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ISSN 1673-9159

主管 广东省高等教育厅

主办 广东海洋大学

糖基化鲐鱼鱼松体外消化产物的抗氧化活性和氨基酸组成

2023. 糖基化鲐鱼鱼松体外消化产物的抗氧化活性和氨基酸组成. 广东海洋大学学报, 43(6): 99-107. doi: 10.3969/j.issn.1673-9159.2023.06.012
引用本文: 2023. 糖基化鲐鱼鱼松体外消化产物的抗氧化活性和氨基酸组成. 广东海洋大学学报, 43(6): 99-107. doi: 10.3969/j.issn.1673-9159.2023.06.012
SHI Wenzheng, CHEN Qing, FENG Qian, JIANG Xin, LU Jiayi. 2023. Antioxidant Activity and Amino Acid Composition of in vitro Digestive Products of Glycosylated Mackerel Fish Floss. Journal of Guandong Ocean University, 43(6): 99-107. doi: 10.3969/j.issn.1673-9159.2023.06.012
Citation: SHI Wenzheng, CHEN Qing, FENG Qian, JIANG Xin, LU Jiayi. 2023. Antioxidant Activity and Amino Acid Composition of in vitro Digestive Products of Glycosylated Mackerel Fish Floss. Journal of Guandong Ocean University, 43(6): 99-107. doi: 10.3969/j.issn.1673-9159.2023.06.012

糖基化鲐鱼鱼松体外消化产物的抗氧化活性和氨基酸组成

  • 基金项目:

    国家重点研发计划(2019YFD0902003)

详细信息
    作者简介:

    施文正(1975-),博士,教授,研究方向为水产品加工与贮藏。E-mail:wzshi@shou.edu.cn

  • 中图分类号: TS254.4

Antioxidant Activity and Amino Acid Composition of in vitro Digestive Products of Glycosylated Mackerel Fish Floss

  • Fund Project: 国家重点研发计划(2019YFD0902003)
  • 【目的】探究糖基化对鲐鱼(Scomber japonicus)鱼松体外消化产物的抗氧化性及氨基酸组成的影响。【方法】对添加蔗糖、葡萄糖、木糖、果糖、半乳糖炒制的鱼松进行体外模拟消化,研究其一步及两步消化后鱼松消化率、消化产物粒径、抗氧化性及氨基酸组成,并通过消化产物的十二烷基硫酸钠-聚丙烯酰胺凝胶电泳进一步分析其消化率变化。【结果与结论】除木糖鱼松外,加蔗糖、葡萄糖、果糖和半乳糖的鱼松较未加糖鱼松均显著提高(P<0.05);粒径分析显示,经过胃肠两步消化产物分子直径相较于胃消化后的更小。抗氧化性分析显示,鱼松消化产物抗氧化性随着自身浓度的升高而升高,胃消化产物的抗氧化性高于胃肠消化产物,其中木糖鱼松消化产物的抗氧化性最强。从氨基酸组成分析可知,胃肠消化产物必需氨基酸占总氨基酸质量比均超过35%,营养价值较高,同时消化产物的抗氧化氨基酸占总氨基酸质量比超过80%,表明鱼松消化产物抗氧化活性与其氨基酸组成有关。
  • 加载中
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    ].https://doi.org/10.13982/j.mfst.1673-9078.2023.10.1558.

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出版历程
收稿日期:  2022-06-08

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