不同种类的蛋白肽对香肠抗氧化能力的影响

对不同种类的蛋白肽进行筛选,将其添加到香肠中并在4℃条件下贮藏7d.测定贮藏期间各处理组及对照组的pH值、红度值(a*)、TBARS值和感官评定指标.结果表明:添加蛋白肽的处理组的脂肪氧化程度显著低于对照组,其中玉米蛋白肽在香肠中的抗氧化能力较强；乳清蛋白肽在香肠中既能抑制氧化反应的发生,又可改善香肠的组织结构；麦胚蛋白肽则对香肠的a*有一定的影响.

Antioxidant Effect of Peptides of Different Origins on Sausages

The antioxidant effect of adding peptides of different origins （pea, corn, milk whey and wheat germ and bone proteins） on sausages during 7 days of storage at 4 ℃was evaluated in this study. The pH, a＊, TBARS and sensory characteristics of sausages were measured. The results showed that lipid oxidation was significantly lower in sausages with added peptides than control samples （no added peptides）. Corn peptides had stronger antioxidant effect on sausages than peptides of other origins. Milk whey peptides could not only inhibit the occurrence of oxidation, but also improve the texture of sausages. Wheat germ peptides had a certain effect on the redness value of sausages.