发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响

doi:10.7506/spkx1002-6630-20200521-251

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

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.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. 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/Abstract

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

中图分类号:

TS251.1

冯美琴，余頔，孙健. 发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响[J]. 食品科学, 2020, 41(20): 97-104.

FENG Meiqin, YU Di, SUN Jian. Effect of Starter Cultures on Protein Degradation and Antioxidant Capacity of Peptides from Fermented Sausages[J]. FOOD SCIENCE, 2020, 41(20): 97-104.

[1]	姬琛罗辉刘吉娟罗瑞明. 滩羊肉宰后成熟期间ATP酶变化对微观结构及保水性的影响[J]. 食品科学, 0, (): 0-0.
[2]	罗辉张杏亚何雨薇阮振甜罗瑞明李亚蕾. 秦川牛肉冷藏期间能量代谢变化机制及其对肉品质的影响[J]. , 0, (): 0-0.
[3]	周洁朱秋劲. 贵式肉品中乳酸菌的选育及其对发酵里脊火腿风味品质的影响[J]. 食品科学, 0, (): 0-0.
[4]	杜曼婷黄俐高梦丽李可相启森白艳红. 介质阻挡放电低温等离子体处理对宰后羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[5]	薛桂中黄现青宋莲军乔明武赵建生马相杰徐俊涛. 高温肉制品杂环胺防控及体内代谢调控研究进展[J]. 食品科学, 0, (): 0-0.
[6]	莫然唐善虎李思宁李琼帅李锦锦夏佳军蔡寅川. 低钠盐对不同成熟条件下自然发酵牦牛肉灌肠脂质氧化及挥发性风味物质的影响[J]. 食品科学, 0, (): 0-0.
[7]	赵莹鑫张德权葛岳向灿王振宇杨伟侯成立. 包装方式和宰后不同时间包装对羊肉品质的影响[J]. 食品科学, 0, (): 0-0.
[8]	王光宇邱伟芬徐幸莲周光宏. 冷鲜鸡肉中莓实假单胞菌NMC25的全基因组测序及分析[J]. 食品科学, 0, (): 0-0.
[9]	陈晨陈银基庄昕波汪佳佳王立健. 油脂预乳化液替代脂肪对乳化肠品质的影响[J]. , 0, (): 0-0.
[10]	要铎张月郭月英苏琳赵丽华孙雪峰靳烨. 脂肪代谢重要基因网络对呼伦贝尔羊脂肪分布和脂肪酸组成的影响[J]. 食品科学, 0, (): 0-0.
[11]	侯忠余李传友朱成林于基成唐俊妮. 一株金黄色葡萄球菌烈性噬菌体的生物学特性及其裂解效果[J]. 食品科学, 0, (): 0-0.
[12]	刘李春，蒋玉洁，申明月，谢明勇，聂少平. 天然抗氧化剂对红烧肉烹饪过程中热加工危害物形成的控制[J]. 食品科学, 2021, 42(15): 50-57.
[13]	杨致昊靳烨侯艳茹. 苏尼特羊宰后成熟过程中AMPK活性、糖酵解与肉品质指标的变化分析[J]. 食品科学, 0, (): 0-0.
[14]	刘泓郭玉杰陈永凯李侠张鸿儒张春晖姜珊. 基于电子舌检测快速判别不同物种畜禽骨蛋白肽[J]. 食品科学, 0, (): 0-0.
[15]	刘梦张顺亮赵冰潘晓倩周慧敏乔晓玲臧明伍李素朱宁吴倩蓉. 微发酵对牛肉干风味的影响[J]. , 0, (): 0-0.

发酵剂对发酵香肠蛋白质降解及多肽抗氧化能力的影响

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

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价