食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 28 - 34

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029392

研究报告

发酵牛肉香肠肽的抗氧化稳定性研究

  • 罗小婵 ,
  • 张永东 ,
  • 孔祥颖 ,
  • 张伟 ,
  • 臧容宇 ,
  • 余群力 ,
  • 韩玲
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  • 1(甘肃农业大学 食品科学与工程学院,甘肃 兰州,730070)
    2(张掖市畜牧兽医推广站,甘肃 张掖,734000)
    3(青海省海北藏族自治州畜牧兽医科学研究所,青海 海北,812200)
    4(甘肃康美现代农牧产业集团有限公司,甘肃 临夏,731500)
第一作者:硕士研究生(余群力教授为通信作者,E-mail:yuqunlihl@163.com)

收稿日期: 2021-09-14

  修回日期: 2021-10-13

  网络出版日期: 2022-06-10

基金资助

国家自然科学基金(31771905);甘肃省重点研发计划牛羊可食性副产物全值化利用技术研究与示范(2019-0202-NCC-0149);国家现代农业(肉牛牦牛)产业技术体系建设专项(CARS-37);甘肃省高等学校产业支撑计划项目(2020C-18)

收起

Antioxidant stability of peptides extracted from fermented beef sausages

  • LUO Xiaochan ,
  • ZHANG Yongdong ,
  • KONG Xiangying ,
  • ZHANG Wei ,
  • ZANG Rongyu ,
  • YU Qunli ,
  • HAN Ling
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  • 1(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    2(Zhangye Animal Husbandry and Veterinary Extension Station, Zhangye 734000, China)
    3(Institute of Animal Husbandry and Veterinary Science of Haibei Tibetan Autonomous Prefecture, Haibei 812200, China)
    4(Gansu Kangmei Modern Agriculture and Animal Husbandry Industry Group Co.Ltd., Linxia 731500, China)

Received date: 2021-09-14

  Revised date: 2021-10-13

  Online published: 2022-06-10

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摘要

以自由基清除活性和铁还原抗氧化能力(ferric reducing antioxidant power,FRAP)为评价指标,研究不同温度、pH值、金属离子、常温贮存时间及模拟胃肠消化对发酵牛肉香肠肽抗氧化活性的影响。结果表明,发酵牛肉香肠肽具有较好的热稳定性,高温不会降低其抗氧化活性;在酸性和中性环境中,抗氧化活性较高,在碱性条件下活性丧失较快;适量的Na+、K+有利于多肽抗氧化活性的提高,Na+质量浓度为200 mg/L,K+质量浓度为150 mg/L时其抗氧化活性最好;长时间室温贮存不利于多肽抗氧化活性的保持;模拟胃肠消化后疏水性氨基酸显著增多(P<0.05),乳化性、起泡性和泡沫稳定性显著升高(P<0.05),多肽的羟自由基、超氧阴离子自由基清除活性及FRAP值分别显著升高31.86%、18.6%和0.079%(P<0.05)。发酵牛肉香肠肽具有良好的抗氧化稳定性,试验可为食品添加剂或功能性食品的开发提供一定的理论依据。

关键词： 发酵香肠; 多肽; 抗氧化活性; 稳定性

本文引用格式

罗小婵 , 张永东 , 孔祥颖 , 张伟 , 臧容宇 , 余群力 , 韩玲 . 发酵牛肉香肠肽的抗氧化稳定性研究[J]. 食品与发酵工业, 2022 , 48(10) : 28 -34 . DOI: 10.13995/j.cnki.11-1802/ts.029392

Abstract

To study the activities of antioxidant peptides extracted from fermented beef sausage, effects of temperature, pH, metal ions, storage time at room temperature, and simulated gastrointestinal digestion on free radical scavenging activity and ferric reducing antioxidant power (FRAP) were investigated. The results showed that peptides exhibited better thermal stability, and high temperature did not reduce its antioxidant activity. Additionally, the antioxidant activity of peptide was higher in acidic and neutral environments, but lower under alkaline conditions. Appropriate addition of Na+ and K+ helped to improve the antioxidant activity of peptides. Specifically, when the Na+ and K+ concentrations reached 200 and 150 mg/L, respectively, the antioxidant activity of the peptide was the highest. However, long-term storage at room temperature was not conducive to the maintenance of antioxidant activity of peptides. After simulated gastrointestinal digestion, hydrophobic amino acids increased significantly (P<0.05), emulsification, foaming, and foam stability also increased significantly (P<0.05), the scavenging activities of hydroxyl radical and superoxide anion radical, and FRAP of peptides were significantly increased by 31.86%, 18.6% and 0.079%(P<0.05), respectively. The peptides extracted from fermented beef sausage exhibited good antioxidant stability. This experiment can provide a theoretical basis for the development of food additives and functional foods.

Key words： fermented sausage; peptides; antioxidant activity; stability

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