摘要
本文通过测定核桃油酸价、过氧化值、丙二醛含量、碘值和DPPH自由基清除率五个指标的变化研究比较蛋清蛋白膜、大豆分离蛋白膜及其与木糖美拉德反应产物膜包裹对核桃仁脂质过氧化的影响。结果表明,随着反应时间（0~8d）的增加,核桃仁酸价、过氧化值和丙二醛含量均呈现上升趋势,DPPH自由基清除率均呈现下降趋势,而碘值则变化不明显。加热第8d时,四种膜包裹核桃仁的酸价、过氧化值和丙二醛含量均小于未包膜的核桃仁,DPPH自由基清除率高于未包膜的核桃仁。四种膜包裹核桃仁的酸价无显著性差异（p〉0.05）;而过氧化值中以蛋清蛋白膜组较高,且其余三组的无显著性差异（p〉0.05）;四种膜包裹核桃仁的丙二醛含量均明显低于未包膜组,延缓丙二醛含量上升的效果依次为：大豆分离蛋白-木糖膜〉蛋清蛋白-木糖膜〉大豆分离蛋白膜〉蛋清蛋白膜;大豆分离蛋白-木糖膜包裹核桃仁保留的DPPH自由基清除率明显高于其它三种膜。综上所述,两种蛋白及其美拉德反应产物膜包裹均可延缓核桃仁脂质过氧化,综合各项指标其效果依次为：大豆分离蛋白-木糖膜〉蛋清蛋白-木糖膜〉大豆分离蛋白膜〉蛋清蛋白膜。
The egg white protein, soy protein isolate and associated Maillard reaction products were compared as coating-films on the walnut lipid peroxidation, which was analyzed using walnuts＇ acid values, peroxide values, MDA contents and iodine values, DPPH radical scavenging rates.The results showed that walnuts＇ acid values, peroxide values and MDA contents were increased with the extension of heating time（O-8d）, while DPPH radical scavenging rates were decreased during heating process, but the iodine values had no obvious change. When heated at 50℃ for 8d,the acid values,peroxide values and MDA contents were higher for the uncoated walnuts than the coated walnuts, while DPPH radical scavenging rates were lower for the uncoated walnuts than the coated walnuts.There was no significant difference in acid values among four film-coated walnuts;the peroxide value of the walnuts coated by EWP film was the highest among four film-coated walnuts, while there was no significant difference among other three films; the MDA contents were lower in four film-coated walnuts than in uncoated walnuts,and inhibitive effects of MDA production were in a descending order of SPI-Xyl film 〉 EWP-Xyl film 〉 SPI film 〉 EWP film.The DPPH radical scavenging rate of the walnuts coated by SPI-Xyl film was the highest,and there was no significant difference among other three films.In conclusion,the walnuts＇ lipid peroxidation was inhibited by four different protein films with a descending order of SPI-Xyl film 〉 EWP-Xyl film 〉 SPI film 〉 EWP film.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第1期124-129,134,共7页
Science and Technology of Food Industry
关键词
蛋清蛋白膜
大豆分离蛋白膜
美拉德反应产物膜
核桃仁
egg white protein film
soy protein isolate film
Maillard reaction products film
walnut
