Food and Fermentation Industries >

2020 , Vol. 46 >Issue 23: 21 - 28

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.024605

Preparation and immunoactivity of enzymatically hydrolyzed products of abalone (Haliotis discus hannaiIno) muscleREN

  • Dingding ,
  • HUANG Mengyi ,
  • ZHENG Huina ,
  • CAO Wenhong ,
  • LIN Haisheng ,
  • QIN Xiaoming ,
  • ZHANG Chaohua
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  • 1(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China);
    2(Shenzhen Institute of Guangdong Ocean University,Shenzhen 518108,China);
    3(National Research and Development Branch Center for Shellfish Processing (Zhanjiang),Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Zhanjiang 524088,China);
    4(Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

Received date: 2020-06-01

  Revised date: 2020-07-09

  Online published: 2020-12-30

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Abstract

In order to develop bioproducts from abalone (Haliotis discus hannaiIno),abalone muscle was enzymatically hydrolyzed and the immunoactivity of the hydrolysate was analyzed.Animal protease and flavor protease preparations were used for enzymolysis of abalone muscle,and protein recovery rate and degree of hydrolysis (DH) were used as indexes for optimization of the enzymolysis conditions.The immunoactivity of enzymatically hydrolyzed peptides (AHP) was analyzed with zebrafish model.The results showed that optimal protein recovery and DH were obtained after 4h hydrol-ysis,which were (55.88±0.03)% and (20.32±0.01)%,respectively.The results ofin vitro immunoactivity experiments showed that AHP increased the activities of lysozyme (LYS) and alkaline phosphatase (ALP) and level of IgG in zebrafish model,of which the activity of LYS and ALP reached (166.04±23.48) U/L and (7.46±1.02) IU/L,respectively,and the IgG reached (0.31±0.09) μg/mL in the freeze-dried sample group,which were significantly different from that of the control group (P<0.05).Among the ultrafiltration components,compared with the >10 kDa and 5 k-10 kDa sample groups,the activity of the <5 kDa ultrafiltration sample group was significantly higher (P<0.05),the highest activity of LYS and ALP were (1481.29±160.70) U/L and (1 617.39±206.70) IU/L,respectively,and IgG was up to (34.77±2.40) μg/mL.AHP exhibited certain immunoactivity and the <5 kDa group ultrafiltration components were the most effective.

Key words： abalone muscle; enzymatically hydrolyzed products; ultrafiltration components; zebrafish model; immunoactivity

Cite this article

Dingding , HUANG Mengyi , ZHENG Huina , CAO Wenhong , LIN Haisheng , QIN Xiaoming , ZHANG Chaohua . Preparation and immunoactivity of enzymatically hydrolyzed products of abalone (Haliotis discus hannaiIno) muscleREN[J]. Food and Fermentation Industries, 2020 , 46(23) : 21 -28 . DOI: 10.13995/j.cnki.11-1802/ts.024605

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