ANTIOXIDANT ACTIVITY OF PROTEIN HYDROLYZATES FROM BY‐PRODUCTS OF THE FOOD INDUSTRY
作者： E. FLACZYK , R. AMAROWICZ , J. KORCZAK
DOI: 10.1111/J.1745-4522.2003.TB00010.X
关键词: Hydrochloric acid 、 Food industry 、 Chemistry 、 Enzyme 、 Chromatography 、 Chicken feathers 、 Antioxidant
摘要: Hydrolyzate was obtained from cracklings (CEH) using Alcalase. Hydrolyzates were also prepared (CAH) and chicken feathers (FAH) hydrochloric acid. Antioxidative activity of the above hydrolyzates evaluated by spectroscopic methods. The oxidative stability lard with addition tested a Rancimat an Oxidograph apparatus set at 110C. analyzed RP-HPLC method. highest antioxidative efficacy examined found for CEH level 0.25 0.50% Ntot antioxidant effect BHT 0.01% stronger than that all tested. strongest effects method noted both acid applied 0.5% Ntot. Antioxidant BHT, added to 0.02% level, lower those CEH, CAH GAH Superior determined under conditions test observed activities synthetic antioxidants higher any three RP-RP-HPLC chromatograms (CAH FAH) similar. A completely diferent looking chromatogram enzymatic hydrolyzate (CEH). It characterized as having many, not well-separated peaks originating peptides.
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