超声辅助提取对菜籽清蛋白抗氧化活性的影响  

Effect on the antioxidant activity of rapeseed albumin of ultrasonic-assisted extraction

作　　者：赵蓓[1] 李欣蓉[1] 魏瑞芝 王承明[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2015年第8期235-239,共5页Food Science and Technology

摘　　要：利用超声辅助和传统水提制备菜籽清蛋白,通过DPPH自由基、羟自由基(·OH)、超氧阴离子自由基(O2-·)的清除作用以及铁还原能力、亚油酸氧化抑制能力等体外抗氧化活性试验,测定2种菜籽清蛋白的抗氧化活性。结果表明,超声辅助得到的菜籽清蛋白的抗氧化活性得到显著提高(P<0.05),对各自由基清除作用强弱表现为:DPPH·>·OH>O2-·;其铁还原能力及亚油酸氧化抑制能力明显提高,表明超声处理显著提高了菜籽清蛋白的抗氧化活性。The rapeseed albumins were prepared by ultrasonic-assisted and traditional water extraction. The antioxidant activity in vitro of two kinds of rapeseed albumin was determined by various antioxidant activity assays, including DPPH radical scavenging, hydroxyl radicals （·OH） scavenging, superoxide anion radical （O2·） scavenging, ferric reducing power and inhibition of linoleic acid oxidation activity. Results showed that the antioxidant activity of ultrasonic-assisted rapeseed albumin was significantly improved （P〈0.05）. The ability of the free radicals scavenging activity was： DPPH·〉·OH〉O2^-·. Its ferric reducing power and inhibitory ability of linoleic acid oxidation significantly increased, which indicated that rapeseed protein showed better antioxidant activity after ultrasound treatment.

关 键 词：菜籽清蛋白 超声辅助 抗氧化活性 改性 

分 类 号：TS201.4[轻工技术与工程—食品科学]