猪血浆蛋白水解物对水包油型乳状液氧化稳定性的影响

李月; 刘骞; 陈益春; 孔保华; 夏秀芳

doi:10.13386/j.issn1002-0306.2017.16.006

猪血浆蛋白水解物对水包油型乳状液氧化稳定性的影响

东北农业大学食品学院

基金项目:

国家自然科学基金面上项目(31671788)；东北农业大学“学术骨干”项目(16XG18)；

详细信息

作者简介:
李月 (1993-) , 女, 硕士研究生, 研究方向:畜产品加工, E-mail:li_yue@yeah.net。;

夏秀芳 (1973-) , 女, 博士, 教授, 研究方向:畜产品加工, E-mail:xxfang524@163.com。;

中图分类号: TS201.2
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出版历程
- 收稿日期: 2017-02-06

Effects of porcine plasma protein hydrolysates on oxidation stability of oil-in-water emulsions

College of Food Science, Northeast Agricultural University

摘要

摘要: 本实验主要研究了猪血浆蛋白水解物（Porcine plasma protein hydrolysate,PPPH）对水包油型（O/W型）乳状液储藏过程氧化稳定性的影响。分别将PPPH以0、2.5、5、10和20 mg/m L的浓度添加到以Tween-20为乳化剂的菜籽油O/W型乳状液中,测定乳状液在37℃条件下储藏10 d时间内的荧光光谱分析、共轭二烯（Conjugated diene,CD）和硫代巴比妥酸值（Thiobarbituric acid reactive substances,TBARS）的变化趋势。研究结果表明,色氨酸的氧化降解发生在蛋白氧化的初级阶段,而荧光蛋白氧化产物（Fluorescent protein oxidation products,FP）的形成是蛋白氧化第二阶段的产物。另外,在乳化体系储藏期间,与对照组相比,添加2.5 mg/m L PPPH的处理组具有最高的色氨酸荧光强度和FP（p<0.05）,同时具有最低的CD和TBARS值（p<0.05）。与此同时,色氨酸荧光强度与CD含量和TBARS值之间呈现显著的负相关关系。总之,PPPH的添加能够显著提高O/W型乳状液的氧化稳定性,为其作为抗氧化剂在乳状液食品中的潜在应用奠定了理论基础。
- 猪血浆蛋白水解物 /
- 乳状液 /
- 色氨酸荧光光谱 /
- 氧化稳定性 /
- 脂质氧化
Abstract: Potential effects of porcine plasma protein hydrolysates ( PPPH) on oxidative stability of oil-in-water type ( O/W) emulsions were investigated during the storage. Different concentration of PPPH ( 0 ~ 20 mg/m L) were added to rapeseed O/W emulsions which used Tween-20 as the emulsifier.The changes of tryptophan fluorescence spectroscopy, conjugated diene ( CD) and thiobarbituric acid-reactive substances ( TBARS) values of the emulsions were determined during 0¹0 days which storage at 37 ℃.The results showed that the oxidative degradation of tryptophan residues occurred as an early event in protein oxidation whereas fluorescent protein oxidation product ( FP) formed later as secondary protein oxidation products. In addition, compared with the control group, the treatment group with the addition of 2.5 mg/m L PPPH had the highest tryptophan fluorescence intensity and FP ( p < 0.05) , while having the lowest CD and TBARS values ( p < 0.05) . At the same time, the significant negative correlations were found between tryptophan fluorescence and CD. In conclusion, PPPH could significant increase the stability of oil-in-water type emulsions, the antioxidant properties of PPPH at the interface of emulsion droplets would render them suitable as natural antioxidants in some food products.
- procine plasma protein hydrolysates /
- emulsion /
- tryptophan fluorescence spectroscopy /
- oxidative stability /
- lipid oxidation

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