企鹅珍珠贝肉酶解产物的制备及其醒酒作用的初步研究
Preparation of enzymatic hydrolysates from Pteria penguin and preliminary study on its anti-alcoholism effect
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摘要: 以企鹅珍珠贝肉为研究对象,通过不同种类的蛋白酶对其进行水解,获得具有醒酒效果的酶解产物。通过比较不同酶解产物水解度、蛋白回收率及其与酶解产物灌胃小鼠后血液中酒精浓度的相互关系,选择具有显著效果的酶解产物并对其主要成分进行分析。企鹅珍珠贝酶解产物具有一定的促进小鼠体内酒精代谢功能。中性蛋白酶酶解产物效果最好,水解度为19.8%的酶解产物能使血液中酒精浓度降低32.4%,经测定其含有大量糖原、牛磺酸、甜菜碱等醒酒功能因子。企鹅珍珠贝酶解产物具有一定的醒酒作用并具备进一步研究开发的价值。Abstract: The Pteria penguin was used as the research object and different kinds of protease were used to hydrolyze it to obtain the product which had the function to facilitating alcohol metabolism.The degree of hydrolysis, protein recovery and its relationship with blood alcohol concentrations in mice were compared.The bioactive substances which had the function to facilitating alcohol metabolism in this product were also determined.The results showed that all the hydrolysates had some ability to facilitating alcohol metabolism and neutral protease played a more important role than others.The enzymatic hydrolysis product of 19.8% which could lower blood alcohol concentration of 32.4%.This product included abundant physiological active components such as glycogen, taurine, betaine and so on.In conclusion, the products of enzyme hydrolysis had the ability to facilitating alcohol metabolism and the research was worth a further development and application.
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