食品与机械2016，Vol.32Issue(12)：152-155,160,5.DOI:10.13652/j.issn.1003-5788.2016.12.033
加工条件对大黄鱼鱼肉抗氧化肽功能特性的影响
Effect of processing conditions on the functional properties of antioxidant peptides from Pseudosciaena crocea
摘要
Abstract
The functional properties of antioxidant peptides from Pseudosciaena crocea under different processing conditions were studied,including the solubility,water absorption,retention proper-ties,fat absorption,apparent viscosity,foaming and emulsifying properties.The results showed that the isoelectric point of the an-tioxidant peptides was pH 4.0,and at this point,the peptides pos-sessed the lowest solubility and emulsifying activity, while the highest emulsion stability and foaming ability and stability. Moreover,it was also found that the antioxidant peptides showed higher water and fat absorptions,fluidity and lower retention proper-ties.Therefore,the antioxidant peptides from P.crocea could be used as potential additives for functional food.关键词
大黄鱼/抗氧化肽/功能特性Key words
Pseudosciaena crocea/antioxidant peptides/functional properties引用本文复制引用
张宁宁,郑宝东,张翀,李致瑜..加工条件对大黄鱼鱼肉抗氧化肽功能特性的影响[J].食品与机械,2016,32(12):152-155,160,5.基金项目
福建省海洋高新产业发展专项项目(编号:2013007) （编号:2013007）
