韩冰,李圣威,张萌,韩雪,辛庆杰,刘志彬,遇世友,张根生

• 1:哈尔滨商业大学食品工程学院

摘要(Abstract)：

镜鲤是我国重要的淡水鱼资源，在其加工过程中会产生大量副产物，这些副产物若未得到有效利用，不仅可能引发环境污染问题，而且会导致鱼类资源利用率降低。该研究以镜鲤鱼骨为原料，以水解度和多肽得率为评价指标，对鱼骨蛋白肽酶解工艺进行优化，并对其抗氧化能力进行分析。结果表明，当料液比为1∶15、pH为7、中性蛋白酶添加量为4 443 U/g、酶解温度为44℃、酶解时间为3 h时，鱼骨蛋白肽水解度为(26.37±0.56)%。当鱼骨蛋白肽浓度为12 mg/mL时，对DPPH自由基、羟自由基、超氧阴离子自由基和ABTS阳离子自由基的清除率分别为(80.32±2.06)%、(65.98±1.78)%、(62.83±2.01)%和(77.31±1.97)%。综合分析，最优酶解工艺制备的镜鲤鱼骨蛋白肽具有较强的抗氧化能力，该研究为镜鲤鱼骨的高值化利用及鱼骨蛋白肽类抗氧化产品的研发提供了科学依据。

关键词(KeyWords)： 镜鲤;鱼骨;酶解;抗氧化性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金项目(32272265)

作者(Author): 韩冰,李圣威,张萌,韩雪,辛庆杰,刘志彬,遇世友,张根生

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