Herrera-Lavados Carolina, Tabilo-Munizaga Gipsy, Carvajal-Mena Nailín, Jara-Quijada Erick, Martínez-Oyanedel José, Pérez-Won Mario
Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, Chile.
Department of Food Engineering, Faculty of Health and Food Science, Universidad del Bío-Bío, Av. Andrés Bello 720, Chillán, Chile.
Food Res Int. 2025 May;208:116103. doi: 10.1016/j.foodres.2025.116103. Epub 2025 Feb 28.
Pulsed Electric Fields (PEF) exhibit significant potential to modify proteins and enzymes, enhancing their enzymatic activity and increasing bioactive peptide production. This work aimed to enhance the obtention of bioactive peptides using PEF as a pre-treatment for enzymatic hydrolysis of salmon by-product proteins. Results show that PEF treatments at 15 and 20 kV/cm improved flavourzyme (FV) enzymatic activity by altering the protein's tertiary structure, decreasing its surface hydrophobicity and intrinsic fluorescence. PEF improved the hydrolysis process, especially when both FV and salmon protein were subjected to PEF, increasing the hydrolysis degree and peptide yield from 9.6 % up to 16.6 % and 10.6 % up to 18.7 %, respectively. PEF-assisted hydrolysis modified molecular weight distribution of the peptides obtained, increasing the amount of 3 and 5 kDa peptides. Optimal antioxidant and anti-ACE activities were achieved by applying PEF at FV and SPI at 50 Hz and 15 kV/cm. These findings suggest that PEF is a promising technology for producing bioactive peptides by increasing enzyme activity and improving the obtained peptide yield.
脉冲电场（PEF）在修饰蛋白质和酶方面具有显著潜力，可增强其酶活性并提高生物活性肽的产量。这项工作旨在利用PEF作为鲑鱼副产物蛋白质酶解的预处理方法，提高生物活性肽的获得量。结果表明，15和20 kV/cm的PEF处理通过改变蛋白质的三级结构、降低其表面疏水性和固有荧光，提高了风味酶（FV）的酶活性。PEF改善了水解过程，特别是当FV和鲑鱼蛋白都经过PEF处理时，水解度分别从9.6%提高到16.6%，肽产量从10.6%提高到18.7%。PEF辅助水解改变了所得肽的分子量分布，增加了3 kDa和5 kDa肽的量。通过在50 Hz和15 kV/cm下对FV和SPI施加PEF，可实现最佳抗氧化和抗ACE活性。这些发现表明，PEF是一种通过提高酶活性和提高所得肽产量来生产生物活性肽的有前途的技术。
