羊肉火腿加工过程中粗肽抗氧化能力变化

摘要/Abstract

摘要： 摘要：为明确羊肉火腿加工过程中内源抗氧化肽的抗氧化变化。以不同加工时期干腌羊肉火腿为研究对象，利用磷酸盐缓冲液提取粗肽并测定多肽含量，对粗肽还原力、1，1-二苯基-2-三硝基苯肼 ((1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl , DPPH) 自由基清除率、2'-联氨-双-3-乙基苯并噻唑啉-6-磺酸 (2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), ABTS) 自由基清除率、羟自由基清除率、脂质过氧化抑制率进行评价。结果表明：羊肉火腿加工过程中多肽含量逐渐升高，抗氧化活性增强，具体表现为加工过程中还原力逐渐增强，ABTS和DPPH自由基清除率总体呈上升趋势，分别在成熟结束期和成熟中期表现出最强抗氧化能力（Trolox当量浓度分别为0.09 Mm、0.0146 Mm）；羟自由基清除率总体呈下降趋势，在风干期抗氧化能力达到最大值。通过十二烷基硫酸钠聚丙烯酰胺 (sodium dodecyl sulfate polyacrylamide gel electropheresis ,SDS-PAGE) 凝胶电泳发现从原料腿到成熟结束期肌肉中蛋白质逐渐发生降解，产生小分子抗氧化肽和风味前体物质。

关键词: 关键词：羊肉火腿, 蛋白质, 粗肽, 抗氧化, 自由基清除率

Abstract: Abstract: The aim is to clarify the antioxidant changes of endogenous antioxidant peptides during mutton ham processing. The crude peptide was extracted with phosphate buffer and was determined from the dry-cured mutton ham of different processing periods. Subsequently, the reducing power of the crude peptide,1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1-(2,4,6-trinitrophenyl)hydrazyl(DPPH)radicalscavengingrate,2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)( ABTS) radical scavenging rate, hydroxyl radical scavenging rate and the inhibition rate of lipid oxidation were evaluated. The results showed that the polypeptide content and antioxidant activity of mutton ham increased gradually during processing, which was manifested by the gradual increase of reducing power during processing, the overall increase of ABTS and DPPH free radical scavenging rate and the strongest antioxidant capacity at the end of maturity and the middle of maturity ( Trolox equivalent concentration was 0.09 Mm and 0.0146 Mm, respectively ). The scavenging rate of hydroxyl radicals showed a downward trend in general, and the antioxidant capacity reached its maximum value during the drying period. sodium dodecyl sulfate polyacrylamide gel electropheresis (SDS – PAGE) showed that protein in muscle gradually degraded from the leg of raw material to the end of maturity, producing small molecule antioxidant peptides and flavor precursors.

Key words: Key wards: mutton ham, protein, crude peptides, oxidation resistance, radical scavenging rate

中图分类号:

TS251.5+3

王勇勤王庆玲袁湖川. 羊肉火腿加工过程中粗肽抗氧化能力变化[J]. 食品科学, 0, (): 0-0.

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