摘要
以海湾扇贝为原料,采用真空冷冻干燥、烘干、自然晾干、微波干燥4种不同的加工工艺对扇贝柱进行干燥处理测得4种扇贝柱的色泽和氨基酸组成。通过酶解法提取这4种扇贝柱的多糖进行抗氧化活性的测定。结果表明,微波干燥能够促进扇贝柱的美拉德反应,而真空冷冻干燥可以抑制扇贝柱的美拉德反应;4种干燥方式对所含必需氨基酸的含量相差不多;真空冷冻干燥提取的多糖纯度最高;不同干燥方式制备的扇贝多糖均具有一定的抗氧化活性,其中微波干燥贝柱多糖的DPPH自由基清除率、ABTS自由基清除率和铁还原力最高。
Using bay scallop as raw material,the scallop columns were dried by vacuum freeze-drying,drying,natural air drying and microwave drying.The color and amino acid composition of the four scallop columns were measured.The polysaccharides of the four scallop columns were extracted by enzymatic hydrolysis and their antioxidant activities were determined.The results showed that microwave drying can promote the maillard reaction of scallop column,while vacuum freeze drying can inhibit the maillard reaction of scallop column;The contents of essential amino acids in the four drying methods were similar;The purity of polysaccharide extracted by vacuum freeze-drying was the highest;Scallop polysaccharides prepared by different drying methods have certain antioxidant activity.Among them,the DPPH radical scavenging rate,ABTS radical scavenging rate and iron reducing force of scallop polysaccharides dried by microwave are the highest.
作者
李欣怡
孙莉
李智博
LI Xinyi;SUN Li;LI Zhibo(College of Food Science and Engineering,Dalian Ocean University,Dalian,Liaoning 116000,China;The Attached School of Dalian University of Technology,Dalian,Liaoning 116023,China)
出处
《农产品加工》
2022年第6期22-25,29,共5页
Farm Products Processing
基金
辽宁省科技重大专项计划项目(2020JH1/10200001)。
关键词
扇贝
多糖
干燥方式
氨基酸组成
抗氧化活性
scallop
polysaccharide
drying method
amino acid composition
antioxidant activity
