Kvangarsnes Kristine, Kendler Sophie, Rustad Turid, Aas Grete Hansen
Faculty of Natural Sciences, Department of Biological Sciences Ålesund, Norwegian University of Science and Technology (NTNU), PO Box 1517, 6025 Aalesund, Norway.
Faculty of Natural Sciences, Department of Biotechnology and Food Science, Norwegian University of Science and Technology (NTNU), N-7491 Trondheim, Norway.
Heliyon. 2021 Apr 21;7(4):e06816. doi: 10.1016/j.heliyon.2021.e06816. eCollection 2021 Apr.
The effect of freshness of heads of rainbow trout () for hydrolysing fish protein was investigated. To simulate storage and transportation, hydrogen peroxide and iron was added to minced heads to induce oxidation in the raw material prior to one week of storage. The effect of antioxidant in retarding oxidative changes during hydrolysis or to the raw material was investigated by adding butylated hydroxy toluene (BHT) prior to hydrolysis or storage. Enzymatic hydrolysis was carried out using bromelain and papain. The oil fraction was separated from the water soluble proteins, and the soluble phase was freeze dried. Both the oil fraction and protein fraction from enzymatic hydrolysis was affected by oxidative state of raw material. FFA was significantly higher in those FPH made from raw material added pro-oxidants, addition of antioxidant did not affect the level of FFA. The solubility of proteins in dried fish protein hydrolysates (FPH) decreased significantly when using oxidized raw material. Although addition of antioxidant improved the solubility, it was still significantly lower compared to those FPHs not added pro-oxidants. The FPH with decreased solubility also had higher levels of carbonyl groups which indicate protein oxidation. However, the oxidative state of raw material did not affect fatty acid composition in oil fraction or the amino acid composition in the FPH.
研究了虹鳟鱼头的新鲜度对水解鱼蛋白的影响。为模拟储存和运输过程，在储存一周前向切碎的鱼头中添加过氧化氢和铁以诱导原料氧化。通过在水解或储存前添加丁基羟基甲苯（BHT）来研究抗氧化剂对水解过程中或原料中氧化变化的抑制作用。使用菠萝蛋白酶和木瓜蛋白酶进行酶水解。将油相从水溶性蛋白质中分离出来，水相进行冷冻干燥。酶水解得到的油相和蛋白相均受原料氧化状态的影响。由添加了促氧化剂的原料制成的鱼蛋白水解物（FPH）中的游离脂肪酸（FFA）显著更高，添加抗氧化剂对FFA水平没有影响。当使用氧化原料时，干鱼蛋白水解物（FPH）中蛋白质的溶解度显著降低。虽然添加抗氧化剂提高了溶解度，但与未添加促氧化剂的FPH相比仍显著较低。溶解度降低的FPH中羰基含量也较高，这表明蛋白质发生了氧化。然而，原料的氧化状态并未影响油相中的脂肪酸组成或FPH中的氨基酸组成。
