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脱脂椰麸谷蛋白-1抗氧化性的研究

Analysis on Antioxidant Activities of Defatted Coconut Cake Glutelin-1

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【作者】 郭帅李艳

【Author】 GUO Shuai;LI Yan;College of Jinzhong;Food Science College,Shanxi Normal University;Institute of Coconut Research,Chinese Academic Sciences of Tropical Agriculture;

【通讯作者】 李艳;

【机构】 晋中学院山西师范大学食品学院中国热带农业科学院椰子研究所

【摘要】 从脱脂椰麸中提取椰麸谷蛋白-1,并分析脱脂椰麸谷蛋白-1(defatted coconut cake glutelin-1,DCCG-1)的氨基酸组成和体外抗氧化性,包括对超氧根离子自由基、羟基自由基和ABTS+·的清除能力,及其还原力与金属离子络合能力。结果表明,脱脂椰麸谷蛋白-1对超氧根离子自由基、ABTS+·、羟基自由基的清除能力较强,同时表现出较好的还原力和Fe2+络合能力。这表明脱脂椰麸谷蛋白-1具有较好的抗氧化性,在食品或其它工业中有潜在的用途。

【Abstract】 The glutelin-1 was extracted from defatted coconut cake. The amino acid composition and antioxidant activity of defatted coconut cake glutelin-1 was studied,including the scavenging activity on superoxide radical,hydroxyl radical and ABTS radical,and the reducing power and metal chelating capacity. Compared with butylated hydroxytoluene,defatted coconut cake glutelin-1(DCCG-1)demonstrated higher reducing power and scavenging activity on O2-·and ABTS+·,but it showed lower·OH scavenging ability(20.48 %)and chelating capacity(3.60 %). This indicateed that DCCG-1 had potential application as natural antioxidant in food or other industry.

【基金】 海南省重点研发项目(ZDYF2017061)
  • 【文献出处】 食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2018年15期
  • 【分类号】TS201.2
  • 【被引频次】1
  • 【下载频次】66
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