摘要
以台湾泥鳅为研究对象,分析不同熬煮时间(30、60、90、120、150 min)对泥鳅汤蛋白组分和抗氧化能力的影响。结果表明:随着熬煮时间的增加,汤中可溶性蛋白质含量显著(P<0.05)上升,在150 min达到18.49 mg/m L,同时汤中蛋白质水解成不同大小的短肽以及游离氨基酸。泥鳅汤中总游离氨基酸含量、必需氨基酸含量、鲜味氨基酸含量随熬煮时间的增加先上升后下降,在90 min时,总氨基酸含量最高到达2957.2μg/m L,鲜味氨基酸含量为1296.7μg/m L。随着熬煮时间的增加,泥鳅汤的ABTS^+·清除率和DPPH·清除率均呈上升趋势,尤其是DPPH·清除率在熬煮30~90 min范围内从11.66%上升到84.10%。因此在熬煮90 min时,泥鳅汤的营养品质和抗氧化能力均较好。
The changes of protein components and antioxidant activity of Paramisgumus dabryanus soup in different time( 30,60,90,120,150 min) were analyzed.The results showed that with the increasing of boiling time,the soluble protein contents in the soup increased significantly( P < 0.05),reaching 18.49 mg/m L at 150 min,and the proteins in the soup were hydrolyzed into peptides and free amino acids. The total free amino acid contents,essential amino acid contents and umami amino acid contents in loach soup was increased first and then decreased with the increasing of boiling time.After boiling for 90 min,the total amino acid contents was 2957.2 μg/m L,and umami amino acid contents was 1296.7 μg/m L. In the soup,the ABTS+·clearance rate and DPPH clearance rate were both on the rise,especially the DPPH clearance rate increased from 11.66% to84.10% in 30~90 min after boiling.Therefore,when boiling for 90 min,the nutritional quality and antioxidant capacity of the soup were better.
作者
戴璐怡
徐仰丽
叶剑
林胜利
苏凤贤
DAI Lu-yi;XU Yang-li;YE Jian;LIN Sheng-li;SU Feng-xian(Wenzhou Vocational College of Science and Technology,Wenzhou 325006,China)
出处
《食品工业科技》
CAS
北大核心
2020年第4期289-292,306,共5页
Science and Technology of Food Industry
基金
温州市种子种苗科技创新专项项目-台湾鳗鳅的引种及应用研究(Z20160018)
关键词
泥鳅汤
蛋白成分
游离氨基酸
抗氧化活性
loach soup
protein composition
free amino acid
antioxidant capacity