Effects of Peptide Fractions with Different Isoelectric Points from Wheat Gluten Hydrolysates on Lipid Oxidation in Pork Meat Patties
Effects of Peptide Fractions with Different Isoelectric Points from Wheat Gluten Hydrolysates on Lipid Oxidation in Pork Meat Patties
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DOI：
10.1021/jf301532e
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发表时间：
2012-08-01
影响因子：
6.1
通讯作者：
Sato, Kenji
中科院分区：
文献类型：
--
作者：
Park, Eun Young;Imazu, Hiroko;Sato, Kenji
根据样品多肽的两性特性，采用等电聚焦(自聚焦)方法对小麦面筋蛋白水解物(WGH)进行了分离。煮熟的猪肉馅饼在4摄氏度和20摄氏度的黑暗中储存。WGH和自动聚焦组分抑制了肉饼中脂质的氧化。酸性(pl<；3.0)和碱性(pi>；9.0)自聚焦组分比其他组分和WGH更能抑制熟肉中的脂肪氧化。通过1，1-二苯基-2-苦皮酰肼和羟基自由基清除活性、β-胡萝卜素漂白、氧自由基吸收能力和Fe2+螯合实验对每个自聚焦组分进行了评估；然而，体外实验都没有预测WGH对熟肉中脂肪氧化的抑制作用。这些发现表明，多肽在食品体系中的微观分布及其与食品基质化合物的相互作用在抑制肉饼中的脂肪氧化方面发挥了重要作用，而不是清除自由基的活性。
Wheat gluten hydrolysate (WGH) was fractionated on the basis of the amphoteric nature of sample peptides by preparative isoelectric focusing (autofocusing). Cooked pork patties were stored at 4 and 20 C in the dark. WGH and autofocusing fractions suppressed the oxidation of lipids in the patties. The acidic (pl < 3.0) and basic (pI > 9.0) autofocusing fractions suppressed lipid oxidation in the cooked patties to a greater extent than other fractions and WGH. Each autofocusing fraction was evaluated by 1,1-dipheny1-2-picrylhydrazyl and hydroxyl radical scavenging activities, beta-carotene bleaching, oxygen radical absorbance capacity, and Fe2+ chelating assays; however, none of the in vitro assays predicted the suppressive effect of WGH on lipid oxidation in the cooked patties. These findings suggest that the microdistribution of peptides in food systems and their interaction with food matrix compounds play a significant role in the suppression of lipid oxidation in meat patties rather than radical scavenging activity.