吉林大学学报(工学版) ›› 2012, Vol. 42 ›› Issue (01): 256-260.

• paper • Previous Articles    

Property of compound protective agents on ferrous iron of heme-iron enriched polypeptide

ZHUANG Hong, CHEN Le-qun, ZHANG Ting, ZHU Yuan-yuan, TANG Ning, YUAN Yuan   

  1. College of Quartermaster Technology, Jilin University, Changchun 130062, China
  • Received:2010-09-12 Online:2012-01-01 Published:2012-01-01

PDF (PC)

440

Abstract:

Heme-iron enriched polypeptide product was produced from bovine blood enzymolysis. Various kinds of protective agents were added to the enzymolysis substrates and the products to examine they protective effect on the products. Results show that the compound protective agents are superior to a single protective agent. Ferrous iron in enzymolysis substrates and in products are increased by 24.5% and 37.7% respectively after the addition of compound protective agents with mass ratio of antioxidant/reductant = 2∶1.

Key words: food processing technology, heme-iron enriched polypeptide, antioxidant, compound protective agents

CLC Number: 

  • TS251.93


[1] 王丽霞.功能性肽-Fe的抗贫血保健功能研究.天津:天津科技大学,2005.

[2] 陈合,许牡丹.新型食品原料制备技术与应用
[M].北京:化学工业出版社,2004:29-42.

[3] 许光军,赵建理.食物中的天然抗氧化剂
[J].生物学教学,2007,32(11):67-68. Xu Guang-jun, Zhao Jian-li. Natural anti-oxidant in food
[J]. Biology Teaching, 2007, 32(11): 67-68.

[4] 胡秀芳,沈生荣,朴宰日,等.茶多酚抗氧化机理研究现状
[J].茶叶科学,1999,19(2):93-103. Hu Xiu-fang, Shen Sheng-rong, Piao Zai-ri, et al. Review on antioxidative mechanism of tea polyphenols
[J]. Journal of Tea Science, 1999, 19(2): 93-103.

[5] 雷琳.L-抗坏血酸棕榈酸酯的抗氧化性研究
[J].中国医药导报,2009,6(17):13-14. Lei Lin. Study on the antioxidation of L-ascorbyl palmitate
[J]. China Medical Herald, 2009, 6(17):13-14.

[6] 刘树兴,李宏梁,黄峻榕.食品添加剂
[M].中国石化出版社,2001:81-82.

[7] 黄惠莉,林文銮. 茶多酚的提取及抗氧化性能研究
[J].华侨大学学报:自然科学版,1996,17(4):403-406. Huang Hui-li,Lin Wen-luan. Extraction and antioxidant performance of tea-polyphenol
[J]. Journal of Huaqiao University(Natural Science), 1996,17(4):403-406.

