Min Seacheol, Krochta John M
Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, California 95616, USA.
J Agric Food Chem. 2007 Apr 18;55(8):2964-9. doi: 10.1021/jf062698r. Epub 2007 Mar 17.
A formulation for the whey protein isolate film or coating incorporating ascorbic acid (AA-WPI film or coating) was developed. Tensile and oxygen-barrier properties of the AA-WPI film were measured. Antioxidant effects of the AA-WPI coating on roasted peanuts were studied by comparing the values of peroxide (PO), thiobarbituric acid reactive substance (TBARS), and free-radical-scavenging activity, determined with noncoated peanuts and peanuts coated with WPI with and without ascorbic acid during storage at 21% relative humidity (RH) and 23, 35, and 50 degrees C. The incorporation of AA reduced elongation of WPI films. The oxygen-barrier property of the WPI film was significantly improved by incorporation of AA. The AA-WPI coating retarded lipid oxidation in peanuts significantly at 23, 35, and 50 degrees C. The AA-WPI coated peanuts were more red than noncoated peanuts at all storage temperatures.
开发了一种包含抗坏血酸的乳清分离蛋白薄膜或涂层配方（AA-WPI薄膜或涂层）。测量了AA-WPI薄膜的拉伸性能和氧气阻隔性能。通过比较在21%相对湿度（RH）以及23、35和50摄氏度储存期间，用未涂层花生以及涂有含和不含抗坏血酸的WPI的花生测定的过氧化物（PO）、硫代巴比妥酸反应物质（TBARS）和自由基清除活性的值，研究了AA-WPI涂层对烤花生的抗氧化作用。抗坏血酸的加入降低了WPI薄膜的伸长率。抗坏血酸的加入显著改善了WPI薄膜的氧气阻隔性能。AA-WPI涂层在23、35和50摄氏度时显著延缓了花生中的脂质氧化。在所有储存温度下，AA-WPI涂层花生比未涂层花生更红。
