Effect And Rules Of Water Migration On Quality Characteristics Of Egg White Antioxidant Peptide

In this study,the effect of water absorption on the stability of egg white antioxidant peptide was studied.The effects of water absorption on the quality of antioxidant peptide were discussed.The effects of water on the antioxidant peptide Migration law was contributed to obtain food based on the application of egg white antioxidant peptide water control technology.In this paper,the protein was obtained by membrane separation and dextran gel chromatography.They separate the antioxidant peptide with high activity of egg yolk.The antioxidant activity was evaluated by in vitro and in vitro methods.The antioxidant activity of EFAP1 with molecular weight less than 1000 Da was the strongest.The antioxidant activity of EWAP1 with molecular weight less than 1000 Da was the best,and the antioxidant activity of TYF2 was confirmed by the further separation of dextran gel chromatography G-15.,TYF3 and TYF4 had higher in vitro antioxidant activity.Using LC-MS / MS,it was found that TYF2 contained 2437 peptide information,mainly from high-abundance protein in egg white.It was found that the antioxidant activity of egg white had a good heat resistance in the range of 25-60 ? and 5h.When the ambient temperature increased to 80 ?,the DPPH radical scavenging activity was significantly decreased,and the time was positively correlated with the decrease rate.The antioxidant activity of egg white had good stability at p H 3,5,7,9.The effect of typical food ingredients on the stability of egg yolk antioxidant peptides showed that 0.5%-5.0% Na Cl had significant effect on egg white antioxidant peptide The effect of 2.0%-8.0% glucose on the stability of antioxidant peptide was significantly decreased.The effect of citric acid on the stability of antioxidant peptide was not significant;0.04%-0.20% citric acid had no significant effect on the stability of antioxidant peptide;The antioxidant activity of egg white antioxidant peptide was significantly decreased,and the order of Zn2 +> Cu2 +> Ca2 +> Mg2 +> K +.The antioxidant activity of egg white antioxidant peptide solution after gastric juice digestion was significantly decreased.PEF treatment could improve the antioxidant peptide KWFH DPPH free radical scavenging rate increased by 13.92%(P <0.05)compared with untreated antioxidant KWFH.The results of FTIR analysis showed that the strength of carbonyl C = O and benzene ring of KWFH was increased after PEF treatment.The results of 1H-NMR analysis showed that the carbonyl group C = O and benzene ring were increased by PEF,The chemical environment in which it changes.At the same time,the KWFH peptide is treated with PEF and the positive charge is increased.The microstructures of the antioxidant peptides were observed by scanning electron microscopy.It was found that the absorption of water affected the apparent morphology and dispersibility of the peptides.The thermogravimetric analysis showed that the heat and water The results show that the weight loss rate of the moisture absorption sample at the same temperature is higher than that of the non-absorbed moisture sample.From the first derivative curve,it can be seen that there are different forms of water inside the two,and the absorption of water makes the egg white Antioxidant peptide heat stability changes;water absorption will lead to egg white antioxidant peptide breeding microorganisms,the total number of colonies is 1.2 × 104;through MALDI-TOF technology to determine the bacteria after the absorption of water absorption of egg white antioxidant peptide microbes In the 97% confidence interval may be Bacillus cereus.By analyzing the water absorption rate and isotherm of egg white antioxidant peptide,the critical relative humidity was 72.76%.The mathematical model of moisture absorption percentage was established based on the difference of moisture absorption at different relative humidity.The low-field nuclear magnetic resonance(NMR)After the water absorption of the antioxidant peptide,the water migration occurred within the peptide,and the water content in the egg white antioxidant peptide was defined as free water,bound water and bound water.The analysis of the migration law showed that the antioxidant peptide ° C when stored free water signal stronger,more content,and 25 ° C when the combination of water signal stronger,more content.The information of the antioxidant peptide and the protein source information of the highly active egg white antioxidant peptide were obtained.The genetic information of the antioxidant peptide in the egg white antioxidant peptide was clarified after the water uptake.The migration law of the water in the egg white antioxidant peptide was revealed,Peptide water control technology to provide theoretical support.