Changes in Soluble Protein and Antioxidant Property of Squid (Illex illecebrosus LeSueur) Fillets Dried in a Heat Pump Dryer Using Far-infrared Radiation

文献类型： 外文期刊

第一作者： Deng, Yun

作者： Deng, Yun;Wang, Yuegang;Qian, Bingjun;Zhang, Han;Song, Xiaoyong;Huang, Hongliang

作者机构：

关键词： amino acids;antioxidant;far-infrared radiation;Illex illecebrosus LeSueur;squid;protein

期刊名称：PHILIPPINE AGRICULTURAL SCIENTIST （ 影响因子：0.25； 五年影响因子：0.388 ）

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收录情况： SCI

摘要： The effects of heat pump drying using far-infrared radiation on the soluble protein and the antioxidant activity of squid were investigated. Squid (Illex illecebrosus LeSueur) fillets were dried in a heat pump (HP) dryer alone or in a far-infrared radiation (FIR)-assisted dryer at 500 and 1000 W power, at 50 degrees C and at an air flow rate of 0.8 m s-1. Amino acid levels in all the dried products were lower than those in the raw squids (P<0.05). The drying treatments decreased the essential amino acid index (EAAI) and the calculated biological value of protein. The sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) pattern of the dried squid samples showed that the myosin heavy chain (205 kDa) protein was degraded and produced two new protein bands with molecular weights of 90 kDa and 50 kDa, respectively. After heat treatment, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity remained or significantly decreased depending on the type of drying treatment (P<0.05). Ferric reducing/antioxidant power (FRAP) of the squid fillets treated with HP+10FIR was not significantly lower than that of the samples dried by HP+5FIR at a concentration of less than 10 mg-1 mL (P>0.05). At a concentration higher than 10 mg mL-1, the FRAP of the extracts of the HP+10FIR-dried squid fillets was significantly lower than that of the raw ones and the samples dried by using HP or HP+5FIR (P<0.05).

分类号： S

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