The effects of protein concentration, temperature, heating time, salt ions and their concentration, and pH on the antioxidant activities of proteins including peach kernel protein isolates(PKPI), soy protein isolates (SPI), whey protein isolates (WPI), casein(CA) were investigated by deterrnining their DPPH free radical scavenging capacities, and taking 6-Hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox) as the control. The results showed that at the concentrations of 0.05～2.00 g/100 mL, the antioxidant activities of these proteins increased with the increase in the concentration; Temperature had different effects on proteins’ antioxidant capacities with PKPI, WPI, CA, and SPI obtaining the best antioxidant activities at 40, 40, 30 and 70 ℃, respectively. Little effects of heating time were observed on SPI, CA and PKPI antioxidant activities at their optimal temperatures, respectively, while increasing heating time somehow improved the antioxidant activity of WPI at 40 ℃. 0～10 mmol/L, NaCl and CaCl2 had less impact on the antioxidant activities of CA and SPI than that of WPI. Moreover, the effect of CaCl2 on the decreased antioxidant capability of WPI was bigger than NaCl. NaCl had little influence on the antioxidant capacity of PKPI. However, increasing CaCl2 reduced PKPI’s antioxidant activity. These proteins’ antioxidant activities were greatly influenced by pH. And at pH 2.0, their antioxidant capacities were higher than those at pH 8.0.
Zhenbao, ZHU; Yanfei, WANG; and Jianhua, YI
"Factors affecting antioxidant activities of proteins,"
Food and Machinery: Vol. 32:
6, Article 1.
Available at: https://www.ifoodmm.cn/journal/vol32/iss6/1
 李榕. 食品中多种抗氧化剂的测定方法研究[D]. 南京: 南京农业大学, 2007: 5-6.
 黄克, 崔春, 赵谋明, 等. 天然抗氧化剂的增效作用及其对花生油抗氧化效果研究[J]. 现代食品科技, 2012, 28(9): 1 139-1 141.
 赵芳, 边丽, 胡栋梁. 茄子皮红色素抗氧化活性研究[J]. 食品与机械, 2008, 24(2): 62-64.
 YI Jian-hua, ZHU Zhen-bao, MCCLEMENTS D J, et al. Inuence of aqueous phase emulsiers on lipid oxidation in water-in-walnut oil emulsions[J]. Journal of Agricultural and Food Chemistry,2014, 62: 2 104-2 011.
 FENNEMA O R. 食品化学[M]. 王璋, 许时婴, 江波, 等, 译. 北京: 中国轻工业出版社, 2003.
 李静娟, 易建华, 朱振宝, 等. 桃仁蛋白与大豆分离蛋白功能特性比较[J]. 食品与发酵工业, 2010, 36(2): 100-104.
 陈从瑾, 黄克瀛, 李德梁, 等. 香椿叶提取物清除DPPH自由基能力的测定方法[J]. 林产化学与工业, 2006, 26(3): 69-72.
 HU Min, MCCLEMENTS D J, DECKER E A. Lipid oxidation in corn oil-in-water emulsions stabilized by casein, whey protein isolate, and soy protein isolate[J]. Journal of Agricultural and Food Chemistry, 2002, 51: 1 696-1 700.
 ELIAS R J, MCCLEMENTS D J, DECKER E A. Antioxidant activity of cysteine, tryptophan, and methionine residues in continuous phase β-lactoglobulin in oil-in-water emulsions[J]. Journal of Agricultural and Food Chemistry, 2005, 53: 10 248-10 253.
 PHOON P Y, NARSIMBAN G, FERNANDA M. Effect of Thermal behavior of β-lactoglobulin on the oxidative stability of menhaden oil-in-water emulsions[J]. Journal of Agricultural and Food Chemistry, 2013, 61: 1 954-1 967.
 ELIAS R, MCCLEMENTS D J, Decker E A. Impact of thermal processing on the antioxidant mechanisms of continuous phase β-lactoglobulin in oil-in-water emulsions [J]. Food Chemistry, 2007, 104(4): 1 402-1 409.
 李旭敏, 曹劲松, 高建华. 牦牛酪蛋白理化及功能特性的研究[J]. 中国乳品工业, 2005, 33(9): 17-20.
 LAWRENCE M T, SASAKI S, MCCLEMENTS D J, et al. Mechanisms of the antioxidant activity of a high molecular weight fraction of whey[J]. Journal of Agricultural and Food Chemistry, 2000, 48: 1 473-1 478.
 王仁芳, 范令刚, 高文远, 等. 桃仁化学成分与药理活性研究进展[J]. 现代药物与临床, 2010, 25(6): 426-428.
 MARQUEZ A L, MEDRANO A, PANIZZOLO L A, et al. Effect of calcium salts and surfactant concentration on the stability of water-in oil(W/O) emulsions prepared with polyglycerol polyricinoleate[J]. Journal of Colloid and Interface Science, 2010, 341: 101-108.