摘要
将英国红芸豆蛋白抗氧化肽糖基化产物添加到果蔬汁中,分析抗氧化肽糖基化产物对果蔬汁黏度及褐变作用的影响。结果表明:抗氧化肽糖基化产物提高了果蔬汁的黏度;其中,5~10 mg/mL抗氧化肽糖基化产物对香蕉汁的褐变有较好的抑制作用;5~15 mg/mL抗氧化肽糖基化产物对茄子汁、马铃薯汁的褐变有抑制作用;15 mg/mL抗氧化肽糖基化产物对黄元帅苹果汁的褐变有抑制作用。综合来看,5 mg/mL抗氧化肽糖基化产物的抗褐变效果最好,低质量浓度的英国红芸豆蛋白抗氧化肽糖基化产物对果蔬汁基本都有一定的抑制褐变作用。
British red kidney bean protein antioxidant peptide gycosylation products were added to fruit and vegetable juice,and the effect of antioxidant peptidegycosylation products on the viscosity and browning of fruit and vegetable juice was analyzed.The results showed that the glycosylation products of antioxidant peptides increased the viscosity of fruit and vegetable juice.Among them,the glycosylation products of 5-10 mg/mL antioxidant peptides had a good inhibitory effect on the browning of banana juice.The glycosylation products of 5-15 mg/mL antioxidant peptides had an inhibitory effect on the browning of eggplant juice and potato juice.The glycosylation products of 15 mg/mL antioxidant peptides had an inhibitory effect on the browning of Huangyuanshuai apple juice.Overall,the anti browning effect of 5 mg/mLantioxidant peptide gycosylation products was the best,and low mass concentration British red kidney bean protein antioxidant peptide gycosylation products had a certain degree of browning inhibition on fruit and vegetable juice.
作者
陈丹
李琳
范晓禹
郑喜群
崔素萍
CHEN Dan;LI Lin;FAN Xiao-yu;ZHENG Xi-qun;CUI Su-ping(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,Heilongjiang,China;National Coarse Cereal Engineering Technology Research Center,Daqing 163319,Heilongjiang,China;Engineering Research Center of the Ministry of Education for Processing and Utilization of Food By-products,Daqing 163319,Heilongjiang,China)
出处
《粮食与油脂》
北大核心
2024年第8期112-116,145,共6页
Cereals & Oils
基金
黑龙江省农垦总局科技攻关项目(HKKYZD190710)
国家重点研发计划(2017YFD0400201)
黑龙江八一农垦大学三横三纵支持计划(TDJH201906)
黑龙江省教育厅2017年度教改项目(SJGY20170446)。
关键词
糖基化产物
果蔬汁
黏度
褐变度
gycosylation product
fruit and vegetable juice
viscosity
browning degree
