湖北农业科学 ›› 2019, Vol. 58 ›› Issue (24): 201-204.doi: 10.14088/j.cnki.issn0439-8114.2019.24.049

• 贮藏·加工 • 上一篇    下一篇

山药醇提物对泡椒凤爪贮藏期间蛋白质与脂肪氧化的影响

廖李, 董良珍, 汪兰, 石柳, 丁安子, 李新, 吴文锦, 乔宇   

  1. 湖北省农业科学院农产品加工与核农技术研究所,武汉 430064
  • 收稿日期:2019-08-28 出版日期:2019-12-25 发布日期:2019-12-25
  • 通讯作者: 乔 宇(1981-),女,天津人,副研究员,博士,主要从事农产品加工与贮藏研究,(电话)027-87284997(电子信箱)qiaoyu412@sina.com。
  • 作者简介:廖 李(1982-),女,湖北洪湖人,副研究员,硕士,主要从事农产品加工与贮藏研究,(电话)027-87284997(电子信箱)liaoliss@126.com
  • 基金资助:
    湖北省农业科学院青年科学基金项目(2015NKYJJ33); 农业部油料加工重点实验室开放课题(201705); 国家重点研发 计划项目(2018YFD0901001); 湖北省农业科学院青年拔尖人才经费资助项目; 湖北省技术创新专项(重大项目)(2018ABA112)

Effect of Chinese yam alcohol extract on protein and fat oxidation of pickled peppers claws during storage

LIAO Li, DONG Liang-zhen, WANG Lan, SHI Liu, DING An-zi, LI Xin, WU Wen-jin, QIAO Yu   

  1. Institute of Agricultural Products Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China
  • Received:2019-08-28 Online:2019-12-25 Published:2019-12-25

摘要: 将山药醇提物应用于泡椒凤爪的加工过程,同时以普通抗氧化剂传统加工为对照,结合10 kGy的辐照处理,对处理前后以及贮藏期内蛋白质氧化和脂肪氧化情况进行研究。结果表明,随着贮藏时间的增加,泡椒凤爪挥发性盐基氮含量和表面疏水性逐渐增大,活性巯基含量、Ca2+-ATPase酶活性逐渐减小,TBA值先增大后减小,但其增长或下降速度较空白组慢,加入抗氧化剂和山药醇提物对泡椒凤爪蛋白质和脂肪氧化有抑制效果,其中3倍山药醇提物的抗氧化效果优于植酸、维生素C和茶多酚。

关键词: 泡椒凤爪, 抗氧化剂, 蛋白质氧化, 脂肪氧化, 山药醇提物

Abstract: The yam alcohol extract was applied to the processing of pickled pepper claws; at the same time, conventional antioxidants were added to the control, with 10 kGy irradiation treatment to study protein oxidation and fat oxidation before and after treatment and during storage. The results showed that with the increase of storage time, the volatile basic nitrogen content and surface hydrophobicity gradually increased, the active thiol content and Ca2+-ATPase enzyme activity gradually decreased, and the TBA value increases first and then decreases, but its growth or decline rate is slower than that of the blank group. The addition of antioxidants and yam alcohol extracts had inhibitory effects on the pickled pepper claws protein and fat oxidation. Among them, 3 times the yam alcohol extracts had better antioxidant effects than phytic acid, vitamin C and tea polyphenols.

Key words: pickled peppers claws, antioxidant, protein oxidation, fat oxidation, Chinese yam alcohol extract

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