豆粕酶解产物抑制肉丸氧化的应用研究

Inhibitory Effects of Soybean Meal Hydrolysates on Oxidation:Application to Meatballs

本文研究了豆粕的固态发酵-酶解产物(Soybean Meal Hydrolysates,SMH)的肽分子量与其抗氧化活性的相关性,研究发现SMH多肽抗氧化能力与其分子量大小或(和)肽链长短显著相关,肽段分子量越小,抗氧化能力越高,其中分子量<3 ku的肽段具有最高抗氧化活性,在SMH功能性质中起主要贡献作用。在此基础上,系统研究了SMH及其不同分子量肽段(>10 ku、3~10 ku、<3 ku)的添加对肉丸在4℃冷藏过程中的硫代巴比妥酸值、巯基含量、色差、pH的影响。研究发现,SMH能够保持肉丸色泽,有效地抑制脂肪氧化及蛋白氧化,并减缓pH上升,在4℃冷藏条件下可保质至13 d,显著延长货架期,表明豆粕发酵-酶解产物是一种优秀的肉制品抗氧化剂,具有巨大的市场前景,为实现豆粕的高附加值综合利用和肉丸品质提升提供理论和应用参考。

The relation between antioxidant activity and molecular weight of soybean meal hydrolysates （SMH） was evaluated in this paper. The results indicated that the antioxidant activity of the SMH significantly correlated with the molecular weight and/or the length of peptide chains, and peptide fractions with lower molecular weight exerted a stronger antioxidant activity. Peptide fractions with a molecular weight of 〈3 ku showed the highest antioxidant activity and played a dominant role in the functional properties of the SMH. Based on this fmding, the effects of addition of the SMH or its various peptide fractions （〉 10, 3-10, and 〈3 ku） into meatballs on thiobarbituric acid reactive substances, sulfhydryl content, color, and pH during the storage at 4 ℃ were systematically studied. The results revealed that the SMH maintained the color of meatballs, effectively inhibited oxidation of lipids and proteins, slowed down the increase in pH, and extended the shelf life to 13 d during the storage at 4 ℃. Therefore, SMHs are excellent antioxidants for meat products and have bright market prospects. This paper may serve as a theoretical and practical reference for value-added utilization of soybean meal and for quality enhancement of meatball products.