摘要
为了探究石金钱龟多肽作为抗氧化功能性食品成分的可能性,本实验以石金钱龟龟肉为实验材料,在不同pH和酶解时间下,用中性蛋白酶和风味蛋白酶组合酶解制得龟肉酶解液。对各组酶解液作感官评价,并测定其水解度、总抗氧化能力、DPPH自由基清除能力和·OH自由基清除能力。结果表明,各组酶解液的感官评分均在60~74分之间,感官性状良好,其中色泽、澄清程度、粘稠程度的分数随酶解时间的增长而增加,龟肉特征味、气味的分数随酶解时间的增长而降低。且各组酶解液均呈现出较好的总抗氧化活性,当酶解条件为pH=7、8h时,总抗氧化能力高达0.61mmol/L,优于阳性对照Trolox;当酶解条件为pH=7、4h时,DPPH自由基清除率最高,达61.53%;当酶解条件为pH=7、3h时,·OH的清除率最高,达28.88%,略高于阳性对照抗坏血酸。可见,石金钱龟龟肉多肽可作为新型抗氧化功能性食品开发的物质基础。
To explore the possibility of polypeptides from Mauremys mutica meat as an antioxidant functional food ingredient,Mauremys mutica meat hydrolysates were prepared by the combination of neutral protease and flavor protease under the conditions of different pH and enzymatic time.The sensory evaluation was analyzed and the total antioxidant capacity,DPPH free radical scavenging capacity and ·OH free radical scavenging capacity were determined to characterize the antioxidant activity of hydrolysates.The sensory scores were in the range of 60~74,which means the sensory properties were good.Total antioxidant capacity was as high as 0.61mmol/L when treated in pH 7 for 8 hours,which was better than the positive control Trolox,and the maximum clearance rate of DPPH and ·OH were 61.53%(pH=7,4h)and 28.88%(pH=7,3h).It can be seen that the polypeptides from Mauremys mutica meat can be good material for the development of antioxidant functional food.The exploration of enzymatic hydrolysis conditions is helpful to obtain the antioxidant polypeptides.
作者
苏可盈
戴庞聪
李莉
杨贵卓
李瑞婷
徐晓飞
刘华
SU Keying;DAI Pangcong;LI Li;YANG Guizhuo;LI Ruiting;XU Xiaofei;LIU Hua(Guangzhou College of Technology and Business,Guangzhou 510850;South China University of Technology,Guangzhou 510642;Huafa Biotechnology Company of Dongguan,Dongguan 523000)
出处
《中国食品添加剂》
CAS
北大核心
2022年第4期144-151,共8页
China Food Additives
基金
2020广东省普通高校青年创新人才项目(2020KQNCX108)
2020广州工商学院校级科研项目(KA202036)
广州工商学院校级重点课题项目(2019KC-006)。
关键词
石金钱龟
多肽
酶解
抗氧化活性
感官评价
Mauremys mutica
peptides
hydrolysis
antioxidant activity
sensory evaluation
