Composition and physicochemical properties of Pseudosciaena Crocea viscera peptide
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摘要: 目的:本文旨在研究大黄鱼内脏肽的基本化学组成和不同条件下的理化性质。方法:初步测定了大黄鱼内脏肽粉末中蛋白质、脂质、水分、灰分的含量,对低、中、高剂量(2%、5%、10%)的大黄鱼内脏肽溶液在不同p H条件下的相对溶解度、乳化性、乳化稳定性、起泡性和泡沫稳定性等理化特性进行研究,并分析了不同浓度下的大黄鱼内脏肽的粘度和抑制脂质过氧化活性。结果:大黄鱼内脏多肽中蛋白含量为88.42%,具有较好的溶解性和粘度,等电点约为p H6。在等电点附近时,乳化性和泡沫稳定性随着p H的升高呈先下降后上升的趋势,即在等电点附近时,乳化性和泡沫稳定性降至最低,而乳化稳定性和起泡性则随着p H的升高呈先上升后下降的趋势,当p H为等电点时达到最大。随着多肽浓度的升高,乳化稳定性、泡沫稳定性有一定的提高,而乳化性有所下降,起泡性则没有显著变化。另外大黄鱼内脏肽能有效抑制乳浊液的脂质过氧化。相对于传统乳化剂Tween 20,在150 min后,10%的大黄鱼内脏肽MDA值降低了84.5%,并能显著抑制油滴的絮凝。结论:大黄鱼内脏肽在不同的环境和浓度下表现出不同的理化性质,可作为一种潜在的多功能性食品添加剂。Abstract: Objective: To study and discuss the essential chemical composition and physicochemical properties of Pseudosciaena crocea viscera peptide. Methods: The content of protein, fat, moisture and ash in Pseudosciaena crocea viscera peptide powder were measured.The physicochemical properties of different peptides concentration ( 2%, 5%, 10%) , were evaluated under different p H conditions.Besides, viscosity and inhibition of lipid peroxidation in emulsion were also discussed with different peptides concentration. Results: The results indicated that Pseudosciaena crocea viscera peptide contained 88.42% of protein and the p I was about p H6, at which emulsibility and foam stability reached the lowest and then had a rapid improvement. However, emulsion stability, foamability were increased firstly with the increasing of p H and then decreased, which met the bottom at p H6.The increase of peptide concentration possessed higher viscosity, emulsion stability and foam stability. On the contrary, the solubility, emulsibility got significant reduction while peptide concentration increased.In addition, foam stability did not have a significant changed as peptide concentration increased.Moreover, Compared with traditional emulsifier Tween 20, 10% Pseudosciaena crocea viscera peptide were not only decreased MDA in emulsifier about 84.5%after 150 min, but also showed inhibition of flocculation. Conclusion: Pseudosciaena crocea viscera peptide exhibited diverse physicochemical properties under different p H or concentration conditions, and could be used as potential additives for food applications
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