Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

作者：Wang, Ke; Wang, Ying; Lin, Songyi^*; Liu, Xuye; Yang, Shuailing; Jones, Gregory S.

来源：Journal of Food Science and Technology-Mysore, 2015, 52(7): 4351-4359.

DOI：10.1007/s13197-014-1450-3

• Corn peptides (CPS)
• Pulsed electric field (PEF)
• 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition
• Response surface methodology (RSM)
• Mid-infrared spectroscopy (MIR)

In this study, the effects on antioxidant activity and structure change of corn peptides (CPS) with 10 to 30 kDa molecular weight (MW) treated by pulsed electric field (PEF) technology were investigated. 2, 2-diphenyl-1-picrylhydrazyl (DPPH) inhibition was used to evaluate the antioxidant activity of CPS. Response surface methodology (RSM) was used to investigate the effects of PEF treatment parameters on antioxidant activity of CPS. The optimal conditions were as follows: concentration of CPS 10 mg mL(-1), electric field intensity 15 kV cm(-1), and pulse frequency 2,000 Hz. Under the optimized conditions, the DPPH inhibition of CPS increased 32.1 %, compared to the sample untreated. And mid-infrared spectroscopy (MIR) was used for analyzing the structure change of CPS. The results showed that PEF technology could obviously increase the DPPH inhibition of CPS under the optimized conditions (P<0.05).

• 出版日期2015-7
• 单位吉林大学