The processes of scallop meats can produce a large amount of by-products like scallop skirts,which are rich in nutrients. This work aimed to obtain the information about antioxidant peptides derived from scallop skirt...The processes of scallop meats can produce a large amount of by-products like scallop skirts,which are rich in nutrients. This work aimed to obtain the information about antioxidant peptides derived from scallop skirts of Mimachlamys nobilis. The hydro-lysates obtained by trypsin exhibited the highest antioxidant activity( 75.6%,79.5% and 76.7% using DPPH,hydroxyl and superoxide anion radical scavenging activity assays,respectively). The antioxidant peptides( MNAP) were separated and purified using UF membranes,GFC processes and RP-HPLC,and the antioxidant activity of MNAP was identified to be 85.7% using DPPH radical scavenging activity assay. The peptides( MNAP) were composed of two peptides with their molecular weights2 855.6 Da and 3 007.2 Da using MALDI-TOF-MS,respectively. The results suggested that the scallop skirts of Mimachlamys nobilis could be explored as a source of antioxidant peptides.展开更多
Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or ...Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value(POV) and thiobarbituric acid reactive substances(TBARS) values of the experimental groups(with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake(p<0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal,(E,E)-2,4-decadienal, 2,3-octanedione, 2-hydroxy-propanamide, and 2,5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and(E,E)-2,4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.展开更多
基金Sponsored by the National Science&Technology Pillar Program During the 12th Five-year Plan Period(Grant No.2015BAD17B03)Subject Construction Fund Guided by HIT(Grant No.WH20150206,WH20160206)Key Research and Development Plan of Shandong Province(Grant No.2015GSF115016)
文摘The processes of scallop meats can produce a large amount of by-products like scallop skirts,which are rich in nutrients. This work aimed to obtain the information about antioxidant peptides derived from scallop skirts of Mimachlamys nobilis. The hydro-lysates obtained by trypsin exhibited the highest antioxidant activity( 75.6%,79.5% and 76.7% using DPPH,hydroxyl and superoxide anion radical scavenging activity assays,respectively). The antioxidant peptides( MNAP) were separated and purified using UF membranes,GFC processes and RP-HPLC,and the antioxidant activity of MNAP was identified to be 85.7% using DPPH radical scavenging activity assay. The peptides( MNAP) were composed of two peptides with their molecular weights2 855.6 Da and 3 007.2 Da using MALDI-TOF-MS,respectively. The results suggested that the scallop skirts of Mimachlamys nobilis could be explored as a source of antioxidant peptides.
基金Sponsored by the Key Research and Development Plan of Shandong Province,China(Grant No.2018GHY115021)the National Natural Science Foundation of China(Grant No.41876149)+1 种基金the National Science and Technology Pillar Program during the 12th Five-year Plan Period(Grant No.2015BAD17B03)the Natural Science Foundation of Shandong Province,China(Grant Nos.ZR2017MC046 and ZR2019MD018)。
文摘Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or reducing lipid oxidation. Surimi cake was prepared in the presence or absence of 0.2% tea polyphenols, and was stored at 4 ℃ for 16 days. It was found that the peroxide value(POV) and thiobarbituric acid reactive substances(TBARS) values of the experimental groups(with 0.2% tea polyphenols) were much lower than those of the untreated surimi cake(p<0.05). In total, 52 compounds were presented in the volatiles of the surimi cake, such as ethanol, hexanal,(E,E)-2,4-decadienal, 2,3-octanedione, 2-hydroxy-propanamide, and 2,5-dimethyl-pyrazine. It indicated that tea polyphenols could reduce the amount of hexanal, ethanol, and(E,E)-2,4-decadienal, and delay the lipid oxidation of the surimi cake. Effects of lipid oxidation of the tea polyphenols on surimi cake were reduced during storage in ice.
