高温储藏条件对花生油脂和蛋白质品质劣变的影响

doi:10.7506/spkx1002-6630-20230327-264

食品科学 ›› 2023, Vol. 44 ›› Issue (13): 105-111.doi: 10.7506/spkx1002-6630-20230327-264

高温储藏条件对花生油脂和蛋白质品质劣变的影响

李尤好，刘潇，沈飞，刘强，裴斐，马高兴，胡秋辉

（南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏高校粮油质量安全控制及深加工重点实验室，江苏南京 210023）

出版日期:2023-07-15 发布日期:2023-08-11
基金资助:
“十三五”国家重点研发计划项目（2020YFE0200200）

Effect of High Temperature Storage Condition on Quality Deterioration of Peanut Oil and Protein

LI Youhao, LIU Xiao, SHEN Fei, LIU Qiang, PEI Fei, MA Gaoxing, HU Qiuhui

(College of Food Science and Engineering, Nanjing University of Finance and Economics, Jiangsu Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing 210023, China)

Online:2023-07-15 Published:2023-08-11

摘要/Abstract

摘要： 花生是重要的油料作物，但高油脂含量导致其在恶劣的储藏条件下容易发生品质劣变。为了研究在常规湿度条件下不同储藏温度对花生品质的影响，本实验将带壳花生分别在15、25、35 ℃条件下储藏30 周，并对油脂氧化相关指标（酸价、过氧化值、丙二醛含量）、蛋白质氧化相关指标（羰基、巯基、二硫键含量）以及氧化相关酶类（脂肪酶、脂肪氧化酶、过氧化物酶）活力进行检测。结果表明，从储藏起点到储藏终点，25 ℃储藏条件下样品的酸价从（0.48±0.01）mg/g上升至（1.78±0.02）mg/g，羰基含量从（3.19±0.24）μmol/g上升至（118.61±6.41）μmol/g。同时，从储藏起点到储藏终点，35 ℃储藏条件下样品的脂肪酶、脂肪氧化酶活力最高，分别达到（59.00±1.70）U/g和（1 287.17±98.45）U/g，酸价从（0.48±0.01）mg/g上升至（3.15±0.10）mg/g，丙二醛含量从23.03 nmol/g上升至1 039.63 nmol/g，羰基含量从（3.19±0.24）μmol/g上升至（124.86±3.07）μmol/g。而在15 ℃储藏条件下，样品脂肪酶和脂肪氧化酶活力最高仅分别达到（41.60±1.23）U/g和（1 036.14±34.49）U/g，储藏30 周后，过氧化值和羰基含量分别增加18.4 倍和17.1 倍，各项指标远低于其他温度储藏组。综上，在常规相对湿度下，15 ℃储藏条件可以有效地将氧化酶类活力始终抑制在较低水平，因此低温储藏下的花生油脂和蛋白质氧化程度较低，而较高的环境温度会提高氧化酶类的活力，且温度越高，酶活力越高，油脂的初级氧化产物、二次氧化产物含量上升，过氧化程度加剧，蛋白质由于氨基酸侧链被氧化和结构破坏等原因一同被氧化，最终导致花生品质下降。

关键词: 花生储藏；油脂氧化；蛋白质氧化；氧化相关酶；品质劣变

Abstract: Peanut is an important oilseed crop, susceptible to quality deterioration under harsh storage conditions because of its high oil content. In order to explore the effects of different storage temperatures on peanut quality under normal humidity conditions, in-shell peanuts were stored at 15, 25 or 35 ℃ for up to 30 weeks. Indicators of lipid oxidation: acid value (AV), peroxide value (PV), and malondialdehyde (MDA) content; indicators of protein oxidation: carbonyl, sulfhydryl, disulfide bond contents; and the activities of oxidation-related enzymes: lipase (LPS), lipoxygenase (LOX) and peroxidase (POD) were tested. The results showed that the AV increased from (0.48 ± 0.01) to (1.78 ± 0.02) mg/g and the carbonyl content from (3.19 ± 0.24) to (118.61 ± 6.41) μmol/g over the storage period at 25 ℃. Meanwhile, at the end of storage, the highest lipase and lipoxygenase activities were observed in the sample stored at 35 ℃, which were (59.00 ± 1.70) and (1 287.17 ± 98.45) U/g, respectively; the AV increased from (0.48 ± 0.01) to (3.15 ± 0.10) mg/g, the MDA content from 23.03 to 1 039.63 nmol/g, and the carbonyl content from (3.19 ± 0.24) to (124.86 ± 3.07) μmol/g. At 15 ℃, the highest lipase and lipoxygenase activities were only (41.60 ± 1.23) and (1 036.14 ± 34.49) U/g, respectively and the peroxide and carbonyl contents increased by 18.4 and 17.1 times after 30 days of storage, respectively, reaching much lower levels than those at the other temperatures. In conclusion, storage at normal humidity and at 15 ℃ can effectively suppress the oxidase activity at a low level at all time points, resulting in a low degree of oxidation of peanut oil and protein, while high ambient temperature increases the oxidase activity, and the higher the temperature, the higher the enzyme activity, and the higher the contents of primary and secondary oxidation products in oil, indicating a higher degree of peroxidation. Moreover, protein oxidation also occurs due to the oxidation of amino acid side chains and protein structural damage, ultimately leading to a decline in peanut quality.

