麦胚多肽在粉状食品中的抗氧化活性研究

选用全脂奶粉作为粉状食品模型,利用SCHALL烘箱法,通过测定丙二醛吸光度值、过氧化值、荧光光谱及荧光强度的变化,对麦胚多肽的抗氧化活性进行研究.结果表明:麦胚多肽具有较好的抗氧化性能,且量效关系在添加量为脂质含量的0.6%～5%时尤为显著;小分子的麦胚多肽抑制荧光物质产生的活性较强,当分子质量小于3 000 u的两种分级肽质量分数达到脂质含量的5%时,其抗氧化效果均优于1%的BHT,而稍次于1%的GSH.

Antioxidant Effect of Wheat Germ Peptides in Powder Food System

Whole milk powder was used as a powder food model to evaluate the antioxidant effect of wheat germ peptides by the method of SCHALL oven.The changes in the absorbance value of malondialdehyde (MDA) ,peroxide value,fluorescence spectrum and fluorescence intensity were determined to evaluate the anfioxidant effect of wheat germ peptides.Results: Wheat germ peptides have good antioxidation activity,and their dose-effect relationship is significant in the range of 0.6%-5% lipid content; wheat germ peptides with lower molecular weight can better inhibit the production of fluorescent material.Comparing their antioxidation activity with that of 1% BHT and 1% GSH,two fractions less than 3000 molecular weight of the wheat germ peptides are superior to 1% BHT and slightly inferior to 1% GSH when their concentration is 5% lipid content.