高稳定性鸭肝多肽饮品的配方优化及其抗氧化性能

以鸭肝蛋白酶解物为原料，以白砂糖、果胶为辅料制备营养丰富的动物源蛋白多肽饮品。在鸭肝多肽饮品稳定性单因素试验基础上，通过响应面试验设计对主要影响鸭肝多肽饮品稳定性的因素进行优化。结果表明，在鸭肝多肽添加量2.0%、白砂糖添加量8%、果胶添加量0.09%（均为质量分数）时饮品的稳定性最高，稳定系数高达99.1%；氨基酸组成结果表明，鸭肝多肽含有丰富的氨基酸，具有较高的营养价值；经高压灭菌后，放置30?d未检测到大肠杆菌、霉菌及致病菌；感官评价实验表明，多肽饮品均一、稳定性较好；抗氧化结果显示，鸭肝多肽饮品对和2,2’-联氮-二（3-乙基-苯并噻唑-6-磺酸）二铵盐自由基清除及二价铁螯合能力的IC50值分别为0.035?mg/mL和0.101?mg/mL。以上研究表明，此多肽饮品具有较好的稳定性和抗氧化性，该研究为肉品加工副产物鸭肝的深加工和高值化开发提供了一定的参考依据。

Formulation Optimization of Duck Liver Peptide Beverage with High Stability and Evaluation of Its Antioxidant Activity

A nutritious animal protein-derived peptide beverage was prepared from an enzymatic hydrolysis of duck liver protein with white sugar and pectin added. Optimization of the major factors (ingredients) affecting the stability of the beverage was optimized using one-factor-at-a-time method and response surface methodology. It was found that incorporation of 2.0% duck liver peptide, 8% white sugar and 0.09% pectin gave a product with the highest stability (stability coefficient 99.1%). Amino acid composition analysis indicated that the peptide was rich in amino acids and had high nutritional value. After autoclaving, E. coli, mold and pathogens were not detected for 30 days. Sensory evaluation showed that the beverage was uniform and stabile. The results of antioxidant assays showed that the IC50 values of the beverage for 2,2’-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging and ferrous iron chelating were 0.035 and 0.101 mg/mL, respectively. The results indicated that the peptide beverage had good antioxidant activity and stability. This study can provide experimental evidence for deep processing and high-value utilization of meat processing by-products.