食品科学2017，Vol.38Issue(21)：265-271,7.DOI:10.7506/spkx1002-6630-201721042
乳清抗氧化肽对冷藏猪肉糜肌原纤维蛋白功能性及品质的影响
Effects of Whey Antioxidant Peptides on Functional Properties and Quality of Myofibrillar Protein from Refrigerated Pork Patties
摘要
Abstract
The objective of this study was to investigate the effects of whey antioxidant peptides on the functional properties and quality of myofibrillar protein from refrigerated pork patties.The experiment was divided into 6 groups,including blank control group,20％ whey protein isolate group,10％,15％ and 20％ whey antioxidant peptide groups,and 0.02％ BHA group.The changes in turbidity,Ca2+-ATPase activity,emulsion stability,total volatile basic nitrogen (TVB-N) content,cooking loss rate,surface hydrophobicity and myofibrillar protein solubility were measured after 0,1,3,5,and 7 days of storage (4 ℃).The results showed that 15％ whey protein hydrolysate with antioxidant activity was almost as effective as BHA in inhibiting the increase in the turbidity of pork myofibrillar protein and the decrease in Ca2+-ATPase activity,avoiding the generation of TVB-N,and suppressing the decrease in the emulsion stability and solubility of myofibrillar protein.Addition of 20％ whey-derived andoxidant peptides could most effectively reduce the cooking loss of pork patties and block the increase in the surface hydrophobicity of myofibrillar protein,and its effect was similar to that of 0.02％ BHA.Conclusion:Antioxidant peptides derived from whey protein have the potential for improving the functional properties and quality of myofibrillar protein from refrigerated pork.关键词
冷藏猪肉糜/乳清抗氧化肽/肌原纤维蛋白/功能特性Key words
chilled pork patties/whey protein-derived antioxidant peptides/myofibrillar protein/functional characteristic分类
轻工纺织引用本文复制引用
阮仕艳,彭新颜,张淑荣,于学娟,于海洋,杨斌强,张翠云..乳清抗氧化肽对冷藏猪肉糜肌原纤维蛋白功能性及品质的影响[J].食品科学,2017,38(21):265-271,7.基金项目
国家自然科学基金青年科学基金项目(31401491) （31401491）
城新创新奖学金项目 （）
大学生创新创业训练计划项目(201610451328) （201610451328）
