Preparation and Characteristics of Low-Bitter Peptides from the Enzymatic Hydrolysate of Cod Bone

ZHAO Qiyue; JU Xinyao; WU Chao; XU Xianbing; DU Ming

doi:10.13386/j.issn1002-0306.2020040149

Volume 42 Issue 14

Jul. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(14): 138-144. > DOI: 10.13386/j.issn1002-0306.2020040149

ZHAO Qiyue, JU Xinyao, WU Chao, et al. Preparation and Characteristics of Low-Bitter Peptides from the Enzymatic Hydrolysate of Cod Bone [J]. Science and Technology of Food Industry, 2021, 42(14): 138−144. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020040149.

Citation:

PDF (1317 KB)

Preparation and Characteristics of Low-Bitter Peptides from the Enzymatic Hydrolysate of Cod Bone

ZHAO Qiyue^{1, 2,},
JU Xinyao^{1, 2},
WU Chao^{1, 2},
XU Xianbing^{1, 2, ,},
DU Ming^{1, 2, ,}

1.
Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
2.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China

More Information

Received Date: April 13, 2020
Available Online: May 23, 2021

Graphical Abstract

Abstract

Abstract

In this study, cod bones were used as raw material. The bitterness of cod bone hydrolysate was reduced by controlling the degree of hydrolysis, and the mechanism of peptide and free amino acids in the hydrolysate on bitterness was analyzed. The results showed that the degree of hydrolysis reached 7.48% and the bitterness value was 5.80 through mild hydrolysis for 2 h. The peptides were mainly distributed between 1500 and 2000 Da. In addition, the precipitate was subjected to high-pressure cooking and heat treatment (121 °C, 30 min) to make the surface of the fish bone loose after the first enzymolysis. The degree of hydrolysis reached 49.24% and the bitterness value was 6.03 through extensive hydrolysis for 2 h. The peptides were mainly distributed between 500 and 1000 Da. Free amino acids were significantly higher than the content after only the first hydrolysis. By controlling the degree of hydrolysis to limit the production of bitterness, the preparation of this low-bitterness enzymatic peptide laid the foundation for its application in food.
- cod bone,
- proteolysis,
- low bitterness,
- peptide

FullText(HTML)

References (25)

