乳清蛋白-亚麻籽胶体系抗氧化产物的制备

Preparation of Anti-Oxidation Products of Whey Protein-Flaxseed Gum Mixing System

以乳清蛋白为原料,亚麻籽胶为改性物,1,1-二苯基-2-苦肼基(DPPH·)自由基清除率为指标,湿热美拉德反应为改性方法,制备乳清蛋白-亚麻籽胶抗氧化产物.在单因素实验探究反应体系pH值、配比、时间及温度对乳清蛋白抗氧化活性的影响的基础上,响应面法优化分析各因素及其相互作用对乳清蛋白-亚麻籽胶抗氧化产物抗氧化活性的影响.得最佳工艺条件为:pH值10.7,m(乳清蛋白)∶m(亚麻籽胶)=2.98∶1,反应时间193.64 min,反应温度为119.80℃.在此条件下,美拉德产物对DPPH·的清除率为33.48%,与未改性的乳清蛋白相比抗氧化性提高了3.36倍.经验证,此方法准确可靠,为开发乳清蛋白在食品工业中的应用以及开发新型、天然的抗氧化剂提供了参考.

The anti-oxidation products of whey protein-flaxseed gum were prepared with whey protein as raw material,flaxseed gum as modifier,1,1-diphenyl-2-bitter hydrazine(DPPH·)free radical scavenging rate as indicator,wet and hot Mallard reaction as modification method.On the basis of single-factor experiment of exploring the influence of pH value,ratio,time and temperature on the antioxidant activity of whey protein,the effects of various factors and their interactions on the antioxidant activity of whey proteinflaxseed gum were optimized by the response surface method.The optimized process condition is:pH value of 10.7,ratio of raw materials(whey protein:flaxseed gum)of 2.98∶1,reaction time of 193.64 min and reaction temperature of 119.80 ℃.Under these conditions,the DPPH· scavenging rate of Mallard reaction products reached 33.48%,and the antioxidant capacity of products was 3.36 times higher than that of unmodified whey proteins.The results showed that this method is accurate and reliable so that it provides a reference for developing the application of whey protein in food industry,and new and natural antioxidants.