鱿鱼水解物的抗氧化性及乳化性的研究  

Antioxidant and emulsifying properties of protein hydrolysates from squid

作　　者：江建梅[1] 贾士儒[1] 乔长晟[1] 叶宏涛[2] 王凤荣[1] 刘杰[1] 

机构地区：[1]工业微生物教育部重点实验室天津科技大学,天津300457 [2]天津聚昌食品有限公司,天津300222

出　　处：《中国酿造》2009年第12期37-39,共3页China Brewing

基　　金：天津科技计划项目(08ZCKFNC00900)

摘　　要：以鱿鱼为原料,经酶解后得到不同水解时间的水解物,研究不同鱿鱼水解物的抗氧化性、乳化性及起泡性变化。实验表明,随水解过程的进行,鱿鱼水解物DH逐渐增大,之后增加缓慢;对羟自由基清除活性和还原能力与DH呈正相关;对超氧阴离子和DPPH自由基清除活性呈先增加后基本不变的趋势;氮溶解指数逐渐增加。同时,经酶解的鱿鱼水解物较酶解前鱿鱼浆的乳化性、乳化稳定性及起泡性都发生了改变。Hydrolysates were prepared by hydrolysis of squid with protease. Capacity of antioxidant, emulsion and foaming of different hydrolysates were studied. The results showed that degree of hydrolysis （DH） was gradually increased and the rate decreased with treating time. Hydroxyl free radical scavenging activity to and reducing capacity of hydrolysates was positively correlated with DH. With hydrolyzed time, scavenging activity to superoxide anion and DPPH increased at the beginning till to a relatively stable level, and nitrogen solubility index （NSI） was gradually increased. Capacity and stability of emulsion and foaming of hydrolastes are differed from raw aquid protein, as well.

关 键 词：鱿鱼水解物 抗氧化性 乳化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]