食品科学 ›› 2017, Vol. 38 ›› Issue (21): 265-271.doi: 10.7506/spkx1002-6630-201721042

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乳清抗氧化肽对冷藏猪肉糜肌原纤维蛋白功能性及品质的影响

阮仕艳,彭新颜,张淑荣,于学娟,于海洋,杨斌强,张翠云   

  1. (1.鲁东大学食品工程学院,山东?烟台 264025;2.烟台职业学院食品与生化工程系,山东?烟台 264670;3.山东商务职业学院食品工程系,山东?烟台 264670)
  • 出版日期:2017-11-15 发布日期:2017-11-01
  • 基金资助:
    国家自然科学基金青年科学基金项目(31401491);城新创新奖学金项目; 大学生创新创业训练计划项目(201610451328)

Effects of Whey Antioxidant Peptides on Functional Properties and Quality of Myofibrillar Protein from Refrigerated Pork Patties

RUAN Shiyan, PENG Xinyan, ZHANG Shurong, YU Xuejuan, YU Haiyang, YANG Binqiang, ZHANG Cuiyun   

  1. (1. College of Food Engineering, Ludong University, Yantai 264025, China; 2. Department of Food and Biochemical Engineering,Yantai Vocational College, Yantai 264670, China;3. Department of Food Engineering, Shandong Business Institute, Yantai 264670, China)
  • Online:2017-11-15 Published:2017-11-01

摘要: 研究乳清抗氧化肽对冷藏猪肉糜肌原纤维蛋白功能性及品质的影响。实验分为6组,第1组为空白对照,第2组加入质量分数20%未水解乳清蛋白,第3~5组中分别加入质量分数10%、15%、20%的乳清抗氧化肽冻干粉,第6组加入质量分数0.02%的丁基羟基茴香醚(butyl hydroxyanisd,BHA)。在肉糜4?℃冷藏0、1、3、5、7?d时分别测定浊度、Ca2+-ATPase活力、乳化稳定性、挥发性盐基氮(totalvolatilebasicnitrogen,TVB-N)含量、蒸煮损失率、表面疏水性以及肌原纤维蛋白溶解性的变化。结果表明:添加质量分数15%的乳清抗氧化肽能有效抑制冷藏肉糜肌原纤维浊度的升高,抑制Ca2+-ATPase活力的下降,减少TVB-N的产生,抑制肌原纤维蛋白乳化稳定性和溶解性的降低。添加质量分数20%的乳清抗氧化肽则在抑制生肉糜蒸煮损失和猪肉糜肌原纤维蛋白表面疏水性增加方面效果最佳,其作用与质量分数0.02% BHA相当。上述结果表明,乳清抗氧化肽具有改善冷藏猪肉糜肌原纤维蛋白功能性及品质的作用。

关键词: 冷藏猪肉糜, 乳清抗氧化肽, 肌原纤维蛋白, 功能特性

Abstract: The objective of this study was to investigate the effects of whey antioxidant peptides on the functional properties and quality of myofibrillar protein from refrigerated pork patties. The experiment was divided into 6 groups, including blank control group, 20% whey protein isolate group, 10%, 15% and 20% whey antioxidant peptide groups, and 0.02% BHA group. The changes in turbidity, Ca2+-ATPase activity, emulsion stability, total volatile basic nitrogen (TVB-N) content, cooking loss rate, surface hydrophobicity and myofibrillar protein solubility were measured after 0, 1, 3, 5, and 7 days of storage (4 ℃). The results showed that 15% whey protein hydrolysate with antioxidant activity was almost as effective as BHA in inhibiting the increase in the turbidity of pork myofibrillar protein and the decrease in Ca2+-ATPase activity, avoiding the generation of TVB-N, and suppressing the decrease in the emulsion stability and solubility of myofibrillar protein. Addition of 20% whey-derived antioxidant peptides could most effectively reduce the cooking loss of pork patties and block the increase in the surface hydrophobicity of myofibrillar protein, and its effect was similar to that of 0.02% BHA. Conclusion: Antioxidant peptides derived from whey protein have the potential for improving the functional properties and quality of myofibrillar protein from refrigerated pork.

Key words: chilled pork patties, whey protein-derived antioxidant peptides, myofibrillar protein, functional characteristic

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