摘要
以Fenton体系催化氧化,以脂肪氧化产物丙二醛为指标,考察了不同水解时间(0·5、1、6h)马铃薯蛋白水解物对大豆油O/W氧化稳定性的影响。1h马铃薯水解物表现了较好的抗氧化作用。将1h马铃薯蛋白水解物用G15凝胶色谱进行分离得到三个不同分子量的组分。分子量较小的组分表现出了更高的ABTS自由基清除能力和亚铁螯合能力。对这些组分进行的氨基酸分析表明,抗氧化活性较高的组分含有较高含量的易氧化氨基酸。
Fenton system was used to catalyze lipid oxidation in the O/W emulsion.2-thiobarbituric acid reactive substances（TBARS）were used as indicator for lipid oxidation.Potato protein hydrolysate（PPH）with different hydrolysis time of 0.5,1 and 6h were used as co-emulsifier with Tween 20 for emulsion preparation.The oxidation stability of the emulsions was investigated.1h PPH showed the highest antioxidant ability.1h PPH was then separated using G15 gel filtration.Three fractions were collected.The low molecular weight fraction showed better antioxidant ability estimated using ABTS scavenging ability and Fe2＋ chelating ability.The higher antioxidant ability was according to their higher content of the amino acid to be oxidized.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第9期98-100,共3页
Science and Technology of Food Industry
基金
863计划(2006AA10Z325
2007AA10Z323)
