Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system

被引：143

作者：

Sakanaka, S

Tachibana, Y

Ishihara, N

Juneja, LR

机构：

[1] School of Bioresources, Hiroshima Prefectural University, Shobara, Hiroshima 727-0023

[2] Central Research Laboratories, Taiyo Kagaku Co., Ltd., Yokkaichi, Mie 510-0844

来源：

FOOD CHEMISTRY | 2004年 / 86卷 / 01期

关键词：

antioxidant activity; egg-yolk protein hydrolysates; linoleic acid; peroxide value;

D O I：

10.1016/j.foodchem.2003.08.014

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The antioxidant activities of egg-yolk protein hydrolysates in a linoleic acid system were investigated. Egg-yolk protein hydrolysates were prepared by enzymic hydrolysis of fat-free egg-yolk protein, which led to the main peak of the molecular mass distribution of lower than 1000. Egg-yolk protein hydrolysates showed strong antioxidant activity in a linoleic acid oxidation system as compared with the egg-yolk protein or amino acids mixture in which egg-yolk protein hydrolysates were constituted. The effect of the sample was concentration-dependent. Egg-yolk protein hydrolysates also showed strong antioxidant activities on cookies containing linoleic acid. These results suggest that egg-yolk protein hydrolysates could be a suitable natural antioxidant for preventing the oxidation of polyunsaturated fatty acids and related food ingredients. (C) 2003 Elsevier Ltd. All rights reserved.

引用

页码：99 / 103

页数：5

共 24 条

[1] Antioxidant activity of peptide fractions of capelin protein hydrolysates [J].