水解物
麦芽糊精
化学
莲花
食品科学
脂质氧化
DPPH
酶水解
水解
抗氧化剂
过氧化值
脂质过氧化
生物化学
植物
色谱法
生物
喷雾干燥
作者
Na Deng,Zhao Li,Hui Li,Yongjian Cai,Changzhu Li,Zhihong Xiao,Bo Zhang,Miao Liu,Fang Fang,Jianhui Wang
标识
DOI:10.1016/j.fochx.2023.100967
摘要
The fat substitution of maltodextrin from lotus seed peel powder (LSP-MD) and the lipid oxidation inhibitory effect of protein hydrolysate (LSP-PH) on lotus seed paste were investigated in this study. The LSP-MD with a dextrose equivalent value of 2.28 showed the smallest specific volume, strongest water-holding capacity and retrogradation. This LSP-MD effectively maintained the sensory quality, hardness and elasticity of low-fat lotus seed paste during storage at 25 °C. For protein hydrolysate, LSP-PH with a hydrolyzation degree of 13.45 % had the strongest DPPH· scavenging capacity and ferric reducing antioxidant power, which was further confirmed by FTIR spectra that enzymatic hydrolysis of LSP protein could facilitate the transformation of β-sheet into β-turn. Following 15 days of storage, supplementation with 0.5 % LSP-PH reduced the peroxide value and acid value of lotus seed paste, suggesting its excellent inhibitory effect on lipid peroxidation via interacting with hydrophobic polyunsaturated fatty acids.
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