| 红衣组分对花生分离蛋白及其酶解产物理化和抗氧化性质的影响 |
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| 引用本文： | 顾炜,杨晓泉,刘远洋,郭健,任晓鸣.红衣组分对花生分离蛋白及其酶解产物理化和抗氧化性质的影响[J].食品工业科技,2012,33(3):106-109,113. |
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| 作者姓名： | 顾炜 杨晓泉 刘远洋 郭健 任晓鸣 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,食物蛋白工程研究中心,广东广州510640
2. 黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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| 基金项目： | 广东省重大科技专项(2009A080209001) |
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| 摘 要： | 以花生为原料,研究了花生红衣组分对花生分离蛋白及其酶解产物理化和抗氧化性质的影响。研究结果表明:含红衣的分离蛋白酶解速度低于不含红衣的;相同水解度条件下,含红衣的表面疏水性小于脱红衣的;GPC分布中,含红衣的峰值大于脱红衣的;红衣组分能够提高花生分离蛋白及其酶解产物的溶解性、乳化稳定性、乳化活性;在相同水解度条件下,含红衣的水解产物多酚含量显著高于脱红衣的,多酚含量的差异与花生分离蛋白及其水解产物的抗氧化性具有正相关性。
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| 关 键 词： | 红衣 花生分离蛋白 水解产物 理化性质 抗氧化活性 |
Effect of peanut red skin on the physicochemical and antioxidant properties of peanut protein isolate and its hydrolysates |
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| GU Wei,YANG Xiao-quan,LIU Yuan-yang,GUO Jian,REN Xiao-ming.Effect of peanut red skin on the physicochemical and antioxidant properties of peanut protein isolate and its hydrolysates[J].Science and Technology of Food Industry,2012,33(3):106-109,113. |
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| Authors: | GU Wei YANG Xiao-quan LIU Yuan-yang GUO Jian REN Xiao-ming |
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| Affiliation: | 1 (1.Research and Development Centre of Food Protein,College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,China;2.College of Food Science,Heilongjiang August First Reclamation University,Daqing 163319,China) |
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| Abstract: | Peanut was used as raw material,the effects of peanut red skin on the physicochemical and antioxidant properties of peanut protein isolate(PPI) and its hydrolysates were studied.The results showed that:the hydrolysis speed of PPI with peanut red skin was slower than PPI without peanut red skin;under the conditions of the same value of DH,surface hydrophobicity of PPI with peanut red skin was less than PPI without peanut red skin;in the distribution of GPC,the peak of PPI with peanut red skin was greater than PPI without peanut red skin;peanut red skin could improve the solubility,emulsion stability and emulsifying activity of PPI and its hydrolysates;under the conditions of the same value of DH,content of polyphenol of hydrolysates of PPI with peanut red skin was significantly increased,content of polyphenol had a positive correlation with antioxidant properties of PPI and its hydrolysates. |
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| Keywords: | peanut red skin peanut protein isolate hydrolysates physicochemical properties antioxidant activities |
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