Food and Fermentation Industries >

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

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

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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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

Cite this article

WANG Binbin , LIU Xiaolan , ZHENG Xiqun , SU Jingyuan . Study on antioxidant activity of corn gluten protein hydrolysate and its improvement to sausage quality[J]. Food and Fermentation Industries, 2022 , 48(2) : 103 -109 . DOI: 10.13995/j.cnki.11-1802/ts.027550

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