Effects of Peptide Fractions with Different Isoelectric Points from Wheat Gluten Hydrolysates on Lipid Oxidation in Pork Meat Patties
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- 作者：Eun Young Park ; Hiroko Imazu ; Yasuki Matsumura ; Yasushi Nakamura ; Kenji Sato
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2012
- 出版时间：August 1, 2012
- 年：2012
- 卷：60
- 期：30
- 页码：7483-7488
- 全文大小：268K
- 年卷期：v.60,no.30(August 1, 2012)
- ISSN：1520-5118
文摘
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 掳C in the dark. WGH and autofocusing fractions suppressed the oxidation of lipids in the patties. The acidic (pI < 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-diphenyl-2-picrylhydrazyl and hydroxyl radical scavenging activities, 尾-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.