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Improvement of the oxidative stability of cold-pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars

文献类型： 外文期刊

作者： Qin, Zhao 1 ; Han, Ya-Fei 1 ; Wang, Nan-Nan 1 ; Liu, Hua-Min 1 ; Zheng, Yong-Zhan 3 ; Wang, Xue-De 1 ;

作者机构： 1.Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Peoples R China

2.Sinograin Oils & Fats Ind Dongguan Co Ltd, Dongguan, Peoples R China

3.Henan Acad Agr Sci, Henan Sesame Res Ctr, Zhengzhou, Peoples R China

关键词： Maillard reaction products; enzymatically hydrolyzed protein; oxidative stability; cold-pressed oil

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2020 年 100 卷 4 期

页码：

收录情况： SCI

摘要： BACKGROUND: In recent years, cold-pressed oils have become more and more popular with consumers. However, their oxidative stability is low. Improving the oxidative stability of cold-pressed oils will increase their shelf life. Maillard reaction products (MRPs) have been shown to promote the oxidative stability of lipids. In this study, products from the Maillard reaction of reducing sugars and sesame enzymatically hydrolyzed protein (SEHP) were added to cold-pressed sesame oils to improve their oxidative stability. RESULTS: Three types of MRPs from reducing sugars (xylose, fructose, and glucose) and SEHP were prepared. Xylose-SEHP MRPs prepared under optimum conditions had the highest antioxidant activities among the three. The optimum conditions for xylose-SEHP were as follows: reaction temperature, 130 degrees C; reaction time, 180 min; pH, 6.5; and sugar/protein ratio, 10:1. The addition of xylose-SEHP MRPs at a level of 20 g kg(-1) could significantly improve the oxidative stability of cold-pressed sesame oil. Besides, the addition of MRPs reduced the loss of tocopherol. The interaction of MRPs with endogenous antioxidants in the sesame oil (sesamol and tocopherol) was proved by comparison with lard. There was a synergistic increase in antioxidant activity for the combination of MRPs and sesamol and the combination of MRPs and tocopherol. CONCLUSIONS: The results provide evidence that adding certain MRPs can improve the oxidative stability of cold-pressed sesame oil. (C) 2019 Society of Chemical Industry

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[1]Improvement of the oxidative stability of cold-pressed sesame oil using products from the Maillard reaction of sesame enzymatically hydrolyzed protein and reducing sugars. Qin, Zhao,Han, Ya-Fei,Wang, Nan-Nan,Liu, Hua-Min,Wang, Xue-De,Wang, Nan-Nan,Zheng, Yong-Zhan.

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