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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국조리학회 Culinary Science & Hospitality Research Culinary Science & Hospitality Research Vol.29 No.12(Wn.161)
- 발행연도
- 2023.12
- 수록면
- 118 - 132 (15page)
- DOI
- 10.20878/cshr.2023.29.12.012
이용수
초록· 키워드
오류제보하기
The objective of the present study were to elucidate the antioxidant activity of soy protein hydrolysate and their fractions in vitro and in cooked pork patties. In addition, the purpose of this study is to evaluate the potential use of soy protein hydrolysate as natural antioxidant in order to support the health and well-being. The antioxidant activity of soy protein hydrolysate in five different in vitro evaluation methods was investigated. The soy protein hydrolysate was also tested in real food model systems for their potential to inhibit lipid peroxidation in cooked pork patties. Soy protein hydrolysate was fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing (autofocusing). The acidic fractions exhibited significantly higher 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity than the basic fractions. Also, the acidic fractions showed significantly higher OH radical scavenging activity than the basic fractions. On the other hand, the basic fractions exhibited significantly lower metal chelating activity than the acidic fractions. The acidic fractions showed significantly higher antioxidant activity against the lipid oxidation in cooked pork patties. These results suggest that autofocusing fractions of soy protein hydrolysate can suppress the lipid oxidation in muscle foods, such as pork patties, and that it could also be useful for the preparation of peptide-based food ingredients to prevent oxidation.
목차
ABSTRACT
1. INTRODUCTION
2. MATERIALS AND METHODS
3. RESULTS AND DISCUSSION
4. SUMMARY AND CONCLUSION
REFERENCES
참고문헌 (106)
참고문헌 신청
Abeyrathne, E. D. N. S., Nam, K., & Ahn, D. U. (2021).Analytical methods for lipid oxidation and antioxidant capacity in food systems. Antioxidants, 10(10), 1587.
Abuine, R., Rathnayake, A. U. & Byun, H. G. (2019).Biological activity of peptides purified from fish skin hydrolysates. Fisheies and Aquatic Sciences, 22(1), 1-14.
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 H. M., & Maqsood, S.(2018) Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems. Journal of Dairy Science, 101(1), 47-60.
Aluko, R. E. (2012). Functional foods and nutraceuticals. New York, NY, USA: Springer.
Abuine, R., Rathnayake, A. U. & Byun, H. G. (2019).Biological activity of peptides purified from fish skin hydrolysates. Fisheies and Aquatic Sciences, 22(1), 1-14.
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 H. M., & Maqsood, S.(2018) Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems. Journal of Dairy Science, 101(1), 47-60.
Aluko, R. E. (2012). Functional foods and nutraceuticals. New York, NY, USA: Springer.
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