[1]邹烨,蔡盼盼,王立,等.中华鳖裙边胶原蛋白酶解物在猪肉糜中抗氧化效果[J].江苏农业学报,2017,(05):1157-1163.[doi:doi:10.3969/j.issn.1000-4440.2017.05.030]
　ZOU Ye,CAI Pan-pan,WANG Li,et al.Antioxidative effect of collagen hydrolysates from Chinese soft-shelled turtle calipash on grounded pork[J].,2017,(05):1157-1163.[doi:doi:10.3969/j.issn.1000-4440.2017.05.030]
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中华鳖裙边胶原蛋白酶解物在猪肉糜中抗氧化效果()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2017年05期
页码:
1157-1163
栏目:
加工贮藏·质量安全
出版日期:
2017-10-30

文章信息/Info

Title:
Antioxidative effect of collagen hydrolysates from Chinese soft-shelled turtle calipash on grounded pork
作者:
邹烨1; 蔡盼盼1; 2; 王立1; 3; 王道营1; 徐为民1
(1.江苏省农业科学院农产品加工研究所，江苏南京210014；2.南京师范大学金陵女子学院，江苏南京210014；3.扬州大学食品科学与工程学院，江苏扬州225127)
Author(s):
ZOU Ye1; CAI Pan-pan1; 2; WANG Li1; 3; WANG Dao-ying1; XU Wei-min1
(1.Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China；2.Ginling College, Nanjing Normal University, Nanjing 210024, China；3.College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China）
关键词:
中华鳖裙边; 胶原蛋白; 酶解物; 猪肉糜; 抗氧化
Keywords:
Chinese soft-shelled turtle calipash; collagen; hydrolysate; grounded pork; antioxidation
分类号:
TS201.1
DOI:
doi:10.3969/j.issn.1000-4440.2017.05.030
文献标志码:
A
摘要:
以中华鳖裙边胶原蛋白为原料，经中性蛋白酶水解获得中华鳖裙边胶原蛋白水解物，研究其抗氧化性能和在猪肉糜中的抗氧化效果。首先分析中华鳖裙边胶原蛋白及其酶解物的氨基酸组成和对ABTS自由基清除率，结果表明，与非酶解中华鳖裙边胶原蛋白相比，其酶解物含有较多具有一定抗氧化活性的氨基酸，因此抗氧化活性较好。在肉糜试验中，将猪肉糜分为5组，包括空白对照组，添加025%、050%、100%（质量比）中华鳖裙边胶原蛋白酶解物的处理组，在冷藏7 d过程中测定肉糜的pH值、TBARS值、酸价、过氧化值、巯基和羰基含量的变化，考察中华鳖裙边胶原蛋白酶解物对猪肉糜的抗氧化效果。结果表明，与空白对照组相比，添加中华鳖裙边胶原蛋白酶解物的处理组能显著降低肉糜中pH值、TBARS值、酸价、过氧化值和羰基含量增长的速度，尤其是添加100%（质量比）中华鳖裙边胶原蛋白酶解物的处理组能显著抑制肉糜中巯基的减少，从而有效抑制肉糜氧化。本试验结果为进一步利用中华鳖裙边胶原蛋白开发抗氧化肽提供了理论基础。
Abstract:
The aim of the study was to investigate the antioxidant activity of collagen hydrolysate from Chinese soft-shelled turtle calipash and its Antioxidative effect on grounded pork. The amino acid composition and ABTS free radical scavenging rate of collagen hydrolysates were determined. Hydrolyzed collagen showed better antioxidative activity than unhydrolyzed one due to more amino acids in hydrolysates. The additions of collagen hydrolysates (025%, 050%, 100%， mass ratio) decreased the pH values, TBARS value, acid value, peroxide value and carbonyl content of the grounded pork, among which, the addition of 100% collagen hydrolysates presented the best effect by significantly inhibiting the drop of sulfydryl. This study lays a theoretical basis for the development of antioxidative peptides by utilization of Chinese soft-shelled turtle calipash.

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备注/Memo

备注/Memo:
收稿日期：2017-04-13 基金项目：江苏省苏北科技专项（BN2015148） 作者简介：邹烨（1986-），女，江苏淮安人，博士，助理研究员，研究方向：肉品加工与质量控制。（Tel）15052928161；（E-mail）zouye@jaas.ac.cn 通讯作者：王道营，（Tel）13182898925；（E-mail）wdy0373@aliyun.com
更新日期/Last Update: 2017-11-03