抗坏血酸对大豆蛋白乳液抗氧化稳定性的研究丁俭齐宝坤毛惠婷.DOC

抗坏血酸对大豆蛋白乳液抗氧化稳定性的研究 丁 俭 齐宝坤 毛惠婷 隋晓楠 王中江 江连洲* （东北农业大学食品学院， 哈尔滨 150030） 摘 要 本实验通过研究抗坏血酸对大豆蛋白乳液体系中油脂的抗氧化作用，明确抗坏血酸作为天然抗氧化剂在乳化体系中的抗氧化机理。本研究采用溶解氧（DO）和顶空氧气消耗法测定大豆蛋白乳液体系在pH=3的环境下抗坏血酸对乳液体系氧消耗的影响；验证不同过渡金属Fe2+、Cu+对抗坏血酸在乳液中清除自由基能力、降解速率、乳液粒径变化和对大豆蛋白乳液氧化稳定性影响。研究表明：通过激光粒度仪分析乳液在储存期间的粒径变化趋势相同，含有抗坏血酸的乳液与对照组没有明显区别，加入金属离子的乳液粒径偏大；15 mmol/L已改为mmon/l抗坏血酸能够几乎完全消耗乳液体系中溶氧量；抗坏血酸能够在过渡金属Fe2 +和Cu+发生促氧化时通过转移电子和清除体系中的自由基起到抗氧化作用；与对照组相比，Fe2 +和Cu+可加速抗坏血酸降解和氧的消耗，但并没有引起乳液氢过氧化物和己醛含量的快速增加。说明抗坏血酸在大豆蛋白乳液体系中可通过清除自由基和加速乳液体系中氧消耗的多种机制稳定乳液。 已改为mmon/l 关键词：抗坏血酸 大豆蛋白乳液 金属催化氧化 抗氧化 Study on the Anti-oxidation of Ascorbic Acid for Soy Protein Emulsion Stability Ding Jian Qi Baokun Mao Huiting Sui Xiaonan Wang Zhongjiang Jiang Lianzhou* (College of Food Science, Northeast Agricultural University, Harbin 150030) Abstract In this study, the antioxidant activity of ascorbic acid for soy protein emulsion system were investigated and clarified the mechanism of ascorbic acid antioxidant as natural antioxidants in the emulsion system. The oxidation stability of emulsion was evaluated by the \t /_blank dissolved oxygen (DO) and headspace oxygen consumption at pH = 3 and verified the effect of different the transition metals Fe2+, Cu+ on the ability of free radical scavenging, emulsion consume oxygen capacity, ascorbic acid degradation rate, particle size and oxidative stability of emulsion. The research showed that: the particle size of emulsions during storage had the same change trend by a laser particle size analyzer analysis. Compared the control group, added ascorbic acid emulsion was no significant differences and the particle size of emulsion with metal ions were larger. Dissolved oxygen of emulsion can be consumed completely by 15 mmol/L ascorbic acid; Ascorbic acid could transfered?electrons and removed free radical scavenger when occurred Fe2+, Cu+ pro-oxidant. Compared with the control sample, transition metal Fe2+, Cu+ can significantly accelerate dissolved oxygen consumption and did not cause