Effect of lipid free radical-mediated oxidation on the functional properties of peanut proteins

  • YANG Xi ,
  • CHENG Qun ,
  • LIU Jiang ,
  • CHEN Qiong ,
  • WANG Zhenxing ,
  • ZHANG Xuechun ,
  • SUN Jian
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  • 1(College of Life Sciences, Southwest Forestry University, Kunming 650224, China)
    2(Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China)

Received date: 2020-02-12

  Online published: 2020-06-17

Abstract

To explore the effect of the treatment with the lipid free radical on the functional properties of peanut proteins during food production, the hydroxyl radicals generating system (Fe/H2O2/Ascorbate) and peroxy radicals generating system (2,2'-azobis (2-amidinopropane) dihydrochloride, AAPH) were established to oxidize the peanut proteins, respectively. The functional properties (carbonyl content, solubility, emulsifying and foaming properties) of oxidized peanut proteins were further studied. The results showed that increase of radical concentration in 2 systems raised the carbonyl derivatives of peanut protein 1.42 times and 1.66 times, and the solubility decreased by 43.06% and 49.62%, respectively. Fluorescence analysis revealed a blue shift of maximum absorption wavelength, and the fluorescence intensity decreased by 33.01% and 28.02%, respectively. In addition, the emulsifying ability decreased by 63.91% and 28.91%, respectively, while emulsifying stability decreased by 46.79% and 33.08%, respectively. With the increase of free radical concentration, foamability and foaming stability first increased and then decreased. The highest foaming stability was obtained at hydroxyl radical concentration of 5 mmol/L and peroxy radical concentration of 0.5 mmol/L, respectively. In conclusion, these results imply that the functional properties of peanut proteins are greatly affected by the lipid free radicals, and could be regulated by appropriate oxidation.

Cite this article

YANG Xi , CHENG Qun , LIU Jiang , CHEN Qiong , WANG Zhenxing , ZHANG Xuechun , SUN Jian . Effect of lipid free radical-mediated oxidation on the functional properties of peanut proteins[J]. Food and Fermentation Industries, 2020 , 46(10) : 87 -91 . DOI: 10.13995/j.cnki.11-1802/ts.023609

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