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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.27 No.9(Wn.134)
- 발행연도
- 2021.9
- 수록면
- 79 - 89 (11page)
이용수
초록· 키워드
오류제보하기
The present study has aimed to investigate the antioxidant activity of casein hydrolysate with different isoelectric points and elucidate their antioxidant properties in a food model system. The antioxidant activity of casein hydrolysate in several in vitro assay systems was investigated. The casein hydrolysate was also tested in real food model systems for their potential to inhibit lipid peroxidation in meat patties. Casein hydrolysate was fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing without toxic solvents and reagents, which is termed autofocusing. The strong basic fractions (pI>11.0) significantly exhibited higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the strong acidic fractions(pI<3.9). The acidic fraction (pI<4.8) exhibited the highest hydroxyl (OH) radical scavenging activity and oxygen radical absorbance capacity (ORAC) values. The strong acidic fraction exhibited the highest chelating activity on Fe<SUP>2+</SUP> (96.3 %) and also showed the highest antioxidant activity against lipid oxidation in meat patties. These results suggest that autofocusing fractions of casein hydrolysates are a suitable natural antioxidant that prevents the lipid oxidation of meat and related food ingredients, and that autofocusing could be useful to prepare of peptide-based food additives to suppress oxidation.
목차
ABSTRACT
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. CONCLUSIONS
REFERENCES
참고문헌 (50)
참고문헌 신청
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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.
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.
Al-Shamsi, K. A., Mudgil, P., Hassan, M., & Maqsood, S. (2018). Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in vitro and in food model systems. Journal of Dairy Science, 101(1), 47-60.
Bayram, T., Pekmez, M., Arda, N., & Yalcin, A. 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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