摘要
本文以黄鳍金枪鱼肉为原料,通过超声波辅助酶解黄鳍金枪鱼肉制备免疫活性肽.以小鼠巨噬细胞相对增殖率为指标,筛选出最适蛋白酶为胰蛋白酶,并在单因素实验基础上,通过响应面优化试验确定了黄鳍金枪鱼肉的酶解条件.结果表明,酶解时间 5h、酶解温度 37.6℃、超声波时间为 11 min,在此条件下,小鼠巨噬细胞的相对增殖率最佳,为 43.04%±2.03%,与线性回归模型的预测值相近.对最佳酶解条件下的黄鳍金枪鱼免疫活性肽进行氨基酸组成与分子量分析,其必需氨基酸为 41.42%±1.24%,疏水氨基酸含量为 26.49%±0.79%,分子量集中分布在4.7～6.5 kDa.研究结果为黄鳍金枪鱼的高值化利用提供了理论指导与技术支持.
Abstract
Immunomodulatory peptide was prepared from Thunnus albacores meat assisted by ultrasonic wave.Trypsin was found to be the most suitable protease based on the relative proliferation rate of mouse macrophages.The hydrolysis conditions were determined through response surface optimization experiments.Results showed that,the optimal parameters were as follows:5 h of enzymolysis time,37.6℃of temperature,and 11 min of ultrasonic time,where the relative proliferation rate of macrophages was 40.04%±2.03%.The amino acid composition and molecular weight of the peptide were also analyzed.The results showed that the essential amino acid content was 41.42%±1.24%,the hydrophobic amino acid content was 26.49%±0.79%,and the molecular weight was concentrated in 4.7～6.5 kDa.The research results would provide the theoretical and technical support for high value utilization of yellowfin tuna.
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