乳清蛋白水解物对熟肉糜抗氧化作用的研究

The Antioxidant Activity of Whey Protein Hydrolysates on Cooked Pork Patties

以熟肉糜为材料,研究了乳清蛋白的碱性蛋白酶(alcalase)水解物对肉糜的保鲜和抗氧化作用。将肉糜分为阴性对照组,2.0%的未水解乳清蛋白组,1.0%、1.5%、2.0%的水解物(5 h)组,及添加0.02%的BHA的阳性对照6组,在冷藏7 d过程中,测定了肉糜的红度值(a*)、硫代巴比妥酸值(TBARS)值和pH值的变化,并对产品的感官指标进行了评定。结果表明:与未添加抗氧物质相比,在保藏期间添加1.5%水解物可显著增加肉糜的红度值(a*)(P<0.05),添加1.5%水解物处理组的TBARS值与添加BHA的处理组间差异不显著(P>0.05)。添加1.5%和2.0%水解物组的pH值的变化及总体可接受性也与0.02%BHA效果相当。因此,乳清蛋白水解物具有较好抗氧化能力,可以有效的抑制熟肉糜中脂肪氧化,对肉糜保鲜和延长货架期具有一定的作用。

The antioxidant properties and preservation effects of Alcalase digested whey protein isolate （WPI） were investigated using cooked pork patties as raw materials. Six pork patties samples including control, 2.0% non- hydrolyzed whey, 1.0% hydrolyzates, 1.5% hydrolyzates, 2.0% hydrolyzates and positive control （0.02% BHA） were stored at 4℃ for 7 d. During the storage period, a＊ value, TBARS, pH value and sensory evaluation were measured. The results showed that the sample with the addition of 1.5% hydrolysates increased red value （a^＊ ） （P 〈0.05） when compared with control, 1.5% hydrolysates had a similar TBARS value to positive control of BHA （P 〉 0.05）. The sample with the addition of 2.0% and 1.5% hydrolysates had similar sensory evaluation to positive control of 0.02% BHA. The study demonstrated that enzyme -hydrolyzed whey protein had profound antioxidative ability. It can be used to retard the oxidation of lipids and had a better capability of preservation and extending shelf life.