摘要
目的：研究乳清多肽对猪肉糜氧化和凝胶特性的影响作用。方法：实验分为6组,第1组为空白对照组,第2组加入20%（质量分数,下同）的乳清分离蛋白未水解物,第3~5组中分别加入10%、15%、20%的乳清分离蛋白水解物冻干粉,第6组中加入0.02%的丁基羟基茴香醚（butylated hydroxyanisole,BHA）。在肉糜冷藏7 d过程中测定过氧化值、羰基含量、巯基含量及凝胶的质构、白度、保水性、流变学特性的变化。结果：在贮藏初期,处理组和对照组之间无显著差异（P〉0.05）。贮藏7 d后,添加乳清分离蛋白水解物组在抑制氧化和保护凝胶品质方面都要比对照组和未水解组好（P〈0.05）。其中添加20%乳清分离蛋白水解物冻干粉的储能模量的极大值最高,而在抑制脂肪、蛋白氧化及保护凝胶质构、保水性方面,添加15%乳清分离蛋白水解物冻干粉效果更好（P〈0.05）,接近甚至达到了BHA组水平。结论：乳清多肽具有抑制猪肉糜氧化和保护肉糜凝胶品质的作用。
The effect of whey protein hydrolysates on lipid oxidation and gel properties of pork patties during refrigerated storage was evaluated by measuring peroxide value（PV）, carbonyl content, sulfhydryl content, gel texture, whiteness, water-holding capacity（WHC） and rheological properties. Six groups i.e., normal control, 20% native whey protein isolate（WPI）, 10%, 15% and 20% whey protein hydrolysates and 0.02% butylated hydroxyanisole（BHA） were respectively added to raw pork patties before refrigerated storage for 7 d. The results showed that at the beginning of the storage period, there was no significant difference between the treatment and normal control groups（P〉 0.05）. After storage for 7 d, whey protein peptides could significantly inhibit lipid oxidation and protect gel properties of pork patties when compared with the normal control and native WPI groups. Moreover, the 20% whey protein hydrolysate group had the highest maximum storage modulus, while the 15% whey protein hydrolysate group was almost as effective as BHA in inhibiting lipid oxidation and maintaining gel texture and water-holding capacity（P〈 0.05）. The protection of whey protein peptides on gel properties of pork patties may be due to the inhibition of oxidation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第21期31-37,共7页
Food Science
基金
国家自然科学基金青年科学基金项目(31401491
31301600)
大学生创新创业训练计划项目(201610451328)
关键词
猪肉糜
乳清多肽
抗氧化
凝胶特性
pork patties
whey protein peptides
antioxidant
gel properties
