浸泡条件对豆浆中脂质衍生自由基形成的影响。
Effect of soaking conditions on the formation of lipid derived free radicals in soymilk.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, PR China; School of Food Science and Technology, Jiangnan University, Wuxi, PR China.
出版信息
Food Chem. 2020 Jun 15;315:126237. doi: 10.1016/j.foodchem.2020.126237. Epub 2020 Jan 18.
Lipid derived free radical in soymilks were studied by combining 5,5-dimethyl-pyrroline-l-oxide (DMPO) spin trap, chloroform-methanol extraction and electron spin resonance (ESR) spectroscopy. Five lipid derived free radical adducts: DMPO-X, DMPO-L, DMPO-R, DMPO-LOO, and DMPO-RO were presented in soymilks. The total amounts of spins increased as the soaking temperature increased from 4 °C to 50 °C and the soaking pH increased from 3 to 9 and in paralleled with the diffusion of soybean exudates to soaking water. Prolonged soaking of soybean at 50 °C resulted in a higher signal intensity of DMPO-R than that of DMPO-LOO. Soybean lipoxygenases (LOXs) were responsible for the formation of lipid derived free radicals in soymilks. Soybean exudates affected the total amounts of lipid radicals in linoleic acid (LA) - LOX model system. The relative signal intensities of DMPO-R and DMPO-LOO were depended on the contents of soybean exudates in the system.
采用 5,5-二甲基-1-吡咯啉-N-氧化物（DMPO）自旋捕获剂、氯仿-甲醇提取和电子自旋共振（ESR）光谱法研究了豆乳中的脂类衍生自由基。在豆乳中发现了 5 种脂类衍生自由基加合物：DMPO-X、DMPO-L、DMPO-R、DMPO-LOO 和 DMPO-RO。随着浸泡温度从 4°C升高到 50°C，浸泡 pH 值从 3 升高到 9，以及大豆渗出物向浸泡水中扩散，自旋数的总量增加。在 50°C下长时间浸泡大豆会导致 DMPO-R 的信号强度高于 DMPO-LOO。大豆脂肪氧合酶（LOXs）负责豆乳中脂类衍生自由基的形成。大豆渗出物影响亚油酸（LA）-LOX 模型系统中脂类自由基的总量。DMPO-R 和 DMPO-LOO 的相对信号强度取决于体系中大豆渗出物的含量。
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