加工条件对大黄鱼鱼肉抗氧化肽功能特性的影响

摘要

The functional properties of antioxidant peptides from Pseudosciaena crocea under different processing conditions were studied,including the solubility,water absorption,retention proper-ties,fat absorption,apparent viscosity,foaming and emulsifying properties.The results showed that the isoelectric point of the an-tioxidant peptides was pH 4.0,and at this point,the peptides pos-sessed the lowest solubility and emulsifying activity, while the highest emulsion stability and foaming ability and stability. Moreover,it was also found that the antioxidant peptides showed higher water and fat absorptions,fluidity and lower retention proper-ties.Therefore,the antioxidant peptides from P.crocea could be used as potential additives for functional food.%研究了不同加工条件下大黄鱼鱼肉抗氧化肽的溶解性、吸水性、持水性、吸油性、表观黏度、乳化能力、起泡性等功能特性。结果表明，大黄鱼鱼肉抗氧化肽的等电点处于pH 4.0左右，该 pH 值条件下，抗氧化肽的溶解性和乳化性表现为最低，而乳化稳定性、起泡性及泡沫稳定性最高。此外，大黄鱼抗氧化肽展现了良好的吸水性、吸油性和流动性，但持水性相对较差。大黄鱼鱼肉抗氧化肽可作为一种生产功能性食品的潜在添加剂。