摘要
将罗非鱼的酶解产物及其超滤组分（〈5 k D酶解肽）加入罗非鱼鱼糜制品中,研究其在冷藏（0~4℃）期间对油脂和蛋白质的抗氧化效果。结果表明：酶解产物及超滤组分均可以改善鱼糜的色泽（P〈0.05）,尤其是超滤组分的效果接近于一定剂量的VC;酶解产物对鱼糜中的油脂、蛋白质均表现出较强的抗氧化能力（P〈0.05）,其中超滤组分优于酶解液;酶解肽可以有效地保持鱼糜在冷藏期间的品质,超滤分离富集的〈5 k D的小分子肽显示出更好的抗氧化效果。
The enzymatic hydrolysate of tilapia viscera and its ultrafiltration fraction（peptide 〈 5 k D） were separately added to tilapia surimi to explore their inhibitory effects on lipid and protein oxidation during refrigeration（0–4 ℃）. The results showed that both the hydrolysate and its fraction improved the color of tilapia surimi（P 〈 0.05）, especially the latter, which was nearly as effective as VC at a certain dose. The hydrolysate demonstrated strong antioxidant capacity against both lipid and protein oxidation in surimi during storage（P 〈 0.05）, which, however, was inferior to that of its ultrafiltration fraction. To sum up, the hydrolysate can effectively maintain the quality of surimi during refrigerated storage, and the peptides 〈 5 k D separated from it by ultrafiltration possess better antioxidant activity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第5期89-93,共5页
Food Science
基金
广东省科技计划项目(2009B020313003)
关键词
鱼糜
酶解肽
蛋白质氧化
超滤
抗氧化活性
surimi
peptides derived from enzymatic hydrolysis
protein oxidation
ultrafiltration
antioxidant activity
