A novel application of pulsed electric field (PEF) processing for improving glutathione (GSH) antioxidant activity

被引：36
作者：
Wang, Jia [1 ]
Wang, Ke [1 ]
Wang, Ying [1 ]
Lin, Songyi [1 ]
Zhao, Ping [1 ]
Jones, Gregory [2 ]
机构：
[1] Jilin Univ, Lab Nutr & Funct Food, Changchun 130062, Peoples R China
[2] Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC 29634 USA
来源：
FOOD CHEMISTRY | 2014年 / 161卷
关键词：
Pulsed electric field (PEF); Glutathione (GSH); Response surface methodology (RSM); Improvement antioxidant activity; Analysis of structure and functional groups; OPTIMIZED EXTRACTION; IMPROVEMENT; BEVERAGES; PEPTIDES; PROTEIN; KDA;
D O I：
10.1016/j.foodchem.2014.04.027
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Glutathione (GSH) was treated by pulsed electric field (PEF) processing to investigate its effect on antioxidant activity. The antioxidant activity of GSH was evaluated using 2,2-diphenyl-1-picrylhydrazy (DPPH) radical inhibition. A Box-Behnken design (BBD) with three independent variables, which were concentration, electric field intensity and pulse frequency was used to establish the regression equation of second-order response surface. Optimal conditions were as follows: GSH concentration 8.86 mg/mL, electric field intensity 9.74 kV/cm and pulse frequency 2549.08 Hz. The DPPH radical inhibition increased from 81.83% to 97.40%. Near-infrared spectroscopy (NIR) and mid-infrared spectroscopy (MIR) were used to analyse the change of structure and functional groups of GSH. (C) 2014 Elsevier Ltd. All rights reserved.
引用
收藏
页码：361 / 366
页数：6
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