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作 者:马丽[1] 马英 MA Li;MA Ying(Bayin Guoleng Vocational and Technical College,Kuerle 841000,China;Xinjiang University of Science and Technology,Kuerle 841000,China)
机构地区:[1]新疆巴音郭楞职业技术学院,新疆库尔勒841000 [2]新疆科技学院,新疆库尔勒841000
出 处:《保鲜与加工》2023年第12期38-46,共9页Storage and Process
摘 要:以辣木籽多肽为原料,研制辣木籽多肽饮料。通过单因素与响应面试验优化饮料的最佳配方,采用动物实验研究其抗运动疲劳效果。最终确定的辣木籽多肽饮料最佳配方为:辣木籽多肽添加量50g/L,复合甜味剂(赤藓糖醇与甜菊糖苷质量比1∶1)添加量47g/L,柠檬酸添加量3.2g/L,羧甲基纤维素钠添加量0.7g/L,所得饮料溶液透亮,酸甜适宜,具有辣木籽特有风味,且组织均一,无明显沉淀,感官评分可达(89.4±1.1)分。与空白对照组相比,中、高剂量(0.2、0.4mL∙g^(-1))的辣木籽多肽饮料有助于加快供试小鼠运动时体内的乳酸代谢,减少蛋白质与氨基酸的分解,并提高超氧化物歧化酶(SOD)与过氧化氢酶(CAT)活性,且组间结果具有显著性差异(P<0.05),说明辣木籽多肽饮料的抗运动疲劳效果较好。该研究为相关食品的开发提供了新思路。The polypeptide derived from Moringa oleifera seeds was utilized as the primary raw material for the devel-opment of a Moringa oleifera seed polypeptide beverage.The optimal beverage formula was optimized using single-fac-tor and response surface experiments,and the anti-fatigue effects were investigated through animal experiments.The final optimized formula of the Morselia oleifera seed polypeptide beverage was determined as follows:Morselia oleifera seed polypeptide addition of 50 g/L,compound sweetener(erythritol and stevioside mass ratio of 1∶1)addition of 47 g/L,citric acid addition of 3.2 g/L,and sodium carboxymethyl cellulose addition of 0.7 g/L,and the sensory score of the ob-tained beverage was 89.4±1.1 points.Besides,the beverage presneted bright color,sweet and sour tastes with the spe-cial flavor of Moringa oleifera seed,and the solution was uniform with no obvious precipitation.Compared with blank control group,the administration of medium and high doses(0.2 and 0.4 mL∙g^(-1))of Moringa oleifera polypeptide bever-age could accelerate lactate metabolism,reduce proteins and amino acids breakdown,as well as increase the SOD and CAT activities during exercise in mice,and significant differences were observed among the groups(P<0.05).There-fore,the Moringa oleifera seed polypeptide beverage demonstrated superior anti-exercise fatigue effects,which could provide novel insights for the development of related food products.
分 类 号:TS275.4[轻工技术与工程—农产品加工及贮藏工程]
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