作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院食物蛋白工程研究中心

出　　处： 《食品工业科技》 2012年第3期106-109,113,共5页

摘　　要： 以花生为原料,研究了花生红衣组分对花生分离蛋白及其酶解产物理化和抗氧化性质的影响。研究结果表明:含红衣的分离蛋白酶解速度低于不含红衣的;相同水解度条件下,含红衣的表面疏水性小于脱红衣的;GPC分布中,含红衣的峰值大于脱红衣的;红衣组分能够提高花生分离蛋白及其酶解产物的溶解性、乳化稳定性、乳化活性;在相同水解度条件下,含红衣的水解产物多酚含量显著高于脱红衣的,多酚含量的差异与花生分离蛋白及其水解产物的抗氧化性具有正相关性。 Peanut was used as raw material,the effects of peanut red skin on the physicochemical and antioxidant properties of peanut protein isolate（PPI） and its hydrolysates were studied.The results showed that：the hydrolysis speed of PPI with peanut red skin was slower than PPI without peanut red skin;under the conditions of the same value of DH,surface hydrophobicity of PPI with peanut red skin was less than PPI without peanut red skin;in the distribution of GPC,the peak of PPI with peanut red skin was greater than PPI without peanut red skin;peanut red skin could improve the solubility,emulsion stability and emulsifying activity of PPI and its hydrolysates;under the conditions of the same value of DH,content of polyphenol of hydrolysates of PPI with peanut red skin was significantly increased,content of polyphenol had a positive correlation with antioxidant properties of PPI and its hydrolysates.

关 键 词： 红衣 花生分离蛋白 水解产物 理化性质 抗氧化活性

领　　域： [轻工技术与工程] [轻工技术与工程]