不同蛋白水解物在大豆油水包油乳状液中的抗氧化作用  

Effect of different protein hydrolysates on the antioxidant in the soybean oil-in-water emulsion

作　　者：程宇[1,2] 陈洁[2] 马海乐[1] 熊幼翎[2] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2012年第16期108-110,114,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20976071);973计划前期研究专项(2010CB535014);江苏高校优势学科建设工程资助项目(PADA);江苏大学高级专业人才科研启动基金(11JDG051)

摘　　要：以TBARS为指标,用烘箱加速氧化法考察了大豆蛋白水解物、乳清蛋白水解物和马铃薯蛋白水解物对大豆油水包油(O/W)乳状液氧化稳定性的影响。采用离心法分析了不同蛋白水解物在乳状液两相中的分布,并测定了界面上蛋白水解物的分子量分布。实验表明,这些蛋白水解物在乳状液中都显示了一定的抗氧化能力。并且有一部分蛋白水解物分布在乳状液界面上。分布在界面上的蛋白水解物可能是通过物理作用(屏蔽和静电作用)和化学作用(清除自由基)延缓了脂肪的氧化。Effect of soy protein hydrolysate,whey protein hydrolysate and potato protein hydrolysate on the oxidation stability of soybean oil-in-water emulsion was investigated. Lipid oxidation was estimated using 2- thiobarbituric acid reactive substances（TBARS） as indicator. Partition of these hydrolysates was determinded by centrifugation. Also,Molecular weight distribution of these hydrolysates was determined. It was indicated that these protein hydrolystes were able to retard the lipid oxidation of emulsions. A portion of protein hydrolysates was partitioning in the interace of emulsion.Both physical and chemical action of the hydrolysates distributing in the interface of emulsion played an important role in inhibiting lipid oxidation.

关 键 词：乳状液 蛋白水解物 抗氧化 界面 

分 类 号：TS201.2[轻工技术与工程—食品科学]