食品科学

• 基础研究 • 上一篇    下一篇

罗非鱼酶解肽抑制冷藏鱼糜中油脂和蛋白质氧化能力

郭利平1,荣 婧2,杨 宁3,郭善广2   

  1. 1.广东轻工职业技术学院轻化工程系,广东 广州 510300;2.华南农业大学食品学院,广东 广州 510642;
    3.广东省对外科技交流中心,广东 广州 510033
  • 出版日期:2016-03-15 发布日期:2016-03-17

Peptides Derived from Enzymatic Hydrolysis of Tilapia Viscera Inhibit Lipid and Protein Oxidation in Refrigerated Surimi

GUO Liping1, RONG Jing2, YANG Ning3, GUO Shanguang2   

  1. 1. Department of Light Chemical Engineering, Guangdong Industry Polytechnic, Guangzhou 510300, China;
    2. College of Food Science, South China Agricultural University, Guangzhou 510642, China;
    3. Guangdong Science and Technology Exchange Centre, Guangzhou 510033, China
  • Online:2016-03-15 Published:2016-03-17

摘要:

将罗非鱼的酶解产物及其超滤组分(<5 kD酶解肽)加入罗非鱼鱼糜制品中,研究其在冷藏(0~4 ℃)期间对油脂和蛋白质的抗氧化效果。结果表明:酶解产物及超滤组分均可以改善鱼糜的色泽(P<0.05),尤其是超滤组分的效果接近于一定剂量的VC;酶解产物对鱼糜中的油脂、蛋白质均表现出较强的抗氧化能力(P<0.05),其中超滤组分优于酶解液;酶解肽可以有效地保持鱼糜在冷藏期间的品质,超滤分离富集的<5 kD的小分子肽显示出更好的抗氧化效果。

关键词: 鱼糜, 酶解肽, 蛋白质氧化, 超滤, 抗氧化活性

Abstract:

The enzymatic hydrolysate of tilapia viscera and its ultrafiltration fraction (peptide < 5 kD) were separately added
to tilapia surimi to explore their inhibitory effects on lipid and protein oxidation during refrigeration (0–4 ℃). The results
showed that both the hydrolysate and its fraction improved the color of tilapia surimi (P < 0.05), especially the latter, which
was nearly as effective as VC at a certain dose. The hydrolysate demonstrated strong antioxidant capacity against both lipid
and protein oxidation in surimi during storage (P < 0.05), which, however, was inferior to that of its ultrafiltration fraction.
To sum up, the hydrolysate can effectively maintain the quality of surimi during refrigerated storage, and the peptides < 5 kD
separated from it by ultrafiltration possess better antioxidant activity.

Key words: surimi, peptides derived from enzymatic hydrolysis, protein oxidation, ultrafiltration, antioxidant activity

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