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首页> 外文期刊>Turkish Journal of Fisheries & Aquatic Sciences >Comparative Studies on Autolysis and Antioxidative Properties of Salted Shrimp Paste (Kapi) from Acetes Vulgaris and Macrobrachium Lanchesteri
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Comparative Studies on Autolysis and Antioxidative Properties of Salted Shrimp Paste (Kapi) from Acetes Vulgaris and Macrobrachium Lanchesteri

机译：寻常醋和咸水Macro虾的虾酱（Kapi）自溶和抗氧化性能的比较研究

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Autolysis of Acetes vulgaris and Macrobrachium lanchesteri was comparatively studied. Maximal autolytic activities were found at pH 7, 55°C for A. vulgaris and pH 8, 60°C for M. lanchesteri. Both shrimps dominantly contained serine proteases as indicated by the marked inhibition by PMSF and SBTI. When both shrimps were used for Kapi production and characterized, differences in characteristics as well as antioxidant activities were obtained. Kapi produced from A. vulgaris (KA) showed the higher degree of hydrolysis (15.93±0.51%), peroxide values (0.20±0.23 mg cumene peroxide/ kg sample) and TBARS value (0.55±0.16 mg MDA/ kg sample), compared with Kapi produced from M. lanchesteri (KM), indicating the higher protein degradation and lipid oxidation in this sample. Moreover, KA also possessed the higher antioxidative activities including ferric reducing antioxidant power (FRAP) (14.12±1.34 μmol TE/ g sample), chelating activity (3.21±0.05 μmol EE/ g sample), hydrogen peroxide (30.05±0.49 μmol TE/ g sample) and singlet oxygen scavenging activities (48.46±0.32 μmol EE/ g sample) than KM, except for DPPH and ABTS radical scavenging activities, which showed lower activity (P0.05) and had no difference (P0.05), respectively. Therefore, different levels and types of endogenous proteases in both shrimps determined the autolysis, characteristics and antioxidative properties of resulting Kapi.
机译：比较研究了普通醋菌和兰氏沼虾的自溶作用。寻常曲霉在pH 7、55°C和兰切斯特霉在pH 8、60°C时具有最大的自溶活性。如PMSF和SBTI的显着抑制所示，两只虾均主要含有丝氨酸蛋白酶。当将两种虾都用于卡皮生产并进行表征时，获得了特性差异以及抗氧化活性。相比之下，由A. vulgaris（KA）生产的Kapi表现出更高的水解度（15.93±0.51％），过氧化物值（0.20±0.23 mg异丙苯过氧化物/ kg样品）和TBARS值（0.55±0.16 mg MDA / kg样品）兰切斯特氏菌（KM）生产的Kapi，表明该样品中较高的蛋白质降解和脂质氧化作用。此外，KA还具有较高的抗氧化活性，包括三氧化二铁还原能力（FRAP）（14.12±1.34μmolTE / g样品），螯合活性（3.21±0.05μmolEE / g样品），过氧化氢（30.05±0.49μmolTE / g）。 g样品）和单重态除氧活性（48.46±0.32μmolEE / g样品）比KM除DPPH和ABTS自由基清除活性外，分别显示较低的活性（P <0.05）和无差异（P> 0.05）。 。因此，两种虾中内源蛋白酶的不同水平和类型决定了所得卡皮的自溶性，特征和抗氧化特性。

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