Issue 04
Turn off MathJax
Article Contents
MA Yan-fang, LI Yu-yang, LIU Jin-long, ZHENG Ming-gang, SUN Zhong-tao. Effect of degree of hydrolysis on emulsification,foaming capacity and antioxidant activity of Spirulina peptides[J]. Science and Technology of Food Industry, 2016, (04): 196-199. doi: 10.13386/j.issn1002-0306.2016.04.031
Citation: MA Yan-fang, LI Yu-yang, LIU Jin-long, ZHENG Ming-gang, SUN Zhong-tao. Effect of degree of hydrolysis on emulsification,foaming capacity and antioxidant activity of Spirulina peptides[J]. Science and Technology of Food Industry, 2016, (04): 196-199. doi: 10.13386/j.issn1002-0306.2016.04.031

Effect of degree of hydrolysis on emulsification,foaming capacity and antioxidant activity of Spirulina peptides

doi: 10.13386/j.issn1002-0306.2016.04.031
  • Received Date: 2015-08-03
  • The effect of the degree of hydrolysis(DH) on the emulsification,foaming capacity and antioxidant activity of Spirulina peptides was investigated. The DH of the hydrolysate increased during the process of hydrolysis. In the process of hydrolysis,the foaming activity,DPPH radical scavenging ability,and reducing power of Spirulina peptides first increased then decreased with the increase of the DH,the hydroxyl radical scavenging ability first decreased then increased,when reached maximum then decreased,however the foaming stability,the emulsification,emulsifying stability decreased with the increase of the DH. This showed that the DH was not the higher the better in the production of Spirulina peptides,and the best DH must be determined according to the need of the products to get a better physicochemical properties and antioxidant abilities.
  • loading
  • [1]
    Ms Hemamalini Balaji.Spirulina-Small but a Spectacular Species[J].Elsevier,2013,5(4):76-82.
    [2]
    Niu H,Wang G,Lin X,et al.Large-scale Recovery of Cphycocyanin from Spirulina Platensis Using Expanded Bed Adsorption Chromatography[J].Joural of Chromatography Banalytical Technologies in the Biomedical and Life Sciences,2007,850(1-2):267-276.
    [3]
    陈金娥.螺旋藻的开发与利用[J].食品研究与开发,2007(9):154-156.
    [4]
    韦成礼,李永健,计玲华.国内外螺旋藻的研究和开发利用现状[J].广西农业大学学报,1994,13(4):358-364.
    [5]
    武萌萌,刘士伟,李博生.螺旋藻小分子多肽制备工艺的研究[J].浙江农业学报,2010,22(6):802-807.
    [6]
    刘士伟.螺旋藻降解肽的分离制备及其抑菌性研究[D].北京:北京林业大学,2011:21-34.
    [7]
    梁秋丽,方佳茂,罗石柱,等.多酶复合水解法生产高水解度大豆寡肽的工艺优化[J].食品工业,2012,33(9):82-86.
    [8]
    Klompong V,Benjakul S,Kantachote D,et al.Antioxidative Activity and Functional Properties of Protein Hydrolysate of Yellow Stripe Trevally(Selaroides leptolepis)as Influenced by the Degree of Hydrolysis and Enzyme Type[J].Food Chemistry,2007,102(4):1317-1327.
    [9]
    刘红梅.花生抗氧化肽的制备及其功能特性的研究[D].泰安:山东农业大学,2014:22-44.
    [10]
    Yamagucei T,Tasamura H,Matob A,et al.HPLC Method for Evalution of the Free Radieal Scavenging Activity of Foods by Using 1,1-dipheny 1-2-picrylhydrazy[J].Bioscience Biotechnology and Biochemistry,1998,62(6):1201-1204.
    [11]
    吴琼英,贾俊强.柚皮黄酮的超声辅助提取及其抗氧化性研究[J].食品科学,2009,30(2):29-33.
    [12]
    Osawa TN,ami Ki MA.Novel Type of Antioxidant Isolated from Leaf Wax of Eucalyptus Leaves[J].Agriculture and Biological Chemistry,1981,45:739.
    [13]
    李雪,罗永康,尤娟.草鱼鱼肉蛋白酶解物抗氧化性及功能特性研究[J].中国农业大学报,2011,16(1):94-99.
    [14]
    Kristinsson H G,Rasco B A.Biochemical and Functional Properties of Atlantic Salmon(Salmo salar)Muscle Proteins Hydrolyzed with Various Alkaline Proteases[J].Journal of Agriculture and Food Chemistry,2000,48(3):657-666.
    [15]
    申瑞玲,董吉林,姚惠源,等.燕麦胶的乳化性和起泡性研究[J].中国粮油学报,2007,22(6):55-57.
    [16]
    张新会,杨晓泉,陈中,等.大豆肽的分级膜分离及功能特性研究[J].中国粮油学报,2003,18(6):49-52.
    [17]
    付中民,李益武,缪晓青.不同水解度蜂王浆蛋白体外抗氧化活性的分析[J].食品科技,2012,37(9):54-57.
    [18]
    You Lijun,Zhao Mouming,Cui Chun,et al.Effect of Degree of Hydrolysis on the Antioxidant Activity of Loach(Misgurnus anguillicaudatus)Protein Hydrolysates[J].Innovative Food Science and Emerging Technologies,2009,10(2):235-240.
    [19]
    Rossawan Intarasirisawat,Soottawat Benjakui,Wonnop Visessanguan,et al.Antioxidative and Functional Properties of Pprotein Hydrolysate from Deffatted Skipjack(Katsawonous pelamis)Roe[J].Food Chemistry,2012,135:3039-3048.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (72) PDF downloads(218) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return