经脱矿和木瓜蛋白酶处理的禽肉提取物中鸡胺和肌肽的浓度和抗氧化活性。

S C Huang, J C Kuo
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引用次数: 0

摘要

动物骨骼肌中发现的鹿素和肌肽能够抑制血红素和非血红素铁对脂质氧化的催化作用。本研究采用脱矿技术和蛋白水解酶(木瓜蛋白酶)来降低促氧化剂的水平,同时保持家禽(鸡、鸭和火鸡肉)肉提取物中高水平的鹿茸氨酸和卡莫辛。与脱矿处理相比,未脱矿处理的家禽肉提取物中鹿素、卡莫辛、血红素和非血红素铁含量显著增加(p < 0.05)。与大腿肉提取物相比,未脱矿和脱矿的鸡、鸭和火鸡肉提取物含有较高浓度的鹅胺素和卡莫辛,但血红素和非血红素铁含量较低。鸡肉、鸭肉和火鸡肉(胸肉和大腿肉)提取物(未脱矿和脱矿)中,鹅胺的浓度显著高于卡莫苷(p < 0.05)。脱矿和脱矿后的鸡胸肉提取物供氢能力无显著差异(p > 0.05),但脱矿后的鸡胸肉提取物的铁螯合能力高于脱矿后的鸡胸肉提取物(p < 0.05)。提取前添加1%的木瓜蛋白酶可显著提高鸡胸肉提取物中鹅胺素、卡莫辛、血红素和非血红素铁的浓度(p < 0.05)。鸡胸肉提取物中的血红素和非血红素铁随着木瓜蛋白酶反应时间的增加而增加,而鸡胸肉提取物中的鹅胺素和卡莫苷的浓度不受木瓜蛋白酶反应时间延长的显著影响。木瓜蛋白酶对脱矿鸡胸肉提取物的供氢能力和铁螯合能力影响不显著。鸡、鸭和火鸡肉提取物(胸肉和大腿肉)中肌肽/鹅胺的比例非常特殊;火鸡肉提取物的甘油三酯/鹅胺比显著低于鸡和鸭肉提取物(p < 0.05)。未脱矿和脱矿禽肉提取物的卡莫苷/鹅胺比值差异不显著(p > 0.05)。由此可见,未脱矿的鸡肉(0.62 ~ 0.80)、鸭肉(0.75 ~ 0.77)和火鸡肉(0.15 ~ 0.16)肉提取物的肌肽/鹅氨酸比值可用于估算熟、生肉制品中的单一肉种。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Concentrations and antioxidative activity of anserine and carnosine in poultry meat extracts treated with demineralization and papain.

Anserine and carnosine found in animal skeletal muscle are capable of inhibiting the catalysis of lipid oxidation by heme and non-heme iron. A demineralization technique and a proteolytic enzyme (papain) were used in this research in order to reduce the levels of proxidants while maintaining high levels of anserine and camosine in poultry (chicken, duck and turkey) meat extracts. Undemineralized poultry meat extracts contained larger amounts of anserine, camosine, heme and non-heme iron (p < 0.05) than did demineralized poultry meat extracts. Both undemineralized and demineralized breast meat extracts of chicken, duck and turkey contained higher concentrations of anserine and camosine, but lower amounts of heme and non-heme iron than did thigh meat extracts. In chicken, duck and turkey meat (breast and thigh) extracts (undemineralized and demineralized), the anserine concentrations were greater (p < 0.05) than the camosine concentrations. The hydrogen-donating ability of undemineralized and demineralized chicken breast meat extracts was not significantly different (p > 0.05): however, demineralized chicken breast meat extracts showed higher (p < 0.05) ferrous chelating ability than did undemineralized meat extracts. The concentrations of anserine, camosine, heme and non-heme iron in chicken breast meat extracts increased (p < 0.05) with the addition of papain (1%) to the meat mixture before extraction. Heme and non-heme iron in the chicken breast meat extracts increased as the reaction time for papain increased from 30 to 120 min, but the concentrations of anserine and camosine were not significantly affected by the longer reaction time for papain. The hydrogen-donating ability and ferrous chelating ability of demineralized chicken breast meat extracts were not significantly affected by papain. The ratios of carnosine/anserine were very specific in the chicken, duck and turkey meat extracts (breast and thigh); and the turkey meat extracts had lower (p < 0.05) camosine/anserine ratios than did the chicken and duck meat extracts. The camosine/anserine ratios of undemineralized and demineralized poultry meat extracts were not significantly different (p > 0.05). This suggests that the carnosine/anserine ratios of undemineralized chicken (0.62 - 0.80), duck (0.75 - 0.77) and turkey (0.15 - 0.16) meat extracts could be used to estimate the single meat species in uncooked or cooked meat products.

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