肉类研究2017，Vol.31Issue(6)：1-6,6.DOI:10.7506/rlyj1001-8123-201706001
甲鱼裙边蛋白酶解物的加工特性及抗氧化性
Processing Properties and Antioxidant Activities of Soft-Shelled Turtle (Trionyx sinensis) Calipash Protein Hydrolysates
摘要
Abstract
Processing properties and antioxidant activities of soft-shelled turtle calipash protein hydrolysates (SSTCPH) prepared with flavourzyme, papain or both (which were denoted HF, HP and HF + HP, respectively) were investigated. As a result, HF + HP obtained after 2 h of hydrolysis showed better sensory evaluation scores. For the processing properties, all three hydrolysates had good solubility at different pH. The hydrolysates exhibited good heat stability, showing more than 80% solubility at different pH after heating at 63 ℃ for 30 min. Compared with HF and HP, HF + HP exhibited higher scavenging activity against ABTS+· and DPPH radicals. On the other hand, HP showed higher ferrous ion chelating activity and reducing power. In addition, HF exhibited higher emulsion activity index (EAI) than HP and HF + HP. The results suggested that processing properties and antioxidant activities of SSTCPH were determined by the degree of hydrolysis (DH) and the enzyme type employed.关键词
甲鱼裙边蛋白/酶解产物/感官品质/加工特性/抗氧化性Key words
soft-shelled turtle calipash protein/hydrolysates/sensory quality/processing properties/antioxidant activities分类
轻工纺织引用本文复制引用
张靖彬,申松,罗永康,刘怀高..甲鱼裙边蛋白酶解物的加工特性及抗氧化性[J].肉类研究,2017,31(6):1-6,6.基金项目
"十三五"国家重点研发计划重点专项(2017YFD0400200) （2017YFD0400200）
