Research Of Protein Hydrolysis To Improve Storage Stability Of Margarine

A number of researches showed protein hydrolysis have antioxidant activity, but its application in real food systerm has rarely been reported before. In this paper, peanut meal and corn meal were used as raw material. Different extract and hydrolysis methods were used to obtain food ingredients which have high antioxidant ability, then we add them in the margarine which is easily oxidated. To extend the shelf life is difficult in application of margarine. So the application of peanut meal and corn meal in food systerm have academic significance and advance application of peant meal and corn meal.First, peanut meal and corn meal were used as raw material. Study different methods extract antioxidant capacity and yield. The antioxidant activities of peanut meal extract and corn meal extract were studied through DPPH·free radical scavenging activity, reducing power, and Cu²⁺ chelation ability in order to obtained antioxidant substances with good antioxidant activity. The results showed corn protein hydrolysis and corn meal hydrolysis have satisfactory antioxidant activity.Because corn protein hydrolysis have good antioxidant activity and suitable color and flavor, Corn protein hydrolysis and other natural antioxidant were added in the margarine. BHA,BHT,D-isoascorbic,α-tocopherol and bleachα-tocopherol were used for comparison. Then the margarines were stored at 25℃and 4℃, which simulated the temperature of spring or autumn, and temperature of winter. Peroxide value(POV), acid value, and linolenic acid concentration were monitored during storage. The results showed that antioxidant ability of corn protein hydrolysis is better than bleachα-tocopherol, but less thanα-tocopherol and D-isoascorbic acid.In order to improve the oxidative stability of margarine, the combined effect of D-isoascorbic acid andα-tocopherol with corn protein hydrolysis was studied in margarine storing at 25℃and 4℃. Results showed that corn protein hydrolysis have good synergistic effect with D-isoascorbic acid andα-tocopherol. The storage stability of different samples is: D-isoascorbic acid+corn protein hydrolysis+α-tocopherol> D-isoascorbic acid+α-tocopherol>α-tocopherol+corn protein hydrolysis> D-isoascorbic acid+ corn protein hydrolysis+control...