食品科学 ›› 2018, Vol. 39 ›› Issue (24): 14-20.doi: 10.7506/spkx1002-6630-201824003

• 食品化学 • 上一篇    下一篇

氧化单宁酸对猪血浆蛋白水解物水包油乳状液氧化稳定性的影响

陈益春,姜?帅,牛海力,曹传爱,孔保华,刘?骞*   

  1. (东北农业大学食品学院,黑龙江?哈尔滨 150030)
  • 出版日期:2018-12-25 发布日期:2018-12-17
  • 基金资助:
    国家自然科学基金面上项目(31671788);黑龙江省自然科学基金面上项目(C2018029); 东北农业大学“学术骨干”项目(16XG18)

Effect of Oxidized Tannic Acid on the Oxidative Stability of Oil-in-Water Emulsions Prepared Using Porcine Plasma Protein Hydrolysates as Emulsifier

CHEN Yichun, JIANG Shuai, NIU Haili, CAO Chuan’ai, KONG Baohua, LIU Qian*   

  1. (College of Food Science, Northeast Agricultural University, Harbin 150030, China)
  • Online:2018-12-25 Published:2018-12-17

摘要: 将不同质量分数的氧化单宁酸(oxidised tannic acid,OTA)添加到以猪血浆蛋白水解物作为乳化剂所制备的水包油型(O/W型)乳状液中,探讨OTA的添加对提高乳状液贮藏期间氧化稳定性的作用。测定乳状液在贮藏期间的脂质过氧化值(peroxidation value,POV)、共轭二烯烃(conjugated diene,CD)及硫代巴比妥酸(thiobarbituric acid reactive substances,TBARS)值,并且利用荧光光谱测定乳状液贮藏期间色氨酸荧光强度和蛋白氧化产物(fluorescentprotein oxidation products,FP)的变化趋势。结果表明,在乳状液1~10 d的贮藏期间,与对照组相比,随着OTA添加量的增加,乳状液中POV、CD值以及TBARS值显著降低(P<0.05);而且抑制效果与OTA添加量呈现正相关的关系。与此同时,乳状液色氨酸荧光强度随着贮藏时间的延长显著降低(P<0.05),而FP则呈现显著增加的趋势(P<0.05);另外,乳状液的色氨酸荧光强度和FP的变化也具有OTA质量分数依赖关系。上述研究结果表明,OTA中的醌类化合物可与肽链上的巯基、氨基反应生成C—N及C—S,从而促进肽链的交联,能够有效地在油滴表面形成覆盖和包裹,显著提高乳状液在整个贮藏期间的氧化稳定性,为OTA在乳状液食品中的应用提供一定的参考。

关键词: 氧化单宁酸, 猪血浆蛋白水解物, 脂质氧化, 蛋白氧化, 稳定性

Abstract: In this study, the enhancing effect of adding different amounts of oxidized tannic acid (OTA) on the oxidative stability of oil-in-water (O/W) emulsions prepared using porcine plasma protein hydrolysates (PPPH) as an emulsifier was investigated. Changes in peroxidation value (POV), conjugated diene (CD) value and thiobarbituric acid reactive substances (TBARS) value in the emulsions during storage were measured. We also determined changes in tryptophan fluorescence intensity and fluorescent protein oxidation products (FP) by fluorescence spectroscopy. The results showed that compared with the control group, the POV, CD and TBARS values significantly decreased with increasing addition of OTA from day 1 to 10 of storage (P < 0.05). This effect was positively correlated with OTA addition. Additionally, the tryptophan fluorescence intensity significantly decreased during storage (P < 0.05), while the FP significantly increased (P < 0.05). The changes in both parameters were dependent upon OTA concentration. Our results indicated that the quinine compounds of OTA could react with sulfhydryl and amino groups on peptide chains to form C—N and C—S bonds, promoting the cross-linking of peptide chains. The cross-linked peptides could be effectively wrapped around the surface of oil droplets, significantly improving the oxidation stability of the emulsions during the entire storage period. This study can lay a theoretical foundation for the application of OTA in food emulsion systems.

Key words: oxidized tannic acid, porcine plasma protein hydrolysates, lipid oxidation, protein oxidation, stability

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