摘要
目的:研究以金华火腿副产品为原料制备的蛋白酶解物的功能特性与抗氧化活性。方法:分析金华火腿副产品蛋白酶解物在不同pH值条件下的乳化活性、乳化稳定性、起泡力以及泡沫稳定性;通过体外试验考察不同浓度的酶解物的自由基清除能力、还原力以及抑制脂质过氧化能力。结果:在体系pH9.0时,金华火腿副产品蛋白酶解物显示出较好的乳化与起泡性能。酶解物的抗氧化活性与其浓度有一定的相关性,当酶解物质量浓度为7.5mg/mL时,超氧阴离子的清除效果最理想;当酶解物质量浓度为10mg/mL时,DPPH自由基清除率为32%,还原力为0.79。与空白对照组相比,不同浓度的蛋白酶解物均能够抑制亚油酸的自氧化,且随着浓度的增加,抑制效果明显。结论:在碱性条件下,金华火腿副产品蛋白酶解物具有较好的功能特性。金华火腿副产品蛋白酶解物具有一定的体外抗氧化活性。
Objective：To study the functional properties and antioxidant activities of the protein hydrolysates derived from Jinhua ham byproducts.Methods：The emulsifying activity,emulsifying stability,foaming ability and foam stability were measured at different pH.The free radical scavenging capacity,reducing power and the ability to inhibit lipid peroxidation were investigated by in vitro experiment.Results：The hydrolysates showed good emulsifying and foaming properties at pH 9.0.The antioxidant activities were correlated with the concentration of the hydrolysates.The superoxide anion scavenging capacity was excellent at the concentration of 7.5 mg/mL.When the concentration of the hydrolysates was 10 mg/mL,DPPH radical scavenging rate was 32% and the reducing power value was 0.79.Compared with the control group,the protein hydrolysates at different concentrations could inhibit the autoxidation of linoleic acid effectively.The inhibiting effect increased with increasing concentration of the hydrolysates.Conclusion：The protein hydrolysates derived from Jinhua ham byproducts showed good emulsifying and foaming properties under alkaline conditions.The hydrolysates also showed excellent antioxidant activity.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第3期43-49,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重点农业科研项目(2005C22050)
关键词
金华火腿副产品
蛋白酶解物
功能特性
抗氧化活性
Jinhua ham byproducts
protein hydrolysates
functional properties
antioxidant activities
