Inhibitory Effects of Soybean Meal Hydrolysates on Oxidation: Application to Meatballs
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Abstract:
The relation between antioxidant activity and molecular weight of soybean meal hydrolysates (SMH) was evaluated in this paper. The results indicated that the antioxidant activity of the SMH significantly correlated with the molecular weight and/or the length of peptide chains, and peptide fractions with lower molecular weight exerted a stronger antioxidant activity. Peptide fractions with a molecular weight of <3 ku showed the highest antioxidant activity and played a dominant role in the functional properties of the SMH. Based on this finding, the effects of addition of the SMH or its various peptide fractions (>10, 3~10, and <3 ku) into meatballs on thiobarbituric acid reactive substances, sulfhydryl content, color, and pH during the storage at 4 ℃ were systematically studied. The results revealed that the SMH maintained the color of meatballs, effectively inhibited oxidation of lipids and proteins, slowed down the increase in pH, and extended the shelf life to 13 d during the storage at 4 ℃. Therefore, SMHs are excellent antioxidants for meat products and have bright market prospects. This paper may serve as a theoretical and practical reference for value-added utilization of soybean meal and for quality enhancement of meatball products.
