Chitooligosaccharides from squid pen prepared using different enzymes:characteristics and the effect on quality of surimi gel during refrigerated storage  

作　　者：Avtar Singh Soottawat Benjakul Thummanoon Prodpran 

机构地区：[1]Department of Food Technology,Faculty of Agro-Industry,Prince of Songkla University,Hat Yai,Songkhla 90110,Thailand [2]Department of Material Product Technology,Faculty of Agro-Industry,Prince of Songkla University,Hat Yai,Songkhla 90110,Thailand

出　　处：《Food Production, Processing and Nutrition》2019年第1期93-102,共10页食物生产加工与营养（英文）

基　　金：supported by the Higher Education Research Promotion and the Thailand’s Education Hub for Southern Region of ASEAN Countries(THE-AC,2015)scholarship;Graduate School,Prince of Songkla University.

摘　　要：Chitooligosaccharides(COS)from squid pen produced using amylase,lipase and pepsin were characterized.COS produced by 8%(w/w)lipase(COS-L)showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes.COS-L had the average molecular weight(MW)of 79 kDa,intrinsic viscosity of 0.41 dL/g and water solubility of 49%.DPPH,ABTS radical scavenging activities,FRAP and ORAC of COS-L were 5.68,322.68,5.66 and 42.20μmol TE/g sample,respectively.Metal chelating activity was 2.58μmol EE/g sample.For antibacterial activity,minimum inhibitory concentration(MIC)and minimum bactericidal concentration(MBC)of COS-L against the targeted bacteria were in the range of 0.31–4.91 mg/mL and 0.62–4.91 mg/mL,respectively.Sardine surimi gel added with 1%(w/w)COS-L showed the lower PV,TBARS and microbial growth during 10 days of storage at 4°C.COS-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sardine surimi gel.

关 键 词：CHITOSAN Squid pen CHITOOLIGOSACCHARIDE Sardine surimi Shelf-life extension 

分 类 号：O62[理学—有机化学]