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Antioxidant and Emulsifying Activities of Corn Gluten Meal Hydrolysates in Oil‐in‐Water Emulsions
The Journal of the American Oil Chemists’ Society ( IF 2 ) Pub Date : 2019-10-16 , DOI: 10.1002/aocs.12286
Yanting Shen 1 , Ruijia Hu 1 , Yonghui Li 1
Affiliation  

Corn gluten meal (CGM) is a protein‐rich coproduct generated during corn wet milling. In this study, CGM was hydrolyzed using Neutrase protease for 1 and 3 hours, respectively, to obtain antioxidative corn gluten meal protein hydrolysates (CGMPH), which could be a potential antioxidant in various products to retard lipid oxidation. Our objective was to evaluate the emulsion properties and oxidation stability of oil‐in‐water emulsions containing different types (1‐hour and 3‐hour hydrolysates) and amounts of CGMPH. The results showed that the emulsions with CGMPH had significantly improved oxidative stability than the control based on both peroxide value and thiobarbituric acid reactive substance (TBARS) analysis. The emulsion with higher concentration of CGMPH (e.g., 5 mg mL−1) showed more effective inhibition on lipid oxidation. The emulsion turbidity of 1‐hour CGMPH at 2.5 mg mL−1 had a lower value than that of other emulsions, and overall, the turbidity for 3‐hour CGMPH had a slightly higher value than that with 1‐hour CGMPH. Addition of CGMPM did not affect emulsion morphology and droplet sizes. Zeta potential analysis showed that emulsions with 1‐hour hydrolysate had more negative charges with better emulsion stability than that with 3‐hour hydrolysate at the same pH. In conclusion, the CGMPH were able to inhibit lipid oxidation in reducing the formation of hydroperoxides and TBARS, and could be a potential functional antioxidant for food emulsion applications.

中文翻译:

水包油型乳化液中玉米麸粉水解产物的抗氧化和乳化活性

玉米面筋粉(CGM)是玉米湿磨过程中产生的富含蛋白质的副产物。在这项研究中,使用Neutrase蛋白酶分别水解CGM 1小时和3小时,以获得抗氧化玉米面筋粉蛋白水解物(CGMPH),它可能是各种产品中潜在的抗氧化剂,可延缓脂质氧化。我们的目的是评估含有不同类型(1小时和3小时水解产物)的水包油型乳液的乳液性能和氧化稳定性,以及CGMPH的含量。结果表明,基于过氧化物值和硫代巴比妥酸反应性物质(TBARS)分析,具有CGMPH的乳液比对照组具有显着改善的氧化稳定性。具有较高CGMPH浓度(例如5 mg mL -1)的乳液)显示出对脂质氧化的更有效抑制。2.5 mg mL -1下1小时CGMPH的乳浊度值低于其他乳剂,总的来说,3小时CGMPH的乳浊度值比1小时CGMPH的浊度稍高。添加CGMPM不会影响乳液的形态和液滴大小。Zeta电位分析表明,在相同pH值下,水解1小时的乳液比水解3小时的乳液具有更多的负电荷和更好的乳液稳定性。总之,CGMPH能够抑制脂质氧化,减少过氧化氢和TBARS的形成,并且可能是食品乳剂应用中潜在的功能性抗氧化剂。
更新日期:2020-02-03
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