Study On Antioxidant Characteristics And Application Of Sheep Cartilage Collagen Hydroly Sates

In this paper,collagen prepared by acetic acid-enzyme combination method with Sunit sheep cartilage as staring material,and the collagen was identified.The collagen extracted from sheep cartilage was hydrolyzed with neutral protease,and after rotary-concentration and freeze-drying process obtained collagen hydrolysates.By measuring antioxidant properties of differant concentration of collagen hydrolysates selected the concentration which exhibit the highest antioxidation activity and added to sheep mince,investigated its antioxidant effect in sheep mince. The results are as follows:1.The result of SDS-page and UV scanning showed that the collagen extracted from sheep cartilage was mainly type â…¡ collagen.2.By measuring Antioxidant properties(metal chelating ability,free radical scavenging capacity,TBARS value in lecithin liposomes)of differant concentration of collagen hydrolysates,determined the optimal concentration of collagen hydrolysates was 1.25mg/mL.Optimum added amount of collagen hydrolysates in sheep mince was 0.125%3.With hydroxyl radical scavenging ability as index the antioxidant stability of collagen hydrolyzate was studied,results showed that temperature,pH,metal ion,natural light,food ingredients and preservatives had significant influence on antioxidant activity (p<0.05).K+,Ca2+,Mg2+and glucose have compound effect with collagen hydrolysates and can significantly increased antioxidant activity of collagen hydrolysates(p<0.05).4.Collagen hydrolysates have significant effect on sheep meat quality(p<0.05).After 35 days of storage,test group which added collagen hydrolysates compared to control group,its L*value,a*value increased 7.70% and 5.83%,pH,cooking loss and TBARS value decreased 1.13%,9.23%,42.61%,respectively(p<0.05).Collagen hydrolysates have sinificant effect on sheep mince protein structural properties.Compared with control group,surface hydrophobicity and carbonyl content of sheep mince protein decreased 25.82% and 14.40%,Ca2+-ATPase activity and sulfhydryl content were increased 18.98% and 19.64%,respectively(p<0.05). Adding collagen hydrolysates to sheep mince can delay fat and protain prooxidation,improve appearance and dietary quality and extended frozen storage shelf life of sheep mince.