【作者】 李婷； 杨晗； 龚炜翔； 董文明； 王雪峰；

【Author】 Li Ting;Yang Han;Gong Weixiang;Dong Wenming;Wang Xuefeng;College of Food Science and Technology,Yunnan Agricultural University;

【机构】 云南农业大学食品科学技术学院；

【摘要】 本研究以核桃粕为原料,通过定向酶解结合pH诱导法制备出两亲性抗氧化自组装肽(WBPs)。将WBPs应用于植物调和油油脂贮藏,对自组装前的核桃抗氧化肽(WBP)及自组装后的WBPs的抗油脂氧化效果进行贮藏期研究。过氧化值(POV)测定结果表明,添加丁基羟基茴香醚(BHA)的阳性对照组的有效保质期为209 d,添加0.3 g/kg,0.2 g/kg和0.1 g/kg WBPs的有效保质期可延长至237 d,226 d和208 d;添加0.3 g/kg,0.2 g/kg和0.1 g/kg WBP的有效保质期可延长至220 d,214 d和203 d;酸价(AV)、2-硫代巴比妥酸(TBARS)和总色差值(ΔE)测定结果表明,3个浓度的WBPs组和WBP组的油样在贮藏期间AV均小于3mg/mL,其中0.3 g/kg的WBPs组的AV、TBARS、ΔE均低于同浓度WBP组,且在第6天后均低于BHA组;感官评价结果也显示,添加了WBPs的油样气味、滋味、外观等感官指标均优于添加WBP和BHA的油样。由此可见,自组装后的WBPs更能增强植物调和油的热稳定性,抑制油脂氧化变质,同时减少贮藏期间产生的刺激氧化产物,具有更好的抗油脂氧化效果。研究为核桃粕自组装肽作为潜在天然抗氧化剂提供了理论参考。更多还原

【Abstract】 In this study,amphiphilic antioxidant self-assembled peptides(WBPs) were prepared from walnut meal by directional enzymatic hydrolysis combined with pH induction.The WBPs were applied to the storage of plant blend oil,and the anti-lipid oxidation effect of walnut antioxidant peptides(WBP) before self-assembly and WBPs after self-assembly was studied.The results of peroxide value(POV) showed that the effective shelf life of the positive control group added with butyl hydroxyanisole(BHA) was 209 d,and the effective shelf life of the WBPs groups added with 0.3 g/kg,0.2 g/kg and 0.1 g/kg WBPs could be extended to 237 d,226 d and 208 d.The effective shelf life of adding 0.3 g/kg,0.2 g/kg and 0.1 g/kg WBP could be extended to 220 d,214 d and 203 d.The results of acid value(AV),2-thiobarbituric acid(TBARS) and total color difference(ΔE) showed that the AV of the oil samples in the three concentrations of WBPs group and WBP group was less than 3 mg/mL during storage.The AV,TBARS and ΔE of the 0.3 g/kg WBPs group were lower than those of the same concentration WBP group,and were lower than those of the BHA group after the sixth day.The results of sensory evaluation also showed that the sensory indexes such as smell,taste and appearance of oil samples added with WBPs were better than those of oil samples added with WBP and BHA.It can be seen that the self-assembled WBPs can enhance the thermal stability of plant blend oil,inhibit the oxidative deterioration of oil,and reduce the stimulated oxidation products produced during storage,which has better anti-oil oxidation effect.The study provides a theoretical reference for walnut meal self-assembling peptides as potential natural antioxidants.更多还原