Changes of peptides and amino acids in Acetes chinensis before and after autolysis

Authors

ZHU Baohua, College of Food, Shanghai Ocean University, Shanghai 201306, China
LI Xiaohui, College of Food, Shanghai Ocean University, Shanghai 201306, China;Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center, Shanghai 201306, China;Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products, Ministry of Agriculture, Shanghai 201306, ChinaFollow
YANG Zhiyan, College of Food, Shanghai Ocean University, Shanghai 201306, China
HUI Tingting, College of Food, Shanghai Ocean University, Shanghai 201306, China
XU Chenchen, College of Food, Shanghai Ocean University, Shanghai 201306, China
LI Yan, College of Food, Shanghai Ocean University, Shanghai 201306, China;Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center, Shanghai 201306, China;Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products, Ministry of Agriculture, Shanghai 201306, China

Corresponding Author(s)

李晓晖（1976—），女，上海海洋大学副教授，博士。E-mail: xhli@shou.edu.cn

Abstract

Objective: This study aimed to explore the changes of polypeptides and free amino acids in Acetes chinensis before and after autolysis. Methods: The optimal pH and temperature of the endogenous protease of the A. chinensis were determined and the autolysis conditions were optimized. Then changes of a polypeptide, amino acid and molecular weight in the product before and after autolysis were studied under the optimal conditions. Results: The optimum temperature and pH of endogenous protease were 45 ℃ and 8.0 respectively. Under the optimal autolysis conditions of pH 8.0, temperature 40 ℃, and reaction time 4 h, the polypeptide concentration of A. chinensis surimi was 10.36 mg/mL. The content of total free amino acids, essential amino acids and hydrophobic amino acids increased, the proportion of bitter amino acids increased by （4.54±0.02）%, while the proportion of umami amino acids and sweet amino acids decreased by （3.46±0.02）% and （1.78±0.01）% respectively. The proportion of degradation products with molecular weight less than 1 000 Da increased from 70% to 87%. Conclusion: Autolysis technology can degrade the protein of A. chinensis and release small molecule peptides and amino acids.

Publication Date

10-30-2023

First Page

148

Last Page

153,200

DOI

10.13652/j.spjx.1003.5788.2022.81114

Recommended Citation

Baohua, ZHU; Xiaohui, LI; Zhiyan, YANG; Tingting, HUI; Chenchen, XU; and Yan, LI (2023) "Changes of peptides and amino acids in Acetes chinensis before and after autolysis," Food and Machinery: Vol. 39: Iss. 9, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2022.81114
Available at: https://www.ifoodmm.cn/journal/vol39/iss9/23

