玉米谷蛋白水解物抗氧化活性及其对香肠品质改善的研究

Study on antioxidant activity of corn gluten protein hydrolysate and its improvement to sausage quality

以玉米谷蛋白为原料,采用碱性蛋白酶进行酶解,得到玉米谷蛋白水解物。先对玉米谷蛋白水解物的抗氧化活性进行测定,再以pH值、硫代巴比妥酸反应物、酸价、质构、色差及感官评价为指标,评价其对中式香肠品质的改善效果。结果表明,玉米谷蛋白水解物具有良好的Fe;螯合能力以及DPPH自由基和羟基自由基清除能力,其EC;分别为0.329、2.397和0.723 mg/mL。玉米谷蛋白水解物添加量(质量分数,下同)为0.75%时,香肠的硫代巴比妥酸值和酸价均低于0.01%丁基羟基茴香醚组,说明玉米谷蛋白水解物在一定程度上能够代替化学抗氧化剂抑制香肠的腐败变质,延长其贮藏时间;添加玉米谷蛋白水解物能够改善香肠的部分质构和物化性质;添加量为0.5%时,其感官评价得分最高,更易被消费者接受。研究表明,玉米谷蛋白水解物对香肠的品质有一定的改善效果。

Corn gluten hydrolysate was obtained by enzymatic hydrolysis of corn gluten with alcalase. Firstly, the antioxidant activity of the corn gluten hydrolysate was measured, and then the improvement effect of corn gluten hydrolysates on the quality of the Chinese sausage was evaluated by pH value, thiobarbituric acid reactive substances(TBARs), acid value(AV), texture, color difference and sensory evaluation as indexes. The results showed that corn gluten hydrolysates had good Fe;chelating ability, DPPH radical scavenging ability and hydroxyl radical scavenging ability, and its EC;were 0.329, 2.397 and 0.723 mg/mL. When the corn gluten hydrolysate supplemental level was 0.75%, the TBARs and AV of the Chinese sausage were lower than those of 0.01% BHA group, indicating the corn gluten hydrolysate could replace chemical antioxidant to inhibit the spoilage of the sausage to a certain extent and prolong the storage time. The addition of the corn gluten hydrolysate could improve the texture and physicochemical properties of the Chinese sausage. When the additive amount was 0.5%, the sensory evaluation score was the highest. Therefore, the corn gluten hydrolysate could improve the quality of the sausage to some extent.