Key words: peanut storage; lipid oxidation; protein oxidation; oxidation-related enzymes; quality degradation

中图分类号:

TS222＋.1

李尤好，刘潇，沈飞，刘强，裴斐，马高兴，胡秋辉. 高温储藏条件对花生油脂和蛋白质品质劣变的影响[J]. 食品科学, 2023, 44(13): 105-111.

LI Youhao, LIU Xiao, SHEN Fei, LIU Qiang, PEI Fei, MA Gaoxing, HU Qiuhui. Effect of High Temperature Storage Condition on Quality Deterioration of Peanut Oil and Protein[J]. FOOD SCIENCE, 2023, 44(13): 105-111.

[1]	孙亚丽朱向荣. 基于GC-MS与电子鼻技术结合化学计量学方法分析不同品种桂花浸膏的挥发性成分 [J]. 食品科学, 0, (): 0-0.
[2]	曹子伦，雷芬芬，郑竟成，何东平，万方云. 不同产地南瓜籽油组成及氧化稳定性的差异[J]. 食品科学, 2022, 43(12): 283-288.
[3]	曹子伦雷芬芬郑竟成何东平万方云. 不同产地南瓜籽油组成及氧化稳定性的差异[J]. , 0, (): 0-0.
[4]	辛明航曹旭滕旭包陈力根刘婷婷王大为. HS-SPME-GC-MS联用及电子鼻分析不同提取方法油莎豆油香气特征[J]. 食品科学, 0, (): 0-0.
[5]	杨佳玮魏长庆李欢康林雨霏刘文玉. 新疆两种亚麻籽转录组分析及籽油香气差异基因挖掘[J]. , 0, (): 0-0.
[6]	梁慧珍. 红花籽油中脂肪酸组成评价与分析[J]. , 0, (): 0-0.
[7]	王铁旦杨敏杨芳杜萍. 辣木籽油功能性成分检测及多元统计分析[J]. , 0, (): 0-0.
[8]	魏松丽孙晓静张丽霞芦鑫孟昭建孙强黄纪念张曼玉. 模糊数学评价优化浓香花生油脂体的预处理参数及香气成分分析[J]. 食品科学, 0, (): 0-0.
[9]	刘怡真，马传国，李婕妤. 不同凝胶剂对芝麻酱稳定性的影响[J]. 食品科学, 2019, 40(12): 70-77.
[10]	丁健，阮成江，韩平，Susan MOPPER，关莹. GC-TOF-MS定性和定量评估5 种木本油料种籽油的脂肪酸[J]. 食品科学, 2019, 40(12): 210-219.
[11]	仇记红张钊国侯利霞汪学德曾国展. 浸泡及萌动对芝麻及芝麻酱品质影响的研究[J]. 食品科学, 0, (): 0-0.
[12]	周鑫韩宛君李东飞崔春利江连洲侯俊财. 不同油脂体结构及性质差异的研究[J]. 食品科学, 0, (): 0-0.
[13]	崔春利张鸿超王秋岭蒋姗姗周鑫江连洲侯俊财. 温度对不同油料作物油脂体理化稳定性的影响[J]. 食品科学, 0, (): 0-0.
[14]	孙志高孙谦. 不同方法萃取柑桔种子油的脂肪酸组成及活性物质含量分析[J]. 食品科学, 0, (): 0-0.
[15]	韩雪源张延龙牛立新罗建让. 不同产地‘凤丹’牡丹籽油主要脂肪酸成分分析[J]. 食品科学, 0, (): 0-0.

高温储藏条件对花生油脂和蛋白质品质劣变的影响

Effect of High Temperature Storage Condition on Quality Deterioration of Peanut Oil and Protein

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价