食品与发酵工业2012，Vol.38Issue(6)：190-195,6.
中式香肠中脂肪氧化对蛋白质氧化的影响
Effect of Lipid Oxidation on Protein Oxidation in Chinese-style Sausage
摘要
Abstract
Effect of package,temperature,illumination and antioxidant on lipid oxidation was studied in Chinese-style sausage during storage.The determination of lipid oxidation and protein oxidation were carried out during storage and the correlation between lipid oxidation and protein oxidation was analyzed in Chinese-style sausage.The results indicated that inhibition of lipid oxidation could significantly reduce total protein carbonyls(P 0.01).Total carbonyl content in protein correlated strongly with primary and secondary products of lipid oxidation.Furthermore,loss of sulfydryl groups in protein was enhanced by secondary product of lipid oxidation,especially volatile aldehydes,rather than primary products of lipid oxidation.关键词
中式香肠/脂肪氧化/蛋白质氧化/羰基类物质/游离硫醇基Key words
Chinese-style sausage/lipid oxidation/protein oxidation/carbonyl content/free sulfydryl group分类
轻工纺织引用本文复制引用
于海,秦春君,吴雪燕,葛庆丰,吴满刚,汪志君..中式香肠中脂肪氧化对蛋白质氧化的影响[J].食品与发酵工业,2012,38(6):190-195,6.基金项目
江苏省苏北科技发展计划 （）
江苏省自然科学基金 （）
南通市科技局农业产业化计划项目 （）
