食品科学2011，Vol.32Issue(18)：86-90,5.
玉米蛋白粉水解产物对羟自由基的清除作用及其蜂蜜可吸果冻的研制
Hydroxyl Free Radical Scavenging Activity of Hydrolyzed Corn Gluten Meal and Its Application in Honey Suckable Jelly
摘要
Abstract
The scavenging effect of hydrolyzed corn gluten meal（HCGM）,prepared by hydrolyzing defatted corn gluten meal with alkaline protease,against hydroxyl free radicals generated in Fenton system was determined by rhodamine B oxidative assay.The development of a honey suckable jelly was investigated using HCGM and honey as the main ingredients with the addition of citric acid,malic acid and gelatin,and the optimal production formula for achieving maximum comprehensive sensory score was determined by one-factor-at-a-time and orthogonal array design methods to consist of 2% HCGM,8% honey,0.1% citric acid,0.05% malic acid and 2% gelatin.The prepared HCGM honey suckable jelly exhibited a smooth and refreshing mouth-feeing and a delicately balanced sweet-tart flavor.关键词
玉蛋白粉水解产物（HCGM）/羟自由基/清除活性/HCGM蜂蜜可吸果冻Key words
hydrolyzed corn gluten meal（CGM）/hydroxyl free radical/scavenging activity/HCGM honey suckable jelly分类
轻工纺织引用本文复制引用
李鸿梅,张路,闵伟红,陈春阳,蒲春,刘景圣..玉米蛋白粉水解产物对羟自由基的清除作用及其蜂蜜可吸果冻的研制[J].食品科学,2011,32(18):86-90,5.基金项目
吉林农业大学科学研究启动基金项目 （）
