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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.26 No.11(Wn.124)
- 발행연도
- 2020.11
- 수록면
- 262 - 271 (10page)
이용수
초록· 키워드
오류제보하기
The purposes of this study were to investigate the antioxidant activity of salmon protein hydrolysates with different isoelectric points and elucidate their antioxidant properties in a food model system. Salmon protein hydrolysates were fractionated, based on the amphoteric nature of sample peptides by preparative isoelectric focusing. Antioxidant activities of each autofocusing fraction were evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl (OH) radical scavenging activities, oxygen radical absorbance capacity (ORAC), and Fe<SUP>2+</SUP> chelating assays. Lipid oxidation of cooked pork patties was determined at 24, 48 and 72 h of storage at 4℃ in the dark. Basic fractions (pI > 11.4) exhibited the highest DPPH and OH radical scavenging activities. Higher ORAC was noted in both weak acidic (SMP2) and weak basic (SMP3) fractions than it was in crude hydrolysate-before fractionation. The acidic fraction (SMP1) exhibited the highest chelating activity on Fe<SUP>2+</SUP>. Acidic autofocusing fractions of salmon protein hydrolysates (pI < 2.6) prominently suppressed the oxidation of lipids in the patties compared to the crude hydrolysate-before fractionation. These results suggest that autofocusing fractions of salmon protein hydrolysates are effective ingredients to improve shelf life of lipid-containing foods, and that autofocusing could be useful to increase antioxidant activities when applied to food model systems.
목차
ABSTRACT
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. CONCLUSIONS
REFERENCES
참고문헌 (42)
참고문헌 신청
Alamed, J., Chaiyasit, W., McClements, D. J., & Decker, E. A. (2009). Relationships between free radical scavenging and antioxidant activity in foods. Journal of Agricultural and Food Chemistry, 57(7), 2969-2976.
Ahn, C. B., Kim, J. G., & Je, J. Y. (2014). Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion. Food Chemistry, 147, 78-83.
Ahn, C. B., Je, J. Y., & Cho, Y. S. (2012) Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis. Food Research International, 49(1), 92-98.
Bayram, T., Pekmez, M., Arda, N., & Yalcin, S. (2008). Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment, Talanta, 75 (3), 705-709.
Bidingmeyer, B. A., Cohen, S. A., & Tarvin, T. L. (1984). Rapid analysis of amino acids using pre-column derivatization. Journal of Chromatography, 336(1), 93-104.
Ahn, C. B., Kim, J. G., & Je, J. Y. (2014). Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion. Food Chemistry, 147, 78-83.
Ahn, C. B., Je, J. Y., & Cho, Y. S. (2012) Antioxidant and anti-inflammatory peptide fraction from salmon byproduct protein hydrolysates by peptic hydrolysis. Food Research International, 49(1), 92-98.
Bayram, T., Pekmez, M., Arda, N., & Yalcin, S. (2008). Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment, Talanta, 75 (3), 705-709.
Bidingmeyer, B. A., Cohen, S. A., & Tarvin, T. L. (1984). Rapid analysis of amino acids using pre-column derivatization. Journal of Chromatography, 336(1), 93-104.
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