食品添加剂和温度对鸡蛋壳膜肽抗氧化活性的影响  

Effect of food additives and temperature on antioxidant activity of eggshell membrane peptide

作　　者：白鑫华 徐阳[1] 杨思亮[2] 冉旭[1] 

机构地区：[1]四川大学轻纺与食品学院,成都610065 [2]成都外国语学校,成都610065

出　　处：《中国食品添加剂》2017年第8期160-165,共6页China Food Additives

摘　　要：以鸡蛋壳膜为原料,采用蛋白酶水解法制备鸡蛋壳膜抗氧化肽(ESMAP)。文章以DPPH自由基、羟自由基、超氧阴离子自由基的清除率为指标,考察了8种常用食品添加剂以及温度对ESMAP抗氧化活性的影响。结果发现,鸡蛋壳膜抗氧化肽具有良好的抗氧化稳定性和耐热性。柠檬酸、CMC-Na、果胶和黄原胶对ESMAP抗氧化活性有增效作用,添加柠檬酸(0.3%)后ESMAP清除·OH活性保持率为104.55%,添加CMC-Na(0.16%)、果胶(0.16%)和黄原胶(0.08%)后ESMAP清除DPPH·活性保持率分别为108.45%、104.63%和103.38%;三氯蔗糖、海藻酸钠无显著影响;苯甲酸钠、山梨酸钾和温度会不同程度降低ESMAP的抗氧化活性。在实际应用中添加适量的柠檬酸、CMC-Na、果胶和黄原胶不仅能改善产品感官品质,还能保证其抗氧化性。Eggshell membrane antioxidant peptide（ESMAP）was prepared by hydrolysis of eggshell membranewith protease. Using scavenging capacities against DPPH free radical,hydroxy free radicals and superoxide anions radical as the indices,we investigated the effects of 8 kinds of food additives and temperature on the antioxidant activities of ESMAP. The results showed that eggshell membrane antioxidant peptide has good antioxidant stability and heat resistance. Citric acid,CMC-Na,pectin and xanthan had synergistic effects on the antioxidant activity of ESMAP. The · OH scavenging activity of ESMAP was 104.55% after adding citric acid（0.3%）. After adding CMC-Na（0.16%）,pectin（0.16%）and xanthan gum（0.08%）,the activity of DPPH· scavenging activity of ESMAP was 108.45%,104.63% and 103.38%,respectively. Sucralose,sodium alginate had no significant effects on ESMAP＇s antioxidant activity. Besides,sodium benzoate,potassium sorbate and temperature had different degrees of subdued effects on ESMAP＇s antioxidant activity. In practical application,adding appropriate amount of citric acid,CMCNa,pectin and xanthan gum can not only improve the sensory quality of the product,but also can guarantee its antioxidant activity.

关 键 词：鸡蛋壳膜 抗氧化肽 添加剂 温度 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]