Aktywnosc antyoksydacyjna izolatu i hydrolizatow bialek grochu

• Autorzy: Wolosiak R , Worobiej E.
• Języki publikacji: PL

Abstrakty

PL

W pracy badano przeciwutleniające właściwości izolatu i hydrolizatów białek grochu. Stwierdzono, że białka te posiadają właściwość hamowania reakcji utleniania kwasu linolowego, która rośnie w wyniku hydrolizy enzymatycznej. W obrazach elektroforetycznych obserwowano wyraźne różnice w składzie frakcji hydrolizatów. Nie stwierdzono natomiast jednoznacznego wpływu powierzchniowej hydrofobowości aromatycznej na aktywność antyoksydacyjną.

EN

Antioxidant properties of pea protein isolate and hydrolysates have been investigated. Pea protein has an ability to decrease the number of hydroperoxides during oxidation of linoleic acid, which ability is increased after enzymatic hydrolysis. Differences in hydrolysates composition were observed on electroforetic patterns. No significant influence of aromatic hydrophobicity on antioxidative activity was confirmed.

Słowa kluczowe

PL

wlasciwosci przeciwutleniajace; zywnosc; groch; hydrolizaty bialkowe; bialka roslinne; jakosc; aktywnosc przeciwutleniajaca

EN

antioxidant property; food; pea; protein hydrolysate; vegetable protein; quality; antioxidant activity

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość. Suplement
• Rocznik: 1999
• Tom: 06
• Numer: 3
• Opis fizyczny: s.105-111,rys.,wykr.,bibliogr.

Twórcy

autor

Wolosiak R

• Szkola Glowna Gospodarstwa Wiejskiego, ul.Rakowiecka 26-30, 02-528 Warszawa

autor

Worobiej E.

Bibliografia

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