米蛋白肽锌对油脂稳定性的影响及其抑菌活性的研究  

Effect of rice peptided-zinc on stabilization of edible oil and study on the antibacterial activity

作　　者：李庭[1] 熊华[1] 史苏华[1] 张全才[1] 谢明勇[1] 邓泽元[1] 郑为完[1] 陈振林[1,2] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]广西贺州学院生化系,广西贺州542800

出　　处：《食品工业科技》2009年第6期65-68,共4页Science and Technology of Food Industry

基　　金：“十一五”国家科技支撑计划(2006BAD27B00);教育部长江学者和创新团队发展计划(IRT0540);2006年南昌市重点攻关及产业化项目资助

摘　　要：以米渣为原料通过限制性酶水解制备酶解液,与硫酸锌螯合后,制取米蛋白肽锌,初步研究了螯合产物对油脂稳定性的影响和抑菌功能特性。结果表明,通过硫化钠法及红外光谱法分析,确认所得产物是米蛋白肽锌螯合物;以过氧化值和酸价为指标,研究了实验所得的米蛋白肽锌对猪油、菜籽油、玉米油和蛋糕中油脂稳定性的影响,以硫酸锌作对照,表明米蛋白肽锌对纯油脂和蛋糕中油脂的氧化催化作用较小,而硫酸锌对油脂的氧化催化作用显著;米蛋白肽锌对金黄色葡萄球菌、枯草芽孢杆菌及大肠杆菌的生长都有较强的抑制作用。Rice peptided-zinc was produced by hydrolysised rice protein chelating with peptided-zinc on stabilization of edible oil and antibacterial activity of rice peptided-zinc result showed that：A construction of zinc chelating with peptides was confirmed by a Na2S nfrared spectrum analysis. The stabilization of edible oils and cake with rice peptided ZnSO4. Effect of rice were investigated.The chemical method and zinc was significantly improved comparing the edible oils and cake with ZnSO4 ,when the peroxide value and acid value were used as indicator.The rice peptided-zinc showed a great antibacterial activity to Bacillus subtilis, Staphylococcus aureus and Colibacillary.

关 键 词：米蛋白肽锌 油脂 蛋糕体系 抑菌活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]