Study on Composition and Antifatigue Activity of Tuna Protein Peptide
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Abstract:
In this paper, protein peptides were prepared from tuna meat, and their composition, antioxidant activity in vitro and anti-fatigue activity in vivo were analyzed. The results showed that the protein content of tuna protein peptide was 90.11% and the calcium content was 213 mg/100g. The results of flavorful nucleotide and electronic tongue showed that the main taste of tuna protein peptide was umami, and GMP contributed more to the umami taste of tuna protein peptide. The results of electronic nose showed that the main flavor components were nitroxide compounds, inorganic sulfide, methane and other short chain alkanes, organic sulfide, alcohol ether aldehydes and ketones. In vitro antioxidant results showed that the IC50 of ABTS and DPPH free radical scavenging were 0.52 mg/mL and 4.32 mg/mL, respectively, indicating that tuna protein peptide had good antioxidant activity in vitro. The anti-fatigue results showed that tuna protein peptide in medium dose group could significantly prolong the weight-bearing swimming time (p<0.01), and significantly reduce the contents of serum urea nitrogen (p<0.05) and lactic acid (p<0.01), indicating that tuna protein peptide had good anti-fatigue activity in vivo. In this study, tuna meat was used to prepare high-quality tuna protein peptides with unique flavor, antioxidant and anti-fatigue activities, which provided a research basis for high-value utilization of tuna meat.
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Taishan industrial leading talent project special funding funding