Tabakaeva O V, Piekoszewski W, Kalenik T K, Maximova S N, Tabakaev A V, Poleshyk D V, Proniewicz L
Department of Food Science and Technology, School of Biomedicine, Far Eastern Federal University, 690000 Vladivostok, Russia.
Department of Analytical Chemistry, Faculty of Chemistry, Jagiellonian University, 30-386 Krakow, Poland.
Foods. 2020 Mar 7;9(3):304. doi: 10.3390/foods9030304.
The antiradical properties of hydrolysates and hydrothermal extracts of bivalve mollusks () from the Far Eastern Region of Russia and their influence on lipid oxidation in mayonnaise were investigated. The radical binding activity of hydrolysates and extracts of varies from 55% to 89%. The maximum radical-binding activity was observed for acid hydrolysates. The antiradical efficiency of acid hydrolysates is 35%-41% of the BHT (butylhydroxytoluene) index. The antiradical activity depends on the (method of) technological and biotechnological processing of raw materials. Acid and enzymatic hydrolysates and hydrothermal extracts of in mayonnaise slow down the process of oxidation of lipids and hydrolysis of triglycerides. Acid hydrolysates reduce the speed of oxidation and hydrolysis of lipids in mayonnaise more efficiently than the enzymatic hydrolysates.
对俄罗斯远东地区双壳贝类软体动物的水解产物和水热提取物的抗自由基特性及其对蛋黄酱中脂质氧化的影响进行了研究。双壳贝类软体动物水解产物和提取物的自由基结合活性在55%至89%之间。酸性水解产物的自由基结合活性最高。酸性水解产物的抗自由基效率为丁基羟基甲苯（BHT）指数的35%-41%。抗自由基活性取决于原材料的工艺和生物技术加工（方法）。蛋黄酱中双壳贝类软体动物的酸性和酶解水解产物以及水热提取物可减缓脂质氧化和甘油三酯水解的过程。酸性水解产物比酶解水解产物更有效地降低了蛋黄酱中脂质氧化和水解的速度。
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