| Combining proanthocyanidins from peanut red skin with wheat peptide (mass ratio 30∶ 1), adding organic acid (citric acid, malic acid, acetic acid, lactic acid) to adjust the pH of the solution to 5.0, after different heat treatments, ABTS free radical, DPPH free radical and superoxide anion radical scavenging rates were used as indicators to explore the effect of wheat peptide synergistic with organic acid on the antioxidant stability of proanthocyanidins. The results showed that in the aspect of scavenging ABTS free radical, the synergistic effect of wheat peptide and malic acid was good after 90 ℃ heating, and the synergistic effect of wheat peptide and malic acid or acetic acid was good after 121 ℃ heating. In the aspect of scavenging DPPH free radical, the synergistic effect of wheat peptide and citric acid was good after 90 ℃ heating. In the aspect of scavenging superoxide anion radical, the synergistic effect of wheat peptide and citric acid was good with no heating and after 121 ℃ heating; the synergistic effect of wheat peptide and acetic acid was good with no heating and after 90 ℃ heating. So wheat peptide synergistic with organic acid could stabilize the antioxidant properties of proanthocyanidins from peanut red skin to a certain extent, and the stabilizing effect varied depending on the organic acid, the heat treatment of the sample system, and the type of free radical scavenged. |
