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| Effect of hydroxyl radical and peroxy radical oxidation onfunctional properties of sacha inchi protein |
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| DOI：10.12166/j.zgyz.1003-7969/2020.10.100 |
| KeyWord:sacha inchi protein oxidation hydroxyl radical peroxy radical functional property |
| FundProject:国家自然科学基金（31760440）；云南省农业基础研究联合专项面上项目（2017FG001（-020））；西南林业大学科研启动基金项目（111303）；广西壮族自治区农业科学院博士后启动基金（桂农科博2018033） |
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| Abstract: |
| Sacha inchi protein (SIP) was extracted from sacha inchi cake by alkali extraction-acid precipitation method, and then was oxidized to different degree in hydroxl radical and peroxy radical oxidation systems. The changes of carbonyl content, sulphydryl content, solubility, emulsifying and foaming properties of SIP were determined to study the effect of hydroxyl radical and peroxy radical oxidation on functional properties of SIP. The results suggested that the carbonyl content of SIP was significantly increased in two oxidation systems, with maximum increase of 2.10 times and 2.28 times, respectively. The contents of total sulphydryl and free sulphydryl were significantly decreased, with maximum decrease of total sulphydryl 2575% and 31.79%, and that of free sulphydryl 85.97% and 83.33%, respectively. Solubility was significantly reduced, with maximum decrease 4692% and 30.51%, respectively. Emulsifying ability and emulsi on stability were first increased and then decreased, with the maximum value at 1 mmol/L of H2O2 and AAPH. Foam ability and foaming stability were first increased and then decreased, with the maximum value at 5 mmol/L of H2O2 and 3 mmol/L of AAPH, respectively. SIP were prominently oxidized in the hydroxyl radical and peroxy radical oxidation systems, thus resulting in a change of the functional properties. |
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