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| Preparation of Corn Protein Antinoxidant Peptide and Its Application in Cooked Pork Patties |
| WANG Jing;KONG Baohua |
| 1.The College of Food Science,Northeast Agricultural University,Harbin 150030;2.Heilongjiang,Longtai Agriculture Co.,Ltd.,163319 |
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Abstract The corn protein antioxidant peptide was prepared by alcalase.Its antioxidative activity was investigated by determining the inhibitory effect on lipid oxidation in liposome-oxidizing system and reducing power.The results showed that the antioxidant activity of the hydrolysates was strongest when substrate concentration 10%,ratio of enzyme to substrate 1:100,and time of hydrolysis 5h.The molecular range of the hydrolysates with the strongest antioxidative activity was mainly among 147～1745 as separated and purified by gel filtration chromatography.The corn protein peptide was added to cooked pork patties at 2.0% concentration,the cooked pork patties added 2.0% corn protein peptide had significant inhibitory effects on lipid oxidation and kept the red color of patties comparable to control.
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ZHOU Ting, WU Yujie, LU Fangyun, HUANG Jin, WU Haihong, ZHANG Xinxiao, XU Weimin, ZOU Ye, WANG Daoying. Optimization of Ultrasound-Assisted Enzymatic Extraction of Collagen Peptide from Chicken Knee Cartilage and Its Antioxidant Activity[J]. Meat Research, 2021, 35(4): 7-15. |
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2009, Vol. 23 
