发酵香肠源抗氧化肽的稳定性

doi:10.7506/spkx1002-6630-20200229-340

食品科学 ›› 2020, Vol. 41 ›› Issue (16): 1-7.doi: 10.7506/spkx1002-6630-20200229-340

• 食品化学 •

发酵香肠源抗氧化肽的稳定性

栾晓旭，冯美琴，孙健

（1.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；2.金陵科技学院动物科学与技术学院，江苏南京 210038）

发布日期:2020-08-19
基金资助:
国家自然科学基金面上项目（31771986）

Stability of Antioxidant Peptides Extracted from Fermented Sausages

LUAN Xiaoxu, FENG Meiqin, SUN Jian

(1. Key Laboratory of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China)

Published:2020-08-19

摘要/Abstract

摘要： 研究发酵香肠抗氧化肽在生产加工及胃肠消化过程中的稳定性。以1,1-二苯基-2-三硝基苯肼（1,1-diphenyl-2-picrylhydrazyl，DPPH）自由基清除活性、Fe2＋螯合活性和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）总抗氧化能力为指标，考察温度、pH值、食品配料、金属离子以及模拟胃肠消化对抗氧化肽活性的影响。结果表明，高温和酸碱性环境中自由基清除率下降明显（P＜0.05），Fe2＋螯合率增加，但增幅较小；NaCl和糖类有利于提高抗氧化肽的自由基清除活性，对Fe2＋螯合活性有抑制作用；添加量在国标允许范围内时，NaNO2对抗氧化肽活性影响不大；相比于K＋，抗氧化肽对Cu2＋更为敏感；模拟胃肠道消化结束后，DPPH自由基清除活性完全丧失，但Fe2＋螯合活性增强至消化前的1.4 倍，ABTS阳离子自由基清除率稳定在40%左右，总游离氨基酸含量逐渐增加。

关键词: 稳定性；抗氧化肽；发酵香肠

Abstract: To study the stability of antioxidant peptides extracted from fermented sausage under conditions simulating those occurring during industrial processing and gastrointestinal digestion, we investigated the effects of temperature, pH, food additives, metal ions, and simulated gastrointestinal digestion on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, Fe2+-chelation ability and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity. The results showed that the radical scavenging rate decreased significantly (P < 0.05) at high temperature and in acid and alkaline environment, while the Fe2+-chelation rate increased, but only slightly. NaCl, glucose and sucrose were beneficial to improve the radical scavenging activity, while they inhibited the Fe2+-chelation activity. NaNO2 had little effect on the antioxidant activity of the peptides when added at levels within the range permitted by the national standard. The antioxidant peptides were more sensitive to Cu2+ than to K+. The DPPH radical scavenging activity was completely lost after the simulated gastrointestinal (GI) digestion, but the Fe2+-chelation activity increased by 1.4 times compared with that before the digestion. The ABTS cation radical scavenging rate was stable at about 40%, and the total free amino acid content gradually increased.

Key words: stability; antioxidant peptides; fermented sausages

中图分类号:

TS251.1

栾晓旭，冯美琴，孙健. 发酵香肠源抗氧化肽的稳定性[J]. 食品科学, 2020, 41(16): 1-7.

LUAN Xiaoxu, FENG Meiqin, SUN Jian. Stability of Antioxidant Peptides Extracted from Fermented Sausages[J]. FOOD SCIENCE, 2020, 41(16): 1-7.

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发酵香肠源抗氧化肽的稳定性

Stability of Antioxidant Peptides Extracted from Fermented Sausages

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