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Food and Fermentation Industries. 2022, (02) Core

Study on antioxidant activity of corn gluten protein hydrolysate and its improvement to sausage qualityChinese Full TextEnglish Full Text (MT)

WANG Binbin;LIU Xiaolan;ZHENG Xiqun;SU Jingyuan;College of Food and Biological Engineering,Qiqihar University;Key Laboratory of Corn Deep Processing Theory and Technology;College of Food Science,Heilongjiang Bayi Agricultural University;

Abstract: Corn gluten hydrolysate was obtained by enzymatic hydrolysis of corn gluten with alcalase. Firstly, the antioxidant activity of the corn gluten hydrolysate was measured, and then the improvement effect of corn gluten hydrolysates on the quality of the Chinese sausage was evaluated by pH value, thiobarbituric acid reactive substances（TBARs）, acid value（AV）, texture, color difference and sensory evaluation as indexes. The results showed that corn gluten hydrolysates had good Fe2+ chelat... More
Keywords：

corn gluten; enzymatic hydrolysis; antioxidant activity; Chinese sausage; quality;

  • DOI：

    10.13995/j.cnki.11-1802/ts.027550

  • Series：

    (B) Chemistry/ Metallurgy/ Environment/ Mine Industry

  • Subject：

    Light Industry, Handicraft Industry

  • Classification Code：

    TS251.65

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