经美拉德修饰的猪血浆蛋白水解物在肉糜中的应用  

Maillard Reaction Products from Procine Plasma Protein Hydrolysates and Galactose Model System Inhibit Lipid Oxidation in Raw Pork Patties

作　　者：李菁[1,2] 耿蕊[1] 卢岩[1] 孔保华[1] 刘骞[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]哈尔滨市产品质量监督检验院,哈尔滨150036

出　　处：《食品工业》2014年第10期150-155,共6页The Food Industry

基　　金：黑龙江省教育厅普通高等学校青年学术骨干支持计划项目(项目编号1253G007);高等学校博士学科点专项科研基金项目(新教师类)(项目编号20122325120018)

摘　　要：研究采用D-半乳糖对猪血浆蛋白水解物(PPPH)进行美拉德反应修饰,蛋白质和D-半乳糖的质量比例为1︰3,在90℃水浴中加热6 h,得到美拉德反应产物(MRPs),将其以0.5%,1.0%,1.5%和2.0%的添加量添加到生猪肉糜中,并与添加0.02%丁基羟基茴香醚(butylated hydroxyanisole,BHA)的生猪肉糜进行比较。在冷藏条件下,测定生肉糜的a*、pH、羰基含量、TBARS值以及感官评价值。研究结果表明,添加MRPs能显著抑制生肉糜中脂肪的氧化,并且添加量越大,抑制效果越好(p<0.05)。而且,添加2%的MRPs与添加0.02%BHA的效果相近,并且在感官评价等各方面都有很好的效果。Porcine plasma protein hydrolysate（PPPH） were mixed with D-galactose with the ratio of 1︰3 to formulate a reaction system and then heated at 90 ℃ for 6 h, in order to get Maillard reaction products（MRPs）, then the MRPs were added to raw pork patties at a 0.5%, 1.0%, 1.5% and 2.0% concentration level, 0.02% butylated hydroxyanisole（BHA） was used as a comparison. During the storage period, a＊, pH, protein carbonyl content and TBARS value were measured and sensory evaluation was performed on raw pork patties. The results showed that the treatments added MRPs had significant inhibitory effects on lipid oxidation, the inhibitory effect enhanced as the adding level of MRPs increased（ p〈0.05）. And in terms of color and antioxidant, added 2% MRPs had similar effect to 0.02% BHA, all had a good effect. The same results were got by sensory evaluation.

关 键 词：猪血浆蛋白水解物 D-半乳糖 美拉德反应产物 抗氧化 生肉糜 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]