Preparation of peptide fractions with high antioxidant activity and emulsion stability in emulsion food system

蛋白质水解产物进行分级的基础上，两性性质的样品肽制备等电聚焦和疏水性，分别。通过测定粒径、分布、Zeta电位等考察了O/W型乳剂的稳定性，用TBARS法考察了其对脂质氧化的抑制作用。小麦面筋蛋白水解液的疏水组分经琥珀色胺层析分离后，具有较高的乳化稳定性。此外，疏水组分具有高活性，以防止乳化脂质的氧化。

Protein hydrolysates were fractionated on the basis of amphoteric nature of sample peptides by preparative isoelectric focusing and hydrophobicity, respectively. Emulsion stability in o/w emulsion was examined by measuring of particle size, distribution, zeta-potential, and so on. Inhibition of lipid oxidation was investigated using the TBARS assay. Hydrophobic fractions of wheat gluten hydrolysate fractionated by amberchrom chromatography exhibited high emulsion stability. Also, the hydrophobic fractions had high activity to prevent the oxidation of emulsified lipids.