食品与发酵工业2017，Vol.43Issue(12)：25-29,5.DOI:10.13995/j.cnki.11-1802/ts.015518
发酵过程中白鲢鱼糜抗氧化特性的变化
Effect of fermentation on antioxidant activities of silver carp surimi
摘要
Abstract
The study was aimed to investigate the change of antioxidant activities in silver carp surimi during fermentation and clarify the reason for its production based on correlation analysis of degree of hydrolysis (DH),free amino acids and molecular weight distribution.The results showed that ABTS scavenging activities and Fe2+ chelating activities increased during fermentation,while DPPH scavenging activities grew up firstly and then went down.Meanwhile,DH and free amino acid content increased,with upward trends in content of low-molecular-weight peptides and hydrophobic amino acids.Correlation analysis showed that Met,Cys and peptides in the range of Mr 1 000-5 000 might contribute to antioxidant properties of silver carp surimi.关键词
鱼糜/生物发酵/抗氧化活性/水解度/游离氨基酸/分子量分布Key words
surimi/fermentation/antioxidant properties/degree of hydrolysis/free amino acids/molecular weight distribution引用本文复制引用
杨方,朱露露,张晓维,于沛沛,许艳顺,姜启兴,夏文水..发酵过程中白鲢鱼糜抗氧化特性的变化[J].食品与发酵工业,2017,43(12):25-29,5.基金项目
国家大宗淡水鱼类产业技术体系项目(No.CARS-45-26) （No.CARS-45-26）
江苏省自然科学青年基金(BK2015043269) （BK2015043269）
江苏省自然科学青年基金(BK20170185) （BK20170185）
