中国食品添加剂Issue(8)：160-165,6.
食品添加剂和温度对鸡蛋壳膜肽抗氧化活性的影响
Effect of food additives and temperature on antioxidant activity of eggshell membrane peptide
白鑫华 1徐阳 1杨思亮 2冉旭1
作者信息
- 1. 四川大学轻纺与食品学院,成都610065
- 2. 成都外国语学校,成都610065
- 折叠
摘要
Abstract
Eggshell membrane antioxidant peptide (ESMAP) was prepared by hydrolysis of eggshell membranewith protease.Using scavenging capacities against DPPH free radical,hydroxy free radicals and superoxide anions radical as the indices,we investigated the effects of 8 kinds of food additives and temperature on the antioxidant activities of ESMAP.The results showed that eggshell membrane antioxidant peptide has good antioxidant stability and heat resistance.Citric acid,CMC-Na,pectin and xanthan had synergistic effects on the antioxidant activity of ESMAP.The · OH scavenging activity of ESMAP was 104.55％ after adding citric acid (0.3％).After adding CMC-Na (0.16％),pectin (0.16％)and xanthan gum (0.08％),the activity of DPPH.scavenging activity of ESMAP was 108.45％,104.63％ and 103.38％,respectively.Sucralose,sodium alginate had no significant effects on ESMAP's antioxidant activity.Besides,sodium benzoate,potassium sorbate and temperature had different degrees of subdued effects on ESMAP's antioxidant activity.In practical application,adding appropriate amount of citric acid,CMC-Na,pectin and xanthan gum can not only improve the sensory quality of the product,but also can guarantee its antioxidant activity.关键词
鸡蛋壳膜/抗氧化肽/添加剂/温度/抗氧化性Key words
eggshell membrane/antioxidant peptides/additive/temperature/antioxidant activity分类
轻工纺织引用本文复制引用
白鑫华,徐阳,杨思亮,冉旭..食品添加剂和温度对鸡蛋壳膜肽抗氧化活性的影响[J].中国食品添加剂,2017,(8):160-165,6.
