摘要
以鳕鱼为原料,分别用风味蛋白酶、动物蛋白复合酶、胰蛋白酶、碱性蛋白酶和木瓜蛋白酶进行酶解,研究其在不同酶解条件下,酶解产物的苦腥味、溶解性、热稳定性以及亚铁离子螯合力和DPPH自由基清除力的差别。结果表明:酶解产物均具有较好的溶解性和热稳定性体外试验有一定的亚铁离子螯合能力和DPPH自由基清除力,其中动物蛋白复合酶酶解产物抗氧化性显著高于其他酶的酶解产物,并具有较弱的苦腥味。
Codfish protein were hydrolyzed by flavourzyme,animal protein enzyme,trypsin,alkaline protease and papain enzyme respectively. The antioxidant activities and the processing properties of codfish protein hydrolysates were studied. The results showed that both the codfish protein hydrolysis products possessed good solubility and thermal stability. The hydrolysates also had high ion-chelating capacity and DPPH radical scavenging activity,especially the protein hydrolysates hydrolyzed by animal protein complex enzyme were significantly higher than that of the rest,and had the weaker bitterness and fishy smell.
出处
《中国食物与营养》
2016年第6期37-39,共3页
Food and Nutrition in China
关键词
鳕鱼鱼肉
酶解产物
加工特性
抗氧化性
codfish
hydrolysates
processing property
antioxidant activity
