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MEAT RESEARCH
2017
(6)
1-6
甲鱼裙边蛋白酶解物的加工特性及抗氧化性
作 者：
张靖彬;申松;罗永康;刘怀高
单 位：
中国农业大学食品科学与营养工程学院;国肽生物科技(北京)有限公司
关键词：
甲鱼裙边蛋白;酶解产物;感官品质;加工特性;抗氧化性
摘 要：
为全面了解酶的种类、酶解时间及pH值对甲鱼裙边蛋白酶解物加工特性及抗氧化性的影响,采用风味蛋白酶、木瓜蛋白酶和双酶(风味蛋白酶和木瓜蛋白酶)在各自的最适反应条件下对甲鱼裙边蛋白进行酶解,得到酶解产物,并对其感官品质、加工特性及抗氧化性进行研究。结果表明:双酶酶解产物(HF+HP)在酶解2 h时具有较高的感官评分。3种甲鱼裙边蛋白酶解产物均具有良好的溶解性,且酶解产物经63℃、30 min热处理后的溶解度仍保持在80%以上。与风味蛋白酶酶解产物(HF)和木瓜蛋白酶酶解产物(HP)相比,HF+HP具有较强的ABTS~+·清除能力和DPPH自由基清除能力,HP表现出较强的亚铁离子螯合能力和总还原能力。HF的乳化性相对于HP和HF+HP较大,HP和HF+HP的乳化性无显著差异。酶解时间和酶的种类会对甲鱼裙边蛋白酶解物的加工特性及抗氧化性产生较大影响。
译 名：
Processing Properties and Antioxidant Activities of Soft-Shelled Turtle(Trionyx sinensis) Calipash Protein Hydrolysates
作 者：
ZHANG Jingbin;SHEN Song;LUO Yongkang;LIU Huaigao;College of Food Science and Nutritional Engineering, China Agricultural University;Guotai Biotechnology (Beijing) Co.Ltd.;
关键词：
soft-shelled turtle calipash protein;;hydrolysates;;sensory quality;;processing properties;;antioxidant activities
摘 要：
Processing properties and antioxidant activities of soft-shelled turtle calipash protein hydrolysates(SSTCPH) prepared with flavourzyme, papain or both(which were denoted HF, HP and HF + HP, respectively) were investigated. As a result, HF + HP obtained after 2 h of hydrolysis showed better sensory evaluation scores. For the processing properties, all three hydrolysates had good solubility at different pH. The hydrolysates exhibited good heat stability, showing more than 80% solubility at different pH after heating at 63 ℃ for 30 min. Compared with HF and HP, HF + HP exhibited higher scavenging activity against ABTS~+· and DPPH radicals. On the other hand, HP showed higher ferrous ion chelating activity and reducing power. In addition, HF exhibited higher emulsion activity index(EAI) than HP and HF + HP. The results suggested that processing properties and antioxidant activities of SSTCPH were determined by the degree of hydrolysis(DH) and the enzyme type employed.
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