratio of 20% (v/v), at 50°C and for 7 h. Hydrolysis degree (DH), antioxidant and angiotensin I-converting enzyme inhibitory (ACE-I) activities, functional properties (i.e. solubility, emulsifying and foaming properties, water and oil binding capacity) and colour were investigated.
All hydrolysates presented a high protein content [52.7-83.2% dry weight (DW)] and low fat content (0.9-3.9% DW). Alcalase® treatment of muscle and viscera proteins resulted in higher DH (7.5% and 8.6%, respectively) and higher biological activities (P < 0.05). All hydrolysates had excellent solubility and presented functional properties. Among viscera hydrolysates, treatment with Bsy proteases promoted higher emulsion (80.1 m g ), foaming (79.2%) and oil binding capacity (5.8 g g ) of viscera sardine proteins.
Improved biological and functional properties were observed for sardine protein hydrolysates produced using the three enzymatic treatments tested. © 2017 Society of Chemical Industry.
沙丁鱼罐头产业产生大量富含蛋白质的废弃物，需要进行有效利用。本文描述了将沙丁鱼罐头副产品中的肌肉和内脏蛋白作为底物来获得具有生物学和功能特性的水解产物的潜在用途。采用三种酶解法，即啤酒废酵母（Bsy）蛋白酶、碱性蛋白酶（Alcalase®）和中性蛋白酶（Neutrase®），在相同的蛋白水解活性（1 U/mL）下进行蛋白质水解，酶/底物比例为20%（v/v），温度为50°C，反应7小时。研究了水解度（DH）、抗氧化和血管紧张素I转换酶抑制（ACE-I）活性、功能特性（即溶解性、乳化和起泡特性、水和油结合能力）以及颜色。
所有水解产物的蛋白质含量都很高[干重（DW）为52.7 - 83.2%]，脂肪含量很低（DW为0.9 - 3.9%）。用碱性蛋白酶（Alcalase®）处理肌肉和内脏蛋白可得到更高的水解度（分别为7.5%和8.6%）和更高的生物活性（P < 0.05）。所有水解产物都具有出色的溶解性，并呈现出功能特性。在内脏水解产物中，用Bsy蛋白酶处理可提高沙丁鱼内脏蛋白的乳化性（80.1 mg）、起泡性（79.2%）和油结合能力（5.8 g/g）。
在所测试的三种酶处理方法制备的沙丁鱼蛋白水解产物中，观察到其生物学和功能特性有所改善。© 2017化学工业协会。
