现代食品科技2017，Vol.33Issue(5)：196-201,6.DOI:10.13982/j.mfst.1673-9078.2017.5.031
豆粕酶解产物抑制肉丸氧化的应用研究
Inhibitory Effects of Soybean Meal Hydrolysates on Oxidation:Application to Meatballs
摘要
Abstract
The relation between antioxidant activity and molecular weight of soybean meal hydrolysates (SMH) was evaluated in this paper.The results indicated that the antioxidant activity of the SMH significantly correlated with the molecular weight and/or the length of peptide chains,and peptide fractions with lower molecular weight exerted a stronger antioxidant activity.Peptide fractions with a molecular weight of ＜3 ku showed the highest antioxidant activity and played a dominant role in the functional properties of the SMH.Based on this finding,the effects of addition of the SMH or its various peptide fractions (＞ 10,3～10,and ＜3 ku) into meatballs on thiobarbituric acid reactive substances,sulfhydryl content,color,and pH during the storage at 4 ℃ were systematically studied.The results revealed that the SMH maintained the color of meatballs,effectively inhibited oxidation of lipids and proteins,slowed down the increase in pH,and extended the shelf life to 13 d during the storage at 4 ℃.Therefore,SMHs are excellent antioxidants for meat products and have bright market prospects.This paper may serve as a theoretical and practical reference for value-added utilization of soybean meal and for quality enhancement of meatball products.关键词
肉丸/豆粕/酶解产物/脂肪氧化/蛋白氧化/抗氧化Key words
meatball/soybean meal/hydrolysate/lipid oxidation/protein oxidation/antioxidation引用本文复制引用
赵亚琦,何伟炜,吴长平,苏国万..豆粕酶解产物抑制肉丸氧化的应用研究[J].现代食品科技,2017,33(5):196-201,6.基金项目
国家自然科学基金青年科学基金项目(31301555) （31301555）
教育部专项科研基金项目(20130172120022) （20130172120022）
广东省科技计划项目(2012A080800014) （2012A080800014）
