In this study, hydrolysates were obtained from salmon milts using four proteases (neutrase, papain, trypsin and novozym 11028). The effects of protease type and enzymolysis time (30, 60, 90, and 120 min) on the structural characteristics and functional properties of the hydrolysates were assessed. The fluorescence intensity of all hydrolysates increased as the extension of enzymolysis time, accompanied by an increase in solubility, emulsifying and foaming ability. Trypsin-hydrolysates showed the highest protein recovery and degree of hydrolysis (DH). The electrophoresis indicated that papain-hydrolysates contained more aggregates (>60 kDa), which was confirmed by larger particle size and lower DH. Neutrase-hydrolysate exhibited the smallest particle size and the highest emulsifying and foaming ability, while the highest emulsifying stability appeared in papain-hydrolysates. Neutrase-hydrolysate displayed the strongest antioxidant potential while papain-hydrolysate possessed the weakest. Results demonstrated that the salmon milt protein hydrolysates can be utilized as nutraceutical and functional food ingredients.

中文翻译：

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对鲑鱼精酶解的创新见解：受蛋白酶类型和酶解时间影响的结构和功能分析


在这项研究中，使用四种蛋白酶（中性蛋白酶、木瓜蛋白酶、胰蛋白酶和 novozym 11028）从鲑鱼精中获得水解物。评估蛋白酶类型和酶解时间 （30 、 60 、 90 和 120 min） 对水解产物结构特性和功能特性的影响。所有水解产物的荧光强度均随着酶解时间的延长而增加，并伴有溶解度、乳化和起泡能力的增加。胰蛋白酶水解物显示出最高的蛋白质回收率和水解度 （DH）。电泳结果显示木瓜蛋白酶水解物含有更多的聚集体 （>60 kDa），这可以通过较大的粒径和较低的 DH 来证实这一点。中性水解物表现出最小的粒径和最高的乳化和发泡能力，而木瓜蛋白酶水解物的乳化稳定性最高。中性水解物表现出最强的抗氧化潜力，而木瓜蛋白酶水解物具有最弱的抗氧化潜力。结果表明，鲑鱼精蛋白水解物可用作营养保健品和功能性食品成分。