食品与机械2017，Vol.33Issue(9)：9-14,6.DOI:10.13652/j.issn.1003-5788.2017.09.003
鱼鳔胶原肽抗氧化稳定性研究
Study on antioxidation stability of collagen peptides prepared from swimming bladders
摘要
Abstract
The change of scavenging activity on DPPH radical,hydroxyl free radical,and reducing power capacity was selected as the index to investigate the effects of pH,temperature,sucrose,preservatives,metal ions and gastrointestinal digestion in vitro on the antioxidant stability of collagen peptides from swimming bladders.The results showed that collagen peptides from swimming bladders kept high activity in acidity environment but lose it in alkaline condition;however,the strong heat-resistance was found;sucrose,NaCl and preservatives (sodium Benzoate and Sodium sorbate) had little effects on its antioxidation stability,but high levels of salt made it lost antioxidation stability partially.Metal ions Cu2+ and Zn2+ had a larger effect on the antioxidant stability of collagen peptides from swimming bladders than Ca2+,and Mg2+ and K+ showed no significant effect.collagen peptides from swimming bladders had a good digestibility,and gastrointestinal enzymes had no effects on its activity.关键词
鱼鳔/胶原肽/抗氧化活性/稳定性Key words
swimming bladders/collagen peptides/antioxidant activity/stability引用本文复制引用
郑婷婷,涂宗财,唐平平,张露,沙小梅,王辉..鱼鳔胶原肽抗氧化稳定性研究[J].食品与机械,2017,33(9):9-14,6.基金项目
江西省重大生态安全问题协同创新中心项目(编号:JXS-EW-00) （编号:JXS-EW-00）
江西省现代农业产业技术体系建设专项(编号:JXARS-03) （编号:JXARS-03）
