Chemical composition and antioxidative activity of Thai traditional fermented shrimp and krill products

被引：69

作者：

Faithong, Nandhsha ^{[1
]}

Benjakul, Soottawat ^{[1
]}

Phatcharat, Suttirug ^{[1
]}

Binsan, Wanwisa ^{[1
]}

机构：

[1] Prince Songkla Univ, Dept Food Technol, Fac Agroind, Hat Yai 90112, Songkhla, Thailand

来源：

FOOD CHEMISTRY | 2010年 / 119卷 / 01期

关键词：

Antioxidant; Fermented products; Shrimp; Krill; Kapi; Koong-Som; Jaloo; Proteolysis; ACID BACTERIAL FERMENTATION; FUNCTIONAL-PROPERTIES; MINCED MACKEREL; PROTEIN; PEPTIDES; PURIFICATION; HYDROLYSIS; CAPACITY;

D O I：

10.1016/j.foodchem.2009.06.056

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Chemical composition and antioxidative activities of some Thai traditional fermented shrimp and krill products including Jaloo, Koong-Som and Kapi were studied. All products did not contain myosin heavy chain or actin, but contained a large amount of small peptides. Kapi had the highest protein content, whereas carbohydrate content varied with products. Water-soluble fraction from all products possessed DPPH and ABTS radical-scavenging activity, as well as ferric reducing antioxidant power (FRAP) in a concentration-dependent manner. At the same concentration tested, the water-soluble fraction from Kapi exhibited the highest antioxidative activity. Soluble fraction of all products showed high stability over a wide pH range (2-11) and was stable after heating at 40-100 degrees C for 15-60 min. Fractions from all products heated at 100 degrees C had increases in FRAP, suggesting the enhancement of antioxidant activity. Therefore, fermented shrimp and krill products could be used as a potential source of nutrients and natural antioxidants. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：133 / 140

页数：8

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