Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, United States.
Department of Food Science, Purdue University, 745 Agriculture Mall Dr., West Lafayette, IN 47907, United States.
Food Chem. 2018 Jul 15;254:36-46. doi: 10.1016/j.foodchem.2018.01.133. Epub 2018 Feb 1.
Two samples of trout frame protein hydrolysates were prepared by Microwave Pretreatment followed by Conventional Enzymatic hydrolysis (MPCE) and Non-Pretreated followed by Microwave-assisted Enzymatic hydrolysis (NPME), respectively, were subjected to simulated gastrointestinal digestion. Changes on degree of hydrolysis, antioxidant activity, molecular weight, and amino acid composition between undigested and after gastrointestinal digestion of peptides were investigated. Comparing to undigested peptides, a breakdown of MPCE and NPME into smaller molecules was observed. Degree of hydrolysis, ABTS radical scavenging activity and reducing power increased (P < 0.05) for both samples after gastrointestinal digestion. A purified peptide from GI-MPCE had two possible sequences, NGRLGYSEGVM or GNRLGYSWDD (1182.65 Da). Whereas GI-NPME had two peptides IRGPEEHMHR or RVAPEEHMHR (1261.77 Da) and SAGVPRHK or SARPRHK (962.63 Da). These results indicate that digested hydrolysates can be a rich source of antioxidants. Isolated peptides extracted from trout frame by-products could be new food ingredients used as natural antioxidants.
两种鳟鱼框架蛋白水解物样品分别通过微波预处理后常规酶解（MPCE）和未经预处理后微波辅助酶解（NPME）制备，然后进行模拟胃肠道消化。研究了肽未消化和胃肠道消化后水解度、抗氧化活性、分子量和氨基酸组成的变化。与未消化的肽相比，MPCE 和 NPME 均发生了较小分子的分解。两种样品经胃肠道消化后，水解度、ABTS 自由基清除活性和还原力均增加（P < 0.05）。从 GI-MPCE 中分离出的一种纯化肽具有两种可能的序列，NGRLGYSEGVM 或 GNRLGYSWDD（1182.65 Da）。而 GI-NPME 有两种肽 IRGPEEHMHR 或 RVAPEEHMHR（1261.77 Da）和 SAGVPRHK 或 SARPRHK（962.63 Da）。这些结果表明，消化后的水解物可以成为抗氧化剂的丰富来源。从鳟鱼副产物中提取的分离肽可以作为天然抗氧化剂成为新的食品成分。
