食品科学 ›› 2020, Vol. 41 ›› Issue (20): 97-104.doi: 10.7506/spkx1002-6630-20200521-251

• 生物工程 • 上一篇    下一篇

发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响

冯美琴,余頔,孙健   

  1. (1.金陵科技学院动物科学与技术学院,江苏 南京 210038;2.南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏 南京 210095)
  • 出版日期:2020-10-25 发布日期:2020-10-23
  • 基金资助:
    国家自然科学基金面上项目(31771986);国家自然科学基金青年科学基金项目(31401516); 金陵科技学院博士基金项目(JIT-B-201301)

Effect of Starter Cultures on Protein Degradation and Antioxidant Capacity of Peptides from Fermented Sausages

FENG Meiqin, YU Di, SUN Jian   

  1. (1. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China; 2. Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2020-10-25 Published:2020-10-23

摘要: 以植物乳杆菌(Lactobacillus plantarum)CD101和模仿葡萄球菌(Staphylococcus simulans)NJ201作为混合发酵剂制作发酵香肠,以自然发酵为对照。通过测定理化指标、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、多肽含量、游离氨基酸含量等指标研究混合发酵剂对发酵香肠蛋白质降解情况,并以体外1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除活性、2,2’-联氮双(3-乙基苯并噻唑啉-6-磺酸)(2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除活性及铁离子还原/抗氧化能力(ferric ion reducing antioxidant power,FRAP)值评价发酵香肠粗肽及小分子多肽(<3 kDa)的抗氧化能力。结果表明:混合发酵剂接种组非蛋白氮含量显著高于对照组(P<0.05);根据SDS-PAGE结果分析,2 组发酵香肠的肌浆蛋白和肌原纤维蛋白均发生降解,接种组的蛋白降解程度高于对照组,尤其是在低分子质量(<20 kDa)条带处出现明显累积;接种组粗肽及小分子多肽的DPPH自由基清除活性、ABTS阳离子自由基清除活性及FRAP值均显著高于对照组(P<0.05),其中小分子多肽可能是发酵香肠多肽抗氧化能力的主要贡献者;同时发酵剂促进发酵香肠中游离氨基酸的释放。接种该混合发酵剂制作发酵香肠能促进蛋白质降解,得到更多具有抗氧化活性的多肽,从而有助于通过内源性抗氧化肽抑制发酵香肠的氧化,降低生产成本,延长货架期。

关键词: 发酵剂;发酵香肠;蛋白质降解;抗氧化肽

Abstract: Fermented sausages were manufactured with a mixed starter culture of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201, and naturally fermented samples were used as a control. We investigated protein degradation in fermented sausages by the mixed starter culture by determining physicochemical properties, performing sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), and measuring peptide content, and free amino acid content. In vitro 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation scavenging and ferric ion reducing antioxidant power (FRAP) assays were used to evaluate the antioxidant capacity of crude peptides and peptide fractions with molecular mass lower than 3 kDa extracted from fermented sausages. The results showed that the content of non-protein nitrogen in the inoculated group was significantly higher than that in the control group (P < 0.05). According to the results of SDS-PAGE, both sarcoplasmic and myofibrillar proteins were degraded in the two groups, and the degree of protein degradation in the inoculated group was higher than that in the control group, notably the accumulation of bands with a molecular mass of less than 20 kDa. The DPPH radical scavenging activity, ABTS radical cation scavenging activity and FRAP value of crude peptides and small molecular peptides extracted from the inoculated group were significantly higher than those in the control group (P < 0.05). The small molecular peptides may be the main contributor to the antioxidant capacity of the peptides extracted from fermented sausages. The release of free amino acids from fermented sausages was promoted by the mixed starter culture. This mixed starter culture could promote protein degradation in fermented sausages to produce more peptides with antioxidant activity, helping inhibit fat oxidation in fermented sausages and thereby reducing the production cost and prolonging the shelf life.

Key words: stability; antioxidant peptides; fermented sausages

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