References

[1] 农业农村部渔业渔政管理局, 全国水产技术推广总站, 中国水产学会. 中国渔业统计年鉴[M]. 北京: 中国农业出版社, 2021: 38. China Fisheries Law Enforcement, National Fisheries Technology Extension Center, China Society of Fisheries. China fishery statistical yearbook[M]. Beijing: China Agriculture Press, 2021: 38.
[2] 周婷, 水珊珊, 李志鹏, 等. 基于内源酶活性变化的冷藏哈氏仿对虾肌肉品质研究[J]. 食品工业科技, 2022, 43（24）: 338-346. ZHOU T, SHUI S S, LI Z P, et al. Study on muscle quality of sword prawn （Parapenaeopsis hardwickii） during cold storage based on changes of endogenous enzyme activity[J]. Science and Technology of Food Industry, 2022, 43（24）: 338-346.
[3] 孙洁, 李燕, 施文正, 等. 虾类生物活性肽的研究进展[J]. 食品与发酵工业, 2021, 47（4）: 261-268. SUN J, LI Y, SHI W Z, et al. Research progress of bioactive peptides in shrimps[J]. Food and Fermentation Industries, 2021, 47（4）: 261-268.
[4] 陈诗妍, 吉宏武, 李承勇, 等. 凡纳滨对虾内源蛋白酶对肌原纤维蛋白的降解作用[J]. 食品工业科技, 2015, 36（5）: 149-155. CHEN S Y, JI H W, LI C Y, et al. Degradation of myofibrillar protein by endogenous proteases from Litopenaeus vannamei[J]. Science and Technology of Food Industry, 2015, 36（5）: 149-155.
[5] 惠婷婷, 杨志艳, 祝宝华, 等. 膜分离制备中国毛虾多肽及滋味评价[J]. 食品与发酵工业, 2022, 48（20）: 51-56. HUI T T, YANG Z Y, ZHU B H, et al. Preparation of polypeptides from Acetes chinensis by membrane separation and evaluation of taste[J]. Food and Fermentation Industries, 2022, 48（20）: 51-56.
[6] HE H L, CHEN X L, SUN C Y, et al. Preparation and functional evaluation of oligopeptide-enriched hydrolysate from shrimp （Acetes chinensis） treated with crude protease from Bacillus sp SM98011[J]. Bioresource Technology, 2006, 97（3）: 385-390.
[7] 杨志艳, 惠婷婷, 祝宝华, 等. 中国毛虾活性肽对免疫抑制小鼠免疫调节作用的影响[J. 食品工业科技, 2023, 44（9）: 380-386. YANG Z Y, HUI T T, ZHU B H, et al. Effects of peptides from Acetes chinensis on immunoregulation in immunocompromised mice[J]. Science and Technology of Food Industry, 2023, 44（9）: 380-386.
[8] CAO W H, ZHANG C H, JI H W, et al. Optimization of peptic hydrolysis parameters for the production of angiotensin I-converting enzyme inhibitory hydrolysate from acetes chinensis through plackett-burman and response surface methodological approaches[J]. Journal of the Scinece of Food and Agriculture, 2012, 92（1）: 42-48.
[9] CAO W H, ZHANG C H, HONG P Z, et al. Optimising the free radical scavenging activity of shrimp protein hydrolysate produced with alcalase using response surface methodology[J]. International Journal of Food Science & Technology, 2009, 44（8）: 1 602-1 608.
[10] 许萍, 薛长湖, 张香治, 等. 3942中性蛋白酶酶解中国毛虾蛋白制备血管紧张素转移酶抑制肽[J]. 中国水产科学, 2005, 12（4）: 501-505. XU P, XUE C H, ZHANG X Z, et al. Angiotensin I converting enzyme inhibitory peptide from 3942 neutral proteinase digests of Acetes chinensis proteins[J]. Journal of Fishery Sciences of China, 2005, 12（4）: 501-505.
[11] VICENTE F A, VENTURA S P M, PASSOS H, et al. Crustacean waste biorefinery as a sustainable cost-effective business model[J]. Chemical Engineering Journal, 2022, 442: 135937.
[12] NIKOO M, XU X M, M J R, et al. Autolysis of pacific white shrimp （Litopenaeus vannamei） processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates[J]. Food Bioscience, 2021, 39: 100844.
[13] PEREIRA N D L A, FANGIO M F, RODRIGUEZ Y E, et al. Characterization of liquid protein hydrolysates shrimp industry waste: Analysis of antioxidant and microbiological activity, and shelf life of final product[J]. Journal of Food Processing and Preservation, 2022, 46（8）: e15526.