References

[1]	王鸿泽, 赵聪颖, 兰海铭, 等. 鳕鱼排加工工艺的研究[J]. 食品安全导刊,2018,203(12):149−150.
[2]	Toppe J, Albrektsen S, Hope B, et al. Chemical composition, mineral content and amino acid and lipid profiles in bones from various fish species[J]. Comparative Biochemistry Physiology B Biochemistry and Molecular Biology,2007,146(3):395−401. doi: 10.1016/j.cbpb.2006.11.020
[3]	李宏凯. 酶法水解植物蛋白概况[J]. 中国食品添加剂,2010(4):206−210. doi: 10.3969/j.issn.1006-2513.2010.04.033
[4]	刘伯业. 小麦蛋白低苦味肽的制备及其脱苦机理研究[D]. 无锡: 江南大学, 2017: 5−10.
[5]	Kukman I L, Zelenik-blatnik M, Abram V. Isolation of low-molecular-mass hydrophobic bitter peptides in soybean protein hydrolysates by reversed-phase high-performance liquid chromatography[J]. Journal of Chromatography A,1995,704(1):113−120. doi: 10.1016/0021-9673(95)00014-E
[6]	Shinoda I, Tada M, Okai H, et al. Bitter taste of h-pro-phe-pro-gly-pro-ile-pro-oh corresponding to the partial sequence (positions 61-67) of bovine b-casein, and related peptides[J]. Journal of Agricultural Chemical Society of Japan,1986,50(5):1247−1254.
[7]	Liu H, Li Y, Diao X, et al. Effect of porcine bone protein hydrolysates on the emulsifying and oxidative stability of oil-in-water emulsions[J]. Colloids and Surfaces A: Physicochemical and Engineering Aspects,2018,538:757−764. doi: 10.1016/j.colsurfa.2017.11.061
[8]	Fan, W W, Tan X Y, Xu X B, et al. Relationship between enzyme, peptides, amino acids, ion composition, and bitterness of the hydrolysates of Alaska pollock frame[J]. Journal of Food Biochemistry 2019, 43(4): e12801.
[9]	周慧江, 朱振宝, 易建华. 核桃蛋白水解物水解度测定方法比较[J]. 粮食与油脂,2012,25 (2):28−30. doi: 10.3969/j.issn.1008-9578.2012.02.008
[10]	中华人民共和国卫生部. GB 5009.5-2010 食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2010: 2−6.
[11]	Burton L J, Rivera M, Hawsawi O, et al. Muscadine grape skin extract induces an unfolded protein response-mediated autophagy in prostate cancer cells: A TMT-based quantitative proteomic analysis[J]. PLoS One,2016,11(10):e0164115. doi: 10.1371/journal.pone.0164115
[12]	白艳红, 张相生, 赵电波, 等. 分步酶解猪骨粉提取猪骨素的工艺研究[J]. 现代食品科技,2012,28(12):1696−1699.
[13]	周雪松. 蛋白质酶解物苦味形成机理及控制研究[J]. 粮食与油脂,2004,18(8):20−24. doi: 10.3969/j.issn.1008-9578.2004.08.007
[14]	Dauksas E, Slizyte R, Rustad T, et al. Bitterness in fish protein hydrolysates and methods for removal[J]. Journal of Aquatic Food Product Technology,2004,13(2):101−114. doi: 10.1300/J030v13n02_09
[15]	曾晓房. 鸡骨架酶解及其产物制备鸡肉香精研究[D]. 广州: 华南理工大学, 2007: 5−10.
[16]	安灿, 王欣, 陈美龄. 蛋白酶水解龙头鱼产生咸味的研究[J]. 中国食品添加剂,2017(1):135−140. doi: 10.3969/j.issn.1006-2513.2017.01.014
[17]	吴莉莉, 陈俊香. 双酶法降解核酸生产核苷酸食品增鲜剂: 酵母深加工高附加值产品[J]. 甘蔗糖业,2000(3):32−36, 41.
[18]	Chobert J M, Unklesbay N, Hsieh F H, et al. Hydrophobicity of bitter peptides from soy protein hydrolysates[J]. Journal of Agricultural & Food Chemistry,2004,52(19):5895−5901.
[19]	Matoba T, Hata T. Relationship between bitterness of peptides and their chemical structures[J]. Agricultural & Biological Chemistry,2004,36(8):1423−1431.
[20]	Ishibashi N, Ono I, Kato K, et al. Role of the hydrophobia amino acid residue in the bitterness of peptides[J]. Agricultural and Biological Chemistry,1988,52(1):91−94.
[21]	Zhao J, Xiong Y L. Interfacial peptide partitioning and undiminished antioxidative and emulsifying activity of oxidatively stressed soy protein hydrolysate in an O/W emulsion[J]. LWT-Food Science and Technology,2015,61(2):322−329. doi: 10.1016/j.lwt.2014.12.022
[22]	Agboola S O, Singh H, Munro P A, et al. Destabilization of oil-in-water emulsions formed using highly hydrolyzed whey proteins[J]. Journal of Agricultural and Food Chemistry,1998,46(1):84−90. doi: 10.1021/jf970365b
[23]	Slattery H, Fitzgerald R J. Functional properties and bitterness of sodium caseinate hydrolysates prepared with a bacillus proteinase[J]. Journal of Food Science,2008,63(3):418−422.
[24]	Fitz Gerald R J, O’Cuinn G. Enzymatic debittering of food protein hydrolysates[J]. Biotechnology Advances,2006,24(2):234−237. doi: 10.1016/j.biotechadv.2005.11.002
[25]	Kim H O, Li-Chan E C Y. Quantitative structure-activity relationship study of bitter peptides[J]. Journal of Agricultural and Food Chemistry,2006,54(26):10102−10111. doi: 10.1021/jf062422j

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	陈金足，韦晓雯，农晶晶，韩丽芳，冯学，唐婷范，李利军，程昊. 氢氧化镁-活性炭复合材料的制备及其对糖浆脱色工艺优化. 食品工业科技. 2025(01): 201-207 . 本站查看
2.	郑婷婷，吕建彪，龚婉莹，王礼中，张文杰，严亮. 白及叶多糖脱色脱蛋白质方法及其抗氧化活性研究. 粮食与油脂. 2024(03): 86-90+105 .
3.	杨紫焰，李自霖，张翠香，黄丽金，陈贵元，李雪英. 响应面法优选穿心莲多糖大孔树脂脱色工艺及其抗氧化活性研究. 安徽农学通报. 2024(10): 89-95 .
4.	潘金涛，沈晓岩，陈亮，武小芬，齐慧，刘安，魏东宁，邓明. 油茶壳低聚木糖水热处理液脱色条件优化. 湖南农业科学. 2024(11): 76-80+95 .
5.	赵玉荣，许金玉，侯宪邦，陆姗姗. 酶解法提取夏枯草中多糖的工艺研究. 药品评价. 2024(08): 946-950 .
6.	郑艳宇，王平，刘思冶，郝明洋，赵思远，薛晓丽. 黄精多糖的树脂法脱色. 吉林化工学院学报. 2024(09): 41-46 .
7.	黄丽金，李自霖，陈贵元. 响应面法优化苦胆草多糖脱色工艺. 安徽农学通报. 2023(09): 157-160+170 .
8.	黄丽金，陈贵元. 苦胆草多糖活性炭脱色工艺研究. 安徽农学通报. 2023(13): 32-36 .
9.	李自霖，陈贵元. 中药多糖提取物脱色工艺研究进展. 安徽农学通报. 2023(13): 37-40 .