期刊
FOOD CHEMISTRY
卷 86, 期 1, 页码 99-103出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2003.08.014
关键词
antioxidant activity; egg-yolk protein hydrolysates; linoleic acid; peroxide value
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.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据