羊软骨胶原蛋白水解物在羊肉糜中抗氧化效果研究  

Effect on antioxidant of sheep caitilage collegan hydrolysates in sheep mince

作　　者：呼和木其尔 杨志荣[1] 阿茹汗[1] 杨晓霞[1] 莎丽娜[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018

出　　处：《食品科技》2016年第7期135-140,共6页Food Science and Technology

基　　金：内蒙自然基金项目(2015MS0365)

摘　　要：以羊软骨胶原蛋白为原料,经中性蛋白酶水解得到胶原蛋白水解物,以羟自由基清除能力和金属离子螯合能力为指标,测定不同浓度水解物的抗氧化活性,确定羊肉糜中最佳添加量;在上述试验基础上将胶原蛋白水解物添加于羊肉糜中以肉颜色,TBARS值,巯基和羰基含量为指标,研究胶原蛋白水解物在羊肉糜中的抗氧化效果。试验结果表明:羊软骨胶原蛋白水解物显示出较强的清除羟自由基能力和较强的金属螯合能力,且在卵磷脂氧化体系中能有效抑制脂肪的氧化。2组羊肉糜亮度(L*),红度(a*)都有所下降,但冻藏后期试验组亮度(L*)和红度(a*)显著高于对照组(p<0.05)。添加胶原蛋白水解物的试验组TBARS值、巯基和羰基在冻藏过程中的变化都显著低于对照组(p<0.05)。说明胶原蛋白水解物能延缓羊肉颜色的劣变,在冻藏过程中能有效抑制脂肪和蛋白质氧化。Collegan prepared from sheep cartilage hydrolysed with neutral protease. The antioxidant activity of different concentrations of collegan hydrolysates was determined by hydroxyl radical scavenging activity and metal chelating ability. Then the optimum addition in sheep mince was determined. Based on the study mentioned above, with meat color, TBARS value, total sulphydryl content and carbonyl content as indicators, the antioxidant effect of collegan hydrolysates in sheep mince were investigated. The collegan hydrolysates showed scavenging activity against hydroxyl radical with strong metal chelating activity, collegan hydrolysates also can prevented lipid oxidation in lecithin oxidation system. The results showed that L＊ value and a＊ value of sheep mince in test group significantly higher than control after storage time（p0.05）. The changes of TBARS value, total sulphydryl content and carbonyl content in the test group which added collegan hydrolysates were significantly lower than control group during the storage time（p0.05）. This suggests that collegan hydrolysates can delay meat color deterioration and restrain the oxidation of lipid and protein during frozen storage.

关 键 词：羊软骨 胶原蛋白水解物 抗氧化效果 羊肉糜 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]