期刊
FOOD CHEMISTRY
卷 135, 期 3, 页码 1192-1197出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.05.063
关键词
Corn protein; Protein hydrolysates; Microbial proteases; Antioxidant; Lipid oxidation; TBARS
Corn protein was hydrolysed by three microbial proteases and further separated by sequential ultra-filtration to 12 hydrolysate fractions which were investigated for free radical scavenging capacity and chelating activity. The oxygen radical absorbance capacity (ORAC) of the hydrolysates varied significantly between 65.6 and 191.4 mu moles Trolox equivalents (TE)/g dried weight with a small peptide fraction (NP-F3) produced by neutral protease (NP) possessing the highest antioxidant activity. The 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) scavenging activities of the hydrolysate fractions also varied significantly between 18.4 and 38.7 mu moles TE/g. Two fractions (AP-F2 and AP-F3) produced by alkaline protease (AP) showed the strongest activity. However, no significant difference was detected on the chelating activity of the fractions. NP-F3, AP-F2, and AP-F3 were incorporated into ground beef to determine their effects on lipid oxidation during 15-day storage period. NP-F3 was the only fraction that inhibited lipid oxidation at both 250 and 500 mu g/g levels by as much as 52.9%. (C) 2012 Elsevier Ltd. All rights reserved.
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