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| Intervention effect of polyphenols on oxidation of arachin by peroxyl radicals |
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| DOI： |
| KeyWord:polyphenol arachin peroxy radical oxidation |
| FundProject:国家自然科学基金（31760440）；云南省农业联合面上项目〔2017FG001（-020）〕；云南省“兴滇英才支持计划”项目 |
| Author Name | Affiliation | | LI Shi1, LI Yunqian1, HUANG Xin1, YANG Xi1, WANG Zhenxing1,
SUN Jian2, ZHANG Xuechun1,2 | 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 |
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| Abstract: |
| In order to provide reference for the processing and storage of peanut protein, the effect of polyphenols on the oxidation of arachin by peroxide radicals was investigated. An arachin oxidation system was established using 2,2′-azodiisobutylamine dihydrochloride. Different concentrations of ferulic acid, chlorogenic acid, and catechins were used to intervene in the oxidation system, the effects of polyphenols on the carbonyl, free amino, sulphydryl, solubility, turbidity, and endogenous fluorescence spectrometry of oxidized arachin were analyzed, and the correlation analysis of various indicators were conducted. The results showed that after intervention with three different concentrations of polyphenols, the carbonyl contents of arachin decreased to varying degrees, while the free amino and sulphydryl contents increased.The maximum endogenous fluorescence wavelength shifted red, turbidity increased, and solubility changed little. Correlation heatmap analysis illustrated the correlation between the functionality of protein and its degree of oxidation. In conclusion, an appropriate amount of polyphenols can inhibit the oxidation of arachin by peroxyl radicals, and the intervention effects of three polyphenols on the oxidation system are different, among which chlorogenic acid has the best ability to inhibit arachin oxidation. |
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