中式香肠中脂肪氧化对蛋白质氧化的影响  

Effect of Lipid Oxidation on Protein Oxidation in Chinese-style Sausage

作　　者：于海[1] 秦春君[1] 吴雪燕[1] 葛庆丰[1] 吴满刚[1] 汪志君[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品与发酵工业》2012年第6期190-195,共6页Food and Fermentation Industries

基　　金：江苏省苏北科技发展计划(BC2010429);江苏省自然科学基金(BK2008212);南通市科技局农业产业化计划项目(CL2010003)

摘　　要：以中式香肠为研究对象,通过对加工、储藏过程中包装、温度、光照以及抗氧化剂的不同处理,建立中式香肠的脂肪氧化模型,结合对其蛋白质氧化的跟踪检测,分析了中式香肠中脂肪氧化与蛋白质氧化之间的相关性。结果表明:对于脂肪氧化的抑制作用,有效抑制了蛋白质氧化形成羰基类物质,且与脂肪氧化初级和次级产物均表现较好的相关性;脂肪氧化对于蛋白质游离硫醇基流失的促进作用是由脂肪氧化次级产物挥发性醛类物质引起的。Effect of package,temperature,illumination and antioxidant on lipid oxidation was studied in Chinese-style sausage during storage.The determination of lipid oxidation and protein oxidation were carried out during storage and the correlation between lipid oxidation and protein oxidation was analyzed in Chinese-style sausage.The results indicated that inhibition of lipid oxidation could significantly reduce total protein carbonyls（P 0.01）.Total carbonyl content in protein correlated strongly with primary and secondary products of lipid oxidation.Furthermore,loss of sulfydryl groups in protein was enhanced by secondary product of lipid oxidation,especially volatile aldehydes,rather than primary products of lipid oxidation.

关 键 词：中式香肠 脂肪氧化 蛋白质氧化 羰基类物质 游离硫醇基 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]