摘要
文章考察了豆粕多肽与锌离子螯合前后还原能力、羟基自由基清除能力、DPPH自由基清除能力、亚硝酸盐清除能力以及脂质过氧化物抑制能力的变化。结果表明:豆粕多肽及其与锌离子的螯合物均具有一定的抗氧化能力,豆粕多肽锌螯合物对DPPH自由基、羟自由基(·OH)、亚硝酸盐的清除能力以及脂质过氧化物的抑制能力、还原能力均高于豆粕多肽,并随着质量浓度的增加而呈现量效关系,清除羟基自由基与DPPH自由基能力略强于茶多酚,脂质过氧化物的抑制能力与亚硝酸盐的清除能力均低于茶多酚。
In this paper,the reducing power,hydroxyl radical scavenging ability,DPPH·scavenging ability,nitrite scavenging ability and lipid peroxide inhibition ability are investigated before and after chelation of zinc ion with soybean meal peptides.The results indicate that the soybean meal peptides and zinc ion chelation with soybean meal peptides have antioxidant activity,the reducing power,hydroxyl radical scavenging ability,DPPH·scavenging ability,scavenging ability and lipid peroxide inhibition ability of zinc ion chelation with soybean meal peptides are higher than those of soybean meal peptides,with the increase of mass concentration,there is a dose-effect relationship,the scavenging ability of hydroxyl radical and DPPH radical is slightly stronger than that of tea polyphenols,and the lipid peroxide inhibition ability and the nitrite scavenging ability are both lower than those of tea polyphenols.
作者
马利华
MA Li-hua(College of Food (Biological) Engineering,Xuzhou Universityof Technology,Xuzhou 221018,China)
出处
《中国调味品》
CAS
北大核心
2019年第4期84-88,共5页
China Condiment
关键词
豆粕多肽
螯合
ZN^2+
抗氧化
soybean meal peptides
chelation
Zn^2+
antioxidation
