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鱿鱼软骨如何使沙丁鱼更美味 FPPN文献速递

论文标题:Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage

期刊:Food Production, Processing and Nutrition

作者:Avtar Singh, Soottawat Benjakul et.al

发表时间:2019/10/28

数字识别码:10.1186/s43014-019-0005-4


201910月,Food ProductionProcessing and Nutrition在线发表了泰国宋卡王子大学Soottawat Benjakul 教授课题组题为Chitooligosaccharides from squid pen prepared using different enzymes: characteristics and the effect on quality of surimi gel during refrigerated storage”的研究论文。


1


壳聚糖,又称去乙酰甲壳素,在抗菌抗氧化抗衰老等方面应用广泛,但它水溶性低。研究表明,低分子量的壳聚糖具有较好的水溶性和功能性。人们使用物理、化学或是酶法水解壳聚糖,获得短链甲壳低聚糖(COS)。物理方法包括辐射和超声波,但这两种方法对分子量的降低程度有限。化学水解法很难制备特定的COS。酶法能够制备特定聚合度、小分子量的COS,因而被广泛地使用。壳聚糖酶和几丁质酶价格昂贵,非特异性的酶也被用于制备COS


2从鱿鱼中提取的软骨


鱼糜是从鱼肉中获得的浓缩肌原纤维蛋白,具有优良的质构特性和营养价值。中上层鱼因肌红蛋白和脂质含量高,鱼肉颜色深,制备的鱼糜易发生脂质氧化并产生异味。在鱼糜中添加天然抗氧化剂,可以解决此问题。


3:沙丁鱼


本文研究了使用淀粉酶脂肪酶胃蛋白酶从鱿鱼软骨中制备的COS的特性。在这三种酶制备的COS中,由8%w/w)脂肪酶制备的COS-L具有最强的ABTS自由基清除能力。COS-L的平均分子量为79kDa,特性粘数为0.41dL/g,水溶性为49COS-L的最小抑菌浓度(MIC)和最小杀菌浓度(MBC)分别是0.31-4.91mg/mL0.62-4.91mg/mL。添加了1%w/wCOS-L的沙丁鱼糜凝胶在4°C贮藏10天,PVTBARS值更低,微生物生长较慢。鱿鱼软骨制备的COS-L具有减缓脂肪氧化和延长冷藏沙丁鱼鱼糜货架期的作用。


4:鲭鱼


本文相关的工作受到了泰国高等教育研究促进和教育中心为东盟南部地区颁发的奖学金和泰国宋卡王子大学研究生院的资助。


Soottawat Benjakul,食品科学博士,泰国宋卡王子大学食品技术学院教授,主要从事食品化学和生物化学的研究,水产加工副产物的高值化利用的研究。Benjakul教授在其研究领域具有较高的国际声誉,发表了600多篇论文,参与书籍撰写30余章节,被Tomson Reuters评为2016年全球高被引研究学者,并多次荣获泰国政府颁发的杰出科学家奖。


Food Production, Processing and Nutrition


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TheFood Production, Processing and Nutritionjournal aims to provide a unique dedicated forum for publication of the highest quality and novel contributions in the field. Both fundamental research and applied areas are of interest and these extend to food production with respect to variety improvement and selection as well as green processing.Food safety, elimination of contaminants, and retention of nutrients and bioactive components that play a role in health promotion of consumers, are important aspects that will be covered.Production technologies, absorption, bioavailability and personalized nutrition with consideration of gut microbiota are also of interest to the journal.Results may be communicated in the form of original research, reviews.


摘要:

Chitooligosaccharides (COS) from squid pen produced using amylase, lipase and pepsin were characterized. COS produced by 8% (w/w) lipase (COS-L) showed the maximum FRAP and ABTS radical scavenging activity than those prepared using other two enzymes. COS-L had the average molecular weight (MW) of 79kDa, intrinsic viscosity of 0.41 dL/g and water solubility of 49%. DPPH, ABTS radical scavenging activities, FRAP and ORAC of COS-L were 5.68, 322.68, 5.66 and 42.20 μmol TE/g sample, respectively. Metal chelating activity was 2.58 μmol EE/g sample. For antibacterial activity, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of COS-L against the targeted bacteria were in the range of 0.314.91mg/mL and 0.624.91mg/mL, respectively. Sardine surimi gel added with 1% (w/w) COS-L showed the lower PV, TBARS and microbial growth during 10days of storage at 4 °C. COS-L from squid pen could inhibit lipid oxidation and extend the shelf-life of refrigerated sardine surimi gel.



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