鳜鱼副产物源水解物的制备工艺优化及其体外消化分析

为利用鳜鱼加工副产物，本研究以碱性蛋白酶为优选酶，选取水解度为指标，采用单因素实验和响应面试验，确定副产物的最佳酶解工艺，并分析了水解物的体外消化特性。结果表明:其最佳酶解工艺为料液比1:4 g/mL、pH9.1、温度57.0 ℃、加酶量2.02%和酶解时间4 h，得到蛋白水解物的水解度为18.38%。进一步，在模拟胃消化和肠消化阶段，其可溶性肽含量分别减少17.76%和50.97%；模拟胃肠消化后，其DPPH和ABTS自由基清除能力仍有51.36%和48.67%，具有较高的生物活性。研究结果将为鳜鱼加工副产物开发成功能性食品提供科学支撑。

Optimization of Preparation Technology and in Vitro Digestion Analysis of Hydrolysates Origin from by-Products of Mandarin Fish

The by-products of mandarin fish were hydrolyzed with alcalase, while its optimized preparing process was performed with the single factor and response surface experiments, which were based on the degree of hydrolysis. Additionally, the in vitro digestion of prepared hydrolysates was further analyzed. The results showed that: The optimum condition of the hydrolysis processing was that the ratio of solid-liquid was 1:4 g/mL, the pH was 9.1, the temperature was 57.0 ℃, the enzyme dosage was 2.02%, and the hydrolysis time was 4 h, with the degree of hydrolysis of which was 18.38%. During the simulated gastric digestion and the simulated intestinal digestion, the content of soluble peptides respectively decreased by 17.76% and 50.97%. Furthermore, after the whole gastrointestinal digestion, DPPH and ABTS radical scavenging rate, respectively, survived with values of 51.36% and 48.67%, which indicated that the prepared hydrolysates exerted relatively higher bioaccessibility. The results suggest that the by-products of mandarin fish might be utilized as a candidate for developing functional foods.