Effects of Enzymatic Hydrolysate of Alginate Oligosaccharides on in vitro Digestion Characteristics of Scallop Myofibrillar Protein
CONG Haihua, CHANG Kexin, ZHU Jiawen, LU Xiaoyan, ZHOU Qian, GENG Wenhao, YANG Tian
1.College of Food Science and Technology, Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China; 2.Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientifific Service Center, Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 3.Shandong Shan County Bureau of Natural Resources and Planning, Heze 274300, China
摘要虾夷扇贝（Mizuhopecten yessoensis）是一种营养丰富、低脂、高价值的贝类，含有大量蛋白质，主要为肌原纤维蛋白。褐藻中的褐藻寡糖是一种低分子质量和高水溶性的海洋寡糖，具有免疫、抗氧化、降血糖和降血脂等特性。为研究使用酶解法获取的酶解褐藻寡糖（enzymatic hydrolysate of alginate oligosaccharides，EAO）对扇贝肌原纤维蛋白在体外模拟消化过程中的影响，分析添加0.45 g/100 mL EAO对扇贝肌原纤维蛋白的消化率及肌原纤维蛋白结构和理化性质（内源性荧光光谱、紫外吸收光谱、活性巯基含量、表面疏水性等）的影响。结果表明：EAO显著影响了肌原纤维蛋白的消化特性，在胃消化过程中EAO的添加一定程度上延缓了肌原纤维蛋白中氢键的暴露，增强了肌原纤维蛋白的表面疏水性，更好维持了肌原纤维蛋白消化过程中的结构；随着消化时间的延长，肌原纤维蛋白的荧光强度逐渐降低，活性巯基含量逐渐减少。
Abstract：Mizuhopecten yessoensis is a nutritious, low-fat, high-value shellfish that contains a lot of protein, mainly myofibrillar protein (MP). Alginate oligosaccharides are low-molecular-mas, highly water-soluble marine oligosaccharides, which have immunoregulatory, antioxidant, hypoglycemic and lipid-lowering properties. This study aimed to investigate the effects of an enzymatic hydrolysate of alginate oligosaccharides at a concentration of 0.45 g/100 mL on the in vitro digestion characteristics, structure and physicochemical properties (intrinsic fluorescence spectrum, UV absorption spectrum, reactive sulfhydryl content, and surface hydrophobicity) of scallop myofibrillar protein. The results showed that the hydrolysate significantly affected the digestion characteristics of MP. During gastric digestion, the addition of the hydrolysate delayed the exposure of hydrogen bonds in MP, enhanced the surface hydrophobicity and maintained the structure of the protein. With increasing digestion time, the fluorescence intensity and reactive sulfhydryl content of MP gradually decrease.
2022, Vol. 36 