[8] 苏砚溪,杨纪清.L-抗坏血酸-6-棕榈酸酯的合成工艺改进
[J].河北化工,2001(7):18-19. Su Yan-xi, Yang Ji-qing. Improved technology for synthesis of L-ascorbic acid-6-palmitate
[J]. Heibei Chemical Engineering and Industry, 2001(7):18-19.
[1] XU Meng-lei, GAO Yu, LIU Jing-bo, XIONG Jin-feng, ZHAO Song-ning, HUANG Yan-jun. Neuroprotective effects of soy isoflavones on PC12 cells based on antioxidation [J]. 吉林大学学报(工学版), 2017, 47(1): 332-336.
[2] ZHANG Tie-hua, JIANG Nan, LIU Di-ru, HAO Jin-feng, MAO Chun-ling, GUO Ming-ruo. Preparation of whey protein based fat replacer and application in low fat milk [J]. 吉林大学学报(工学版), 2015, 45(3): 1024-1028.
[3] YUAN Yuan,ZHANG Huan-jie, MIAO Yu-tian,WU Si-jia, LIN Song-yi,LIU Jing-bo. Contribution of the frying condition of potato slices to the formation of acrylamide [J]. 吉林大学学报(工学版), 2014, 44(5): 1525-1530.
[4] ZHAO Mou-ming,LONG Zhao,ZHAO Qiang-zhong,XU Ju-cai. Effects of protein content and composition on the physicochemical properties of whipping cream [J]. 吉林大学学报(工学版), 2014, 44(5): 1531-1536.
[5] JIN Sheng-lang, WANG Ying, YIN Yong-guang. Effect of high intensity pulsed electric field pretreatment on elasticity of starch-myofibril protein mixed gelatin [J]. 吉林大学学报(工学版), 2014, 44(2): 573-578.
[6] WANG Li-min, XIAO Zhi-gang, LIU Yu-xin, LI Jie, SUN Xu, SHEN Xun-ye, LI Jia-dong. Optimization of extrusion process parameters of nutritious rice rich in chestnut by response surface method [J]. 吉林大学学报(工学版), 2013, 43(02): 550-556.
[7] WANG Xin, HOU Ju-min, CONG Xian-ling. Composition analysis of the whey fermentation product with the antioxidant activity [J]. 吉林大学学报(工学版), 2012, 42(增刊1): 444-448.
[8] LIU Jing-bo, CHANG Hao, WANG Er-lei, GONG Xin-tong, JIANG Yi-qun. Phosphatidylcholine of egg yolk lecithin detection using high performance liquid chromatography(HPLC) [J]. 吉林大学学报(工学版), 2012, 42(增刊1): 449-453.
[9] LIU Jing-bo, TAO Xu, JIANG Wei, DING Long, WANG Er-lei. Technology optimization of Sialic acid isolation from hen eggshell membrane by quadric regression orthogonal rotary tests [J]. , 2012, 42(04): 1071-1076.
[10] SUN Zhong-lei, SUN Yong-hai, LI Yu, LIU Jing-jing. Establishment and validation of the food fracture mechanical model based on the bionic indenter [J]. 吉林大学学报(工学版), 2012, 42(02): 510-514.
[11] LIU Jing-bo, WANG Fei, WANG Cui-na, LIU Jun, WANG Zuo-zhao, WANG Er-lei, ZHANG Yan, LIN Song-yi. Optimization of preparation for anticoagulant peptide from egg white powder by Alcalase [J]. 吉林大学学报(工学版), 2012, 42(01): 250-255.
[12] ZHUANG Hong,ZHU Yuan-yuan,ZHANG Ting,CHEN Le-qun,LIU Jing-bo. Enzymatic preparation and protection technology of heme [J]. 吉林大学学报(工学版), 2011, 41(03): 869-875.
[13] XU Cai-na,YIN Yong-guang,WANG Er-lei,LIU Jing-bo,LIN Song-yi,ZHANG Gang. Optimized process of extracting phosvitin from hen egg yolk based on genetic algorithm [J]. 吉林大学学报(工学版), 2011, 41(03): 876-881.
[14] ZHANG Tie-hua,WANG Shao-jun,LIU Di-ru,YUAN Yuan,YU Ya-li,YIN Yong-guang. Optimization of exopolysaccharide extraction process from Tibetan spiritual mushroom by pulsed electric fields [J]. 吉林大学学报(工学版), 2011, 41(03): 882-886.
[15] WANG Xin-wei, LIU Huan, MA Zhong-su. The properties of chitosan/corn starch/gelatin/carrot edible films [J]. 吉林大学学报(工学版), 2011, 41(03): 887-892.
Viewed
Full text


Abstract

Cited
  Shared   
  Discussed   
No Suggested Reading articles found!
Copyright © Journal of Jilin University(Engineering and Technology Edition), All Rights Reserved.
Tel: +86-431-85095297　Fax: +86-431-85094074　E-mail: xbgxb@jlu.edu.cn
Powered by Beijing Magtech Co. Ltd