【摘要】 为改善鲢鱼肌原纤维蛋白凝胶特性,利用中性蛋白酶制备鱼骨蛋白水解物,研究不同鱼骨蛋白水解物添加量对肌原纤维蛋白凝胶性质及抗氧化活性的影响。结果表明,随着鱼骨蛋白水解物添加量的增大,肌原纤维蛋白表面疏水性、总巯基和活性巯基含量增加。当鱼骨蛋白水解物添加量为4%时,肌原纤维蛋白凝胶具有较好的保水性和持油性,凝胶强度达到最高,具有致密的微观结构。添加量为4%鱼骨蛋白水解物-肌原纤维蛋白复合物清除DPPH自由基能力达到最高,清除率为88.4%。鱼骨蛋白水解物可用作改善水产制品品质的天然抗氧化剂和凝胶质地增强剂。更多还原

【Abstract】 The protein hydrolysate was obtained from fish bone using neutral protease to improve gel properties of Silver Carp myofibrillar protein. The effects of hydrolysate additions on properties of myofibrillar protein gel and antioxidant activity were studied. The results showed that the surface hydrophobicity and active sulfhydryl content of myofibrillar protein increased,and the total sulfhydryl content decreased with the content of bone protein hydrolysate. The myofibrillar protein gel with 4% protein hydrolysate of fish bone had high gel strength,water and oil holding capacity. The 4% hydrolysate-myofibrillar protein complex scavenged DPPH free radicals to high level of 88.4% scavenging rate. The protein hydrolysate of bone could be used as a natural antioxidant and gel texture enhancer to improve the quality of aquatic products.更多还原