【作者】 万楚君； 游银川； 翁凌； 蔡秋凤； 曹敏杰；

【Author】 Wan Chujun;You Yinchuan;Weng Ling;Cai Qiufeng;Cao Minjie;College of Food Science and Technology,Jimei University;Fujian Engineering Research Center of Deep Processing Technology for Aquatic Products;

【机构】 集美大学食品与生物工程学院； 水产品深加工技术国家地方联合工程研究中心；

【摘要】 为了分析不同加工方式对鲍鱼肌肉蛋白在人体内的消化吸收的影响,以皱纹盘鲍为原料,采用生鲜、煮制、干制和罐制4种加工方式处理鲍鱼肌肉。通过扫描电镜观察4种加工方式下鲍鱼肌肉组织微观结构的差异,利用模拟胃肠液消化及SDS-PAGE比较不同加工方式对鲍鱼肌肉消化特性的影响。结果显示,不同加工方式对鲍鱼组织结构有较大影响。与生鲜鲍鱼肌肉相比,经煮制后的鲍鱼更容易被消化;罐制加工后最容易被消化;而干制鲍鱼最难被消化。进一步对不同鲍鱼制品模拟胃肠液消化终产物的生物活性进行研究,发现其血管紧张素转换酶（angiotensin converting enzyme,ACE）抑制活性(IC₅₀)依次为:罐制（464.2μg/mL）<干制（665.4μg/mL）<煮制（775.7μg/mL）<生鲜（803.9μg/mL）。本研究揭示了不同加工方式对鲍鱼制品在人体内的消化性及生物活性存在显著差异,为鲍鱼制品加工提供了参考。更多还原

【Abstract】 The different processing methods have an important influence on in vivoprotein digestion and absorption.The aim of this study was to investigate the effect of different processing methods including cooking,high pressure,and drying on the digestibility of abalone(Haliotis discus hannai) muscle proteins.This study used the method ofscanning electronic microscopy(SEM),in vitro digestion was conducted in a simulated digestion environmentincluding a standard simulated gastric fluid(SGF) and a simulated intestinal fluid(SIF),and the effect of digestion was evaluated by sodium dodecyl sulfate-polyacrylamidegel electrophoresis(SDS-PAGE).The results showed that the digestibility of proteinsin canned abalone was significandy higher than that in raw abalone and cooked abalone as well as drying abalone,and the proteins from the drying sample was most stable in the SGF and SIF.In addition,the angiotensin-I converting enzyme(ACE) inhibitory activity of the digested productswerestudied,and the activities were revealed as followed the order of canned(464.2 g/mL) < dried(665.4 g/mL) < cooked(775.7 g/mL) < raw(803.9 g/mL).Above all,this study suggested that different processing methods could change the digestibility and bio-activities of proteins or peptides from the abalone products.更多还原