玉米蛋白粉水解产物对羟自由基的清除作用及其蜂蜜可吸果冻的研制

摘要

The scavenging effect of hydrolyzed corn gluten meal（HCGM）,prepared by hydrolyzing defatted corn gluten meal with alkaline protease,against hydroxyl free radicals generated in Fenton system was determined by rhodamine B oxidative assay.The development of a honey suckable jelly was investigated using HCGM and honey as the main ingredients with the addition of citric acid,malic acid and gelatin,and the optimal production formula for achieving maximum comprehensive sensory score was determined by one-factor-at-a-time and orthogonal array design methods to consist of 2% HCGM,8% honey,0.1% citric acid,0.05% malic acid and 2% gelatin.The prepared HCGM honey suckable jelly exhibited a smooth and refreshing mouth-feeing and a delicately balanced sweet-tart flavor.%碱性蛋白酶水解脱脂玉米蛋白粉,采用Fenton反应和罗丹明B显色法揭示玉米蛋白粉水解产物（hydrolysateof corn gluten meal,HCGM）对羟自由基的清除活性。以HCGM和蜂蜜为主要原料,添加柠檬酸、苹果酸及明胶,制作可吸果冻。采用单因素试验和正交试验对影响果冻品质的各因素进行研究与分析,通过感官评定确定HCGM蜂蜜可吸果冻的最佳工艺配方为HCGM 2%、蜂蜜8%、柠檬酸0.1%、苹果酸0.05%、明胶2%,所得产品口感爽滑、酸甜可口。