Hydroxyl Free Radical Scavenging Activity of Hydrolyzed Corn Gluten Meal and Its Application in Honey Suckable Jelly

doi:10.7506/spkx1002-6630-201118019

Abstract

Abstract: The scavenging effect of hydrolyzed corn gluten meal (HCGM), prepared by hydrolyzing defatted corn gluten meal with alkaline protease, against hydroxyl free radicals generated in Fenton system was determined by rhodamine B oxidative assay. The development of a honey suckable jelly was investigated using HCGM and honey as the main ingredients with the addition of citric acid, malic acid and gelatin, and the optimal production formula for achieving maximum comprehensive sensory score was determined by one-factor-at-a-time and orthogonal array design methods to consist of 2% HCGM, 8% honey, 0.1% citric acid, 0.05% malic acid and 2% gelatin. The prepared HCGM honey suckable jelly exhibited a smooth and refreshing mouth-feeing and a delicately balanced sweet-tart flavor.

Key words: hydrolyzed corn gluten meal (CGM), hydroxyl free radical, scavenging activity, HCGM honey suckable jelly

CLC Number:

TS239

LI Hong-mei，ZHANG Lu，MIN Wei-hong，CHEN Chun-yang，PU Chun，LIU Jing-sheng. Hydroxyl Free Radical Scavenging Activity of Hydrolyzed Corn Gluten Meal and Its Application in Honey Suckable Jelly[J]. FOOD SCIENCE, 2011, 32(18): 86-90.

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Hydroxyl Free Radical Scavenging Activity of Hydrolyzed Corn Gluten Meal and Its Application in Honey Suckable Jelly

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