苜蓿叶蛋白水解物对熟猪肉糜氧化稳定性的影响  

Effect of Alfalfa Leaf Protein Hydrolysate on the Oxidative Stability of Cooked Minced Pork

作　　者：梁星欣 许英一 孟祥雯 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江省普通高校农产品加工重点实验室,齐齐哈尔161006

出　　处：《食品工业》2017年第11期99-102,共4页The Food Industry

基　　金：国家级大学生创新创业训练计划项目(编号201610221001);齐齐哈尔市科技局项目(编号NYGG-201407);黑龙江省自然科学基金项目(编号C201456)

摘　　要：采用复合蛋白酶水解苜蓿叶蛋白制备具有抗氧化活性的苜蓿叶蛋白水解物。将其添加到熟猪肉糜中,模拟夏季、春秋季和冷藏的贮藏条件,将熟猪肉糜在37℃,20℃和4℃下贮藏,研究熟猪肉糜的酸价(AV值)、过氧化值(POV值)和硫代巴比妥酸值(TBA值)的变化情况,考察苜蓿叶蛋白水解物对熟猪肉糜的氧化稳定性的影响。结果表明,1%,2%的苜蓿叶蛋白水解物均显著提高了熟猪肉糜的氧化稳定性,且熟猪肉糜的氧化稳定性随苜蓿叶蛋白水解物添加量的增大而增强;另外,添加了2%苜蓿叶蛋白水解物的熟猪肉糜脂质氧化程度低于添加0.02%的二叔丁基对甲酚(BHT)的熟猪肉糜,具有良好的抗氧化效果。The alfalfa leaf protein hydrolysate（ALPH） was prepared by protamex.The lyophilized hydrolysate was mixed with cooked minced pork at the concentration of 0%,1% and 2%,Then the cooked minced porks were stored at 37 ℃、20 ℃ and 4 ℃,which represented seasonal temperatures of summer,spring or autumn,and winter respectively.Acid value（AV）,peroxide value（POV） and thiobarbituric acid value（TBA） of the cooked minced pork with the hydrolysate were determined during their storage period,in order to investigate the effect of ALPH on the oxidative stability of cooked minced pork.The results showed that the addition of ALPH increased the oxidative stability of cooked minced pork.The higher the ALPH concentration,the stronger the antioxidant activity.Furthermore,the lipid oxidation degree of cooked minced pork with 2% ALPH was lower than that of the synthesized antioxidant,butylated hydroxytoluene（BHT） at 0.02% concentration.Therefore,cooked minced pork with 2% ALPH possesses good antioxidant effect.

关 键 词：苜蓿叶蛋白酶解物 熟猪肉糜 抗氧化活性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]