超声波对鸡肉肌浆蛋白抗氧化性的影响及机理初探
首发时间:2015-05-21
摘要:以鸡肉肌浆蛋白为原料,研究超声波处理对鸡肉中肌浆蛋白抗氧化性(DPPH和ABTS清除能力)的影响,通过测定可溶性蛋白质浓度、游离氨基酸含量、浊度、游离巯基和总巯基含量的变化对其机理进行初步分析。结果表明:超声波能够使肌浆蛋白溶液中可溶性蛋白含量减少,在4 min、480 W处达到最低,为3.36 mg/ml;游离氨基酸的含量呈明显下降趋势,在8 min、480 W时达到最低,为70.65%;浊度降低;而总巯基和游离巯基含量均呈明显的先上升后下降的趋势,在6 min、480 W处达到最大,分别为14.34 μmol/g、20.73 μmol/g。DPPH和ABTS自由基清除率均有不同程度的下降,说明超声处理后肌浆蛋白抗氧化能力有所降低。
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Effects of ultrasounic treatment on the physicochemical properties and antioxidant activity of sarcoplasmic protein from chicken and mechanism
Abstract:Myofibril protein of chicken as the main material, studying the effect of ultrasonic treatment on its physicochemical properties properties (soluble protein concentration, free amino acid content, turbidity, free sulfydryl and total sulfydryl content) and the antioxidant ability (DPPH and ABTS scavenging activity) of myofibril protein solution myofibril protein solution. The results showed that ultrasonic treatment can decrease the soluble protein concentration of myofibril protein solution, the minimum is 3.36 mg/ml at 4 min and 480 w. Free amino acid content decreased obviously, the value was 70.65% at 8 min and 480 w, is the minimum. The turbidity decreased, while the total sulfhydryl and free sulfhydryl content was downward after first increased obviously, it reached the maximum at 6 min and 480 w, the value was 14.34 μmol/g, 20.73 μmol/g, respectively. DPPH and ABTS free radical scavenging rate decreased, indicating that the antioxidant ability of myofibril protein solution was reduced after treated by ultrasonic.
Keywords: Myofibril protein ultrasonic physicochemical properties antioxidant ability
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超声波对鸡肉肌浆蛋白抗氧化性的影响及机理初探
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