| Autor: |
Lijuan YAN, Shumin YI, Yu HOU, Jianrong LI, Xuepeng LI, Guangren JI, Yingli LIU |
| Jazyk: |
čínština |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 388-395 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-0306 |
| DOI: |
10.13386/j.issn1002-0306.2024010003 |
| Popis: |
In order to investigate the in vitro digestive properties of tea polyphenol fish sausage, protein digestibility, particle size, free amino acid content, thiobarbituric acid value and DPPH radical scavenging rate of surimi with different digestion time were studied, and a model was set up with grouping of mice for immunomodulation experiments. The results showed that the addition of 0.2% of tea polyphenols decreased the digestibility of tea polyphenol fish sausage proteins. When the digestion time was 120 min, the maximum in vitro digestibility of proteins of the control group and tea polyphenol group were 54% and 48%, respectively. The free amino acid content and thiobarbituric acid value of the tea polyphenol group were lower than control group, where the particle size and DPPH radical scavenging rate were significantly higher (P |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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