Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability英文电子书.pdf

9186 J. Agric. Food Chem. 2005, 53, 9186−9192 Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability† LYNN L. WANG AND YOULING L. XIONG* Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546 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, 07 days) were analyzed. Hydrolysis increased the protein solubility by 1419-fold and produced numerous short peptides ( 6 kDa). The FRAP values of the protein sample (23 mol/g) increased markedly after hydrolysis but were similar between the three hydrolysates (597643 mol/g). Similarly, the ABTS radical-scavenging activity also was increased by hydrolysis and was the greatest for the 1-h hydrolysate. Hydrolysis increased the Cu2-chelation activity but decreased the Fe2-chelation ability of the protein. The production of PV in patties after 7 days of storage was lowered 44.9% and 74.5%