Preparation and characterization of peptides from anchovy cookingliquid using immobilized protease
MA Ruijuan1,2,3, LIN Huanghua1,2,3, XIE Youping1,2,3*, CHEN Jianfeng1,2,3
1(Technical Innovation Service Platform for High Value and High Quality Utilization of Marine Organism,Fuzhou University, Fuzhou 350108, China) 2(Fujian Engineering and Technology Research Center for Comprehensive Utilization of Marine Products Waste,Fuzhou University, Fuzhou 350108, China) 3(Fuzhou Industrial Technology Innovation Center for High Value Utilization of Marine Products,Fuzhou University, Fuzhou 350108, China)
Abstract: A peptide product from anchovy cooking liquid as raw materials was prepared using enzymatic hydrolysis with an immobilized enzyme and its properties were further characterized. The results showed that optimal conditions for enzymatic hydrolysis of anchovy cooking liquid were as follows: 45 min, 54.1 ℃, pH 7.8, and the ratio of alkaline protease to neutral protease 1.5∶1. Under these conditions, the enzymatic hydrolysate exhibited the best nitrogen solubility index of trichloroacetic acid (TCA-NSI) of 77.27%. The essential amino acid index of hydrolyzed peptides was greater than 0.95, and the peptides with molecular weight below 1 500 Da reached 82.52%. In addition, strong antioxidant activity was found in the hydrolyzed peptides. Moreover, the immobilized protease was prepared and optimized and TCA-NSI was kept for 48% after the immobilized enzymes were used for 5 times.
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