Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage.
In: Food Chemistry, Jg. 295 (2019-10-15), S. 361-367
Online
academicJournal
Zugriff:
• L. plantarum NJAU-01 can inhibit the protein oxidation during sausage fermentation. • NJAU-01 can promote protein degradation during the fermentation period. • NJAU-01 shows a comparative antioxidant effects as commercial strains. This study was conducted to investigate the effects of Lactobacillus plantarum NJAU-01 isolated from Chinese dry-cured ham (Jinhua ham) on the regulation of protein oxidation of fermented sausages. Fermented sausages were prepared with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/g), and the commercial strain was used as positive control. The results showed that L. plantarum NJAU-01 at 107 CFU/g and 109 CFU/g significantly lowered the protein carbonyl content and protein surface hydrophobicity compared with the control (P < 0.05). The total sulfhydryl contents in L. plantarum NJAU-01 groups were significantly higher than that of the group without starter culture (P < 0.05). Significant changes were found in sarcoplasmic protein bands within 130–250 kDa, 100–130 kDa and 25–35 kDa during sausage fermentation (P < 0.05). Our data suggest that L. plantarum NJAU-01 has the potential to be an antioxidant starter culture in fermented sausages. [ABSTRACT FROM AUTHOR]
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Effects of Lactobacillus plantarum NJAU-01 on the protein oxidation of fermented sausage.
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Autor/in / Beteiligte Person: | Ge, Qingfeng ; Chen, Sheng ; Liu, Rui ; Chen, Lei ; Yang, Bo ; Yu, Hai ; Wu, Mangang ; Zhang, Wangang ; Zhou, Guanghong |
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Zeitschrift: | Food Chemistry, Jg. 295 (2019-10-15), S. 361-367 |
Veröffentlichung: | 2019 |
Medientyp: | academicJournal |
ISSN: | 0308-8146 (print) |
DOI: | 10.1016/j.foodchem.2019.05.154 |
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