Song Hyeun Sung, Bae Jun Kyu, Park Inshik
Department of Food Science and Nutrition, Dong-A University, Busan 604-714, Korea ; House for Natural Life, Gyeongnam 626-831, Korea.
Department of Food Science and Nutrition, Dong-A University, Busan 604-714, Korea.
Prev Nutr Food Sci. 2013 Mar;18(1):80-4. doi: 10.3746/pnf.2013.18.1.080.
This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating time of meat substitute. The DPPH radical scavenging activity of meat substitute was enhanced with increasing heating temperature and time. The increase of DPPH radical scavenging activity was only applied to meat substitute without showing any activation in other foods rich in protein such as beef, pork, chicken, and soybean curd.
本研究旨在评估通过加热提高肉类替代品的DPPH自由基清除活性。该肉类替代品的DPPH自由基清除活性高于牛肉、猪肉、鸡肉和豆腐等其他富含蛋白质的食物。肉类替代品的DPPH自由基清除活性取决于其浓度、加热温度和加热时间。随着加热温度和时间的增加，肉类替代品的DPPH自由基清除活性增强。DPPH自由基清除活性的增加仅适用于肉类替代品，而在牛肉、猪肉、鸡肉和豆腐等其他富含蛋白质的食物中未表现出任何活性增强。
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