牡丹籽蛋白水解物对猪油贮藏期间质量的保护作用研究  

Protective Effect of Tree Peony Seed Protein Hydrolysate on Lard Quality During Storage

作　　者：李艳[1] 李迎秋[1] LI Yan;LI Ying-qiu(College of Food Science and Engineering,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)食品科学与工程学院,济南250353

出　　处：《中国调味品》2023年第1期14-17,30,共5页China Condiment

基　　金：山东省重点研发计划(2018YYSP001,2020CXGC010604);国家自然科学基金(31371839)。

摘　　要：研究了碱性蛋白酶处理的牡丹籽蛋白水解物(AL-TPSPH)及其超滤组分对猪油贮藏期间过氧化值、酸价、硫代巴比妥酸值、皂化值和碘值的影响。结果显示,添加浓度为0.2%的AL-TPSPH对猪油贮藏期间过氧化值的抑制作用与BHT相当。当贮藏时间为25 d时,5~10 kDa组分的AL-TPSPH对猪油的过氧化值仅为0.0241 mmol/kg,低于BHT的0.0245 mmol/kg。5~10 kDa组分的AL-TPSPH对猪油碘值也具有极好的保护作用。10~30 kDa组分的AL-TPSPH对酸价的保护作用最强,当贮藏时间为25 d时,添加10~30 kDa组分AL-TPSPH的猪油的酸价仅为1.5 mg/g,强于BHT(1.88 mg/g)。此外,除了10~30 kDa的组分外,所有组分的AL-TPSPH对猪油贮藏期间硫代巴比妥酸值的提升均具有明显的抑制效果,而AL-TPSPH对猪油贮藏期间的皂化值无明显作用。The effects of tree peony seed protein hydrolysate treated by alkaline protease(AL-TPSPH)and its ultrafiltration components on the peroxide value,acid value,thiobarbituric acid value,saponification value and iodine value of lard during storage are studied.The results show that the inhibition effect of 0.2%AL-TPSPH on peroxide value of lard during storage is equivalent to that of BHT.The peroxide value of 5~10 kDa AL-TPSPH on lard is only 0.0241 mmol/kg when being stored for 25 days,which is lower than that of BHT(0.0245 mmol/kg).5~10 kDa AL-TPSPH also has the best protective effect on the iodine value of lard.The protective effect of 10~30 kDa AL-TPSPH on the acid value is the strongest.When storage time is 25 days,the acid value of lard with 10~30 kDa AL-TPSPH is only 1.5 mg/g,which is stronger than that of BHT(1.88 mg/g).In addition,except for 10~30 kDa AL-TPSPH,all the other AL-TPSPH has a significant inhibition effect on the increase of thiobarbituric acid value of lard during storage.However,AL-TPSPH has no obvious effect on saponification value of lard during storage.

关 键 词：牡丹籽蛋白水解物 过氧化值 酸价 硫代巴比妥酸值 皂化值 碘值 

分 类 号：TS201.25[轻工技术与工程—食品科学]