Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability

Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability

Protein hydrolysates were prepared by limited alcalase hydrolysis (0.5, 1, and 6 h, corresponding to degrees of hydrolysis of 0.72, 1.9, and 2.3, respectively) of heat-coagulated potato protein. The hydrolysates were characterized for peptide composition, ferric reducing/antioxidant power (FRAP), 2,...

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Veröffentlicht in:Journal of agricultural and food chemistry 2005-11, Vol.53 (23), p.9186-9192
Hauptverfasser: Wang, Lynn L, Xiong, Youling L
Format: Artikel
Sprache:eng
Schlagworte:
Animals
antioxidant activity
antioxidants
Biological and medical sciences
Cattle
Chelating Agents
cold storage
Food industries
food storage
free radical scavengers
Free Radical Scavengers - pharmacology
free radicals
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
ground beef
Hot Temperature
Hydrolysis
Lipid Peroxidation - drug effects
lipids
Meat - analysis
Meat and meat product industries
oxidation
patties
Plant Proteins - chemistry
Plant Proteins - pharmacology
potato protein
protein hydrolysates
Reducing Agents - pharmacology
reduction
Solanum tuberosum - chemistry
Solubility
Thiobarbituric Acid Reactive Substances - analysis
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Zusammenfassung:Protein hydrolysates were prepared by limited alcalase hydrolysis (0.5, 1, and 6 h, corresponding to degrees of hydrolysis of 0.72, 1.9, and 2.3, respectively) of heat-coagulated potato protein. The hydrolysates were characterized for peptide composition, ferric reducing/antioxidant power (FRAP), 2,2‘-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical-scavenging activity, and Fe2+- and Cu2+-chelation capacity. Hydrolyzed and intact proteins were formulated (4%, w/w) into beef patties to determine in situ antioxidant efficacy. Thiobarbituric acid-reactive substances (TBARS) and peroxide value (PV) formed in cooked and PVC-packaged patties during storage (4 °C, 0−7 days) were analyzed. Hydrolysis increased the protein solubility by 14−19-fold and produced numerous short peptides (
ISSN:0021-8561
1520-5118
DOI:10.1021/jf051213g