食品与发酵工业 >

2022 , Vol. 48 >Issue 2: 103 - 109

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027550

研究报告

玉米谷蛋白水解物抗氧化活性及其对香肠品质改善的研究

  • 王彬彬 ,
  • 刘晓兰 ,
  • 郑喜群 ,
  • 苏靖元
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  • 1(齐齐哈尔大学 食品与生物工程学院,黑龙江 齐齐哈尔,161006)
    2(黑龙江省玉米深加工理论与技术重点实验室,黑龙江 齐齐哈尔,161006)
    3(黑龙江八一农垦大学 食品学院,黑龙江 大庆,163319)
硕士研究生(郑喜群教授为通信作者,E-mail:zhengxiqun@126.com)

收稿日期: 2021-03-30

  修回日期: 2021-04-22

  网络出版日期: 2022-02-28

基金资助

中央支持地方高校改革发展资金高水平人才项目;十三五重点研发项目(2017YFD0400200);黑龙江省植物性食品加工技术特色学科项目(YSTSXK201803);黑龙江省教育厅科研创新团队项目(135309113);齐齐哈尔大学研究生创新项目(YJSCX2019066);齐齐哈尔大学研究生创新项目(YJSCX2020022)

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Study on antioxidant activity of corn gluten protein hydrolysate and its improvement to sausage quality

  • WANG Binbin ,
  • LIU Xiaolan ,
  • ZHENG Xiqun ,
  • SU Jingyuan
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  • 1(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,China)
    2(Key Laboratory of Corn Deep Processing Theory and Technology,Qiqihar 161006,China)
    3(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

Received date: 2021-03-30

  Revised date: 2021-04-22

  Online published: 2022-02-28

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摘要

以玉米谷蛋白为原料,采用碱性蛋白酶进行酶解,得到玉米谷蛋白水解物。先对玉米谷蛋白水解物的抗氧化活性进行测定,再以pH值、硫代巴比妥酸反应物、酸价、质构、色差及感官评价为指标,评价其对中式香肠品质的改善效果。结果表明,玉米谷蛋白水解物具有良好的Fe2+螯合能力以及DPPH自由基和羟基自由基清除能力,其EC50分别为0.329、2.397和0.723 mg/mL。玉米谷蛋白水解物添加量(质量分数,下同)为0.75%时,香肠的硫代巴比妥酸值和酸价均低于0.01%丁基羟基茴香醚组,说明玉米谷蛋白水解物在一定程度上能够代替化学抗氧化剂抑制香肠的腐败变质,延长其贮藏时间;添加玉米谷蛋白水解物能够改善香肠的部分质构和物化性质;添加量为0.5%时,其感官评价得分最高,更易被消费者接受。研究表明,玉米谷蛋白水解物对香肠的品质有一定的改善效果。

关键词： 玉米谷蛋白; 酶解; 抗氧化活性; 中式香肠; 品质

本文引用格式

王彬彬 , 刘晓兰 , 郑喜群 , 苏靖元 . 玉米谷蛋白水解物抗氧化活性及其对香肠品质改善的研究[J]. 食品与发酵工业, 2022 , 48(2) : 103 -109 . DOI: 10.13995/j.cnki.11-1802/ts.027550

Abstract

Corn gluten hydrolysate was obtained by enzymatic hydrolysis of corn gluten with alcalase. Firstly, the antioxidant activity of the corn gluten hydrolysate was measured, and then the improvement effect of corn gluten hydrolysates on the quality of the Chinese sausage was evaluated by pH value, thiobarbituric acid reactive substances (TBARs), acid value (AV), texture, color difference and sensory evaluation as indexes. The results showed that corn gluten hydrolysates had good Fe2+ chelating ability, DPPH radical scavenging ability and hydroxyl radical scavenging ability, and its EC50 were 0.329, 2.397 and 0.723 mg/mL. When the corn gluten hydrolysate supplemental level was 0.75%, the TBARs and AV of the Chinese sausage were lower than those of 0.01% BHA group, indicating the corn gluten hydrolysate could replace chemical antioxidant to inhibit the spoilage of the sausage to a certain extent and prolong the storage time. The addition of the corn gluten hydrolysate could improve the texture and physicochemical properties of the Chinese sausage. When the additive amount was 0.5%, the sensory evaluation score was the highest. Therefore, the corn gluten hydrolysate could improve the quality of the sausage to some extent.

Key words： corn gluten; enzymatic hydrolysis; antioxidant activity; Chinese sausage; quality

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