摘要
采用碱性蛋白酶（Alcalase）对玉米蛋白进行水解，水解时间为0．5-6h，通过测定不同水解时间水解物的水解度及水解物的还原能力，得出水解5h水解物具有最强的抗氧化活性。将5h玉米蛋白水解物、未水解玉米蛋白、BHA添加到生肉糜中，比较各处理组对肉糜颜色和脂质氧化的影响，得出添加2．0％水解物的处理组在冷藏过程中能显著抑制脂肪的氧化，并能保持肉糜鲜红的色泽。水解物对脂肪氧化的抑制效果要明显好于未水解的玉米蛋白，而且抗氧化效果同添加0．02％BHA的效果相近。
Corn protein was hydrolyzed for 0.5 to 6 h by alcalase. The protein solubility increased （ P 〈 0.05） with the degree of hydrolysis （DH）, and the 5 h hydrolysate exhibited the strongest reducing power. The 5 h corn protein hydrolysate, nonhydrolyzed corn protein, and BHA （butylated hydroxylanisol） were added separately to raw pork patties, and a comparison were carried out among their effects of inhibiting TBARS （thiobarbituric acid - reactive substances） formation and improving color stability （colorimetric a^＊ value） of the pork product stored at 4 ℃ for 7 d. Results show that adding the 5 h corn protein hydrolysate 2.0% significantly inhibits TBARS formation and improves the color stability of the pork product （ P 〈 0.05）. The positive effect of the corn protein hydrolysate on meat lipid and color oxidation stability is comparable to that of 0.02% BHA, suggesting that the corn protein alcalase hydrolysate can be used as a natural antioxidant for comminuted meat products.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第2期63-66,共4页
Journal of the Chinese Cereals and Oils Association
基金
黑龙江省教委海外学人项目资助(1152hq14)
关键词
玉米蛋白
酶水解物
肉糜
脂质氧化
corn protein, hydrolysate, meat patties, lipid oxidation