[14] 尹雪莲, 白雪, 朱凯, 等. 虾副产物自溶过程研究与潜在抗冻肽鉴定[J]. 食品工业科技. 2023, 44（6）: 33-40. YIN X L, BAI X, ZHU K, et al. Autolysis process of shrimp by-products and identification of potential antifreeze peptides[J]. Science and Technology of Food Industry, 2023, 44（6）: 33-40.
[15] 陈康玉, 彭珩, 何翠萍, 等. 南美白对虾虾头内源酶的分离纯化[J]. 现代食品科技, 2010, 26（6）: 573-576, 581. CHEN K Y, PENG H, HE C P, et al. Separation and purification of endogenous enzymes from the head of Penaeus vannamei[J]. Modern Food Science and Technology, 2010, 26（6）: 573-576, 581.
[16] 曹慧, 张腾月, 赵龙妹, 等. 土壤中高产蛋白酶菌株产酶条件及酶学性质[J]. 微生物学通报, 2020, 47（7）: 2 072-2 081. CAO H, ZHANG T Y, ZHAO L M, et al. Identification and characterization of a high protease-producing strain from soil[J]. Microbiology China, 2020, 47（7）: 2 072-2 081.
[17] 鲁伟, 任国谱, 宋俊梅. 蛋白水解液中多肽含量的测定方法[J]. 食品科学, 2005, 26（7）: 169-171. LU W, REN G P, SONG J M, et al. Determination of contentof peptidesin protein hydrolysates[J]. Food Science, 2005, 26（7）: 169-171.
[18] 程亚美, 赵金良, 宋凌元, 等. 盐度、碱度对尼罗罗非鱼生长和肌肉品质的影响[J]. 水产科学, 2020, 39（3）: 341-349. CHENG Y M, ZHAO J L, SONG L Y, et al. Effects of salinity and alkalinity on growth and muscle quality of nile tilapia Oreochromis niloticus[J]. Fisheries Science, 2020, 39（3）: 341-349.
[19] 郎蒙. 脱脂南极磷虾粉降血糖肽的酶解制备及活性研究[D]. 上海: 上海海洋大学, 2021: 13. LANG M. Enzymatic preparation and activity study of dipeptidyl peptidase IV inhibitory peptides derived from defatted Antarctic Krill powder[D]. Shanghai: Shanghai Ocean University, 2021: 13.
[20] 王贺, 曹文红, 章超桦, 等. UV-C辐照对凡纳滨对虾虾头主要内源酶酶学性质的影响[J]. 食品与发酵工业, 2019, 45（19）: 32-37. WANG H, CAO W H, ZHANG C H, et al. Effects of UV-C irradiation on enzymatic properties of main endogenous enzymes in the head of Litopenaeus vannamei[J]. Food and Fermentation Industries, 2019, 45（19）: 32-37.
[21] 潘滨, 谢月霞, 戴君勇. 凡纳滨对虾蛋白酶的分离纯化及生化特性[J]. 水产科学, 2009, 28（12）: 763-766. PAN B, XIE Y X, DAI J Y. Purification and biochemical properties of protease from white leg shrimp Litopenaeus vannamei[J]. Fisheries Science, 2009, 28（12）: 763-766.
[22] 陈志锋. 生晒毛虾酶解制备虾风味基料的研究[J]. 食品与机械, 2012, 28（4）: 19-22, 76. CHEN Z F. Research on preparation of shrimp flavoring base from dried[J]. Food & Machinery, 2012, 28（4）: 19-22, 76.
[23] 薛勇, 赵明明, 王超, 等. 响应面法优化南极磷虾蛋白自溶工艺的研究[J]. 食品工业科技, 2012, 33（4）: 346-348, 373. XUE Y, ZHAO M M, WANG C, et al. Optimization of autohydrolysis of antarctic krill by response surface method[J]. Science and Technology of Food Industry, 2012, 33（4）: 346-348, 373.
[24] FAO/WHO. Protein quality evaluation: Reports of a joint FAO/WHO expert consultation[J]. FAO Food and Nutrition Paper, 1991, 51: 1-66.
[25] JE J Y, PARK S Y, HWANG J Y, et al. Amino acid composition and in vitro antioxidant and cytoprotective activity of abalone viscera hydrolysate[J]. Journal of Functional Foods, 2015, 16: 94-103.
[26] UDENIGWE C C, ALUKO R E. Chemometric analysis of the amino acid requirements of antioxidant food protein hydrolysates[J]. Sciences International Journal of Molecular, 2011, 12（5）: 3 148-3 161.
[27] 胡玲萍, 张晓梅, 张鸿伟, 等. 南极磷虾自溶前后氨基酸和胰蛋白酶降解产物的变化[J]. 食品科学, 2019, 40（11）: 1-6. HU L P, ZHANG X M, ZHANG H W, et al. Changes in amino acids and tryptic peptides from Antarctic krill protein before and after autolysis[J]. Food Science, 2019, 40（11）: 1-6.