| 喷雾冷冻干燥对葛仙米藻胆蛋白抗氧化特性的影响 |
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| 引用本文： | 程超,朱玉婷,田瑞,汪兴平,潘思轶. 喷雾冷冻干燥对葛仙米藻胆蛋白抗氧化特性的影响[J]. 食品科学, 2012, 33(13): 36-39. DOI: 10.7506/spkx1002-6630-201213005 |
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| 作者姓名： | 程超 朱玉婷 田瑞 汪兴平 潘思轶 |
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| 作者单位： | 1.华中农业大学食品科学技术学院2.湖北民族学院生物科学与技术学院 |
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| 基金项目： | 国家自然科学基金项目(30970284);湖北民族学院团队项目(MY2008T004;MYT2007004) |
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| 摘 要： | 研究喷雾冷冻干燥对葛仙米藻胆蛋白抗氧化特性的影响，并与冷冻干燥技术进行比较。主要测定ABTS+ ·、铁还原抗氧化能力(FRAP)、对羟自由基( ·OH)清除作用和H2O2诱导的脂质过氧化的抑制作用，结果发现，喷雾冷冻干燥(SFD)对葛仙米藻胆蛋白的抗氧化特性有一定的影响，在基于电子转移和氢原子转移的抗氧化测定方法中，SFD与冷冻干燥(FD)制备的样品差异不明显，但在基于活性氧自由基清除的测定方法中，SFD显著优于FD。表明SFD非常适合于高活性成分的干燥。
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| 关 键 词： | 喷雾冷冻干燥 冷冻干燥 ABTS+ · FRAP D-脱氧核糖 脂质过氧化 |
Effect of Spray Freeze Drying on Antioxidant Activity of Phycocyprotein from Nostoc sphaeroides Kuting |
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| CHENG Chao,ZHU Yu-ting,TIAN Rui,WANG Xing-ping,PAN Si-yi. Effect of Spray Freeze Drying on Antioxidant Activity of Phycocyprotein from Nostoc sphaeroides Kuting[J]. Food Science, 2012, 33(13): 36-39. DOI: 10.7506/spkx1002-6630-201213005 |
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| Authors: | CHENG Chao ZHU Yu-ting TIAN Rui WANG Xing-ping PAN Si-yi |
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| Affiliation: | (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China；2. Biological Scientific and Technical College, Hubei University for Nationalities, Enshi 445000, China) |
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| Abstract: | In order to explore the effect of calcium lactate on color stability of minced beef, color stability, pigment content, lipid oxidation and myoglobin reductase activity were measured on minced beef mixed with 0.1%, 0.3% or 0.5% calcium lactate solution during storage at (4 ± 1 ) ℃. The results indicated that the addition of calcium lactate in minced beef could inhibit myoglobin oxidation, lipid oxidation and increase myoglobin reductase activity and color stability. However, the L* value revealed a significant decrease (P＜0.05) during 7 d storage. Calcium lactate at the dose of 0.3% could significantly inhibit lipid oxidation and increase color stability of minced beef during chilled storage. |
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| Keywords: | spray freeze drying freeze drying ABTS free radical FRAP D-deoxyribose lipid peroxidation |
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