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

doi:10.14088/j.cnki.issn0439-8114.2019.24.049

Abstract

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

CLC Number:

TS205.9

LIAO Li, DONG Liang-zhen, WANG Lan, SHI Liu, DING An-zi, LI Xin, WU Wen-jin, QIAO Yu. Effect of Chinese yam alcohol extract on protein and fat oxidation of pickled peppers claws during storage[J]. HUBEI AGRICULTURAL SCIENCES, 2019, 58(24): 201-204.

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