Extraction and Activity of Carnosine, a Naturally Occurring Antioxidant in Beef Muscle
作者:
K. M. CHAN,
E. A. CKER,
W. J. MEANS,
期刊:
Journal of Food Science
(WILEY Available online 1993)
卷期:
Volume 58,
issue 1
页码: 1-4
ISSN:0022-1147
年代: 1993
DOI:10.1111/j.1365-2621.1993.tb03199.x
出版商: Blackwell Publishing Ltd
关键词: Beef;antioxidant;carnosine;iron;hemin
数据来源: WILEY
摘要:
ABSTRACTSeveral methods were tested to produce a carnosine‐containing antioxidant extract from beef muscle. Heat treatments, ultrafiltration and demineralization decreased total iron and hemin concentrations and increased antioxidant activity of a beef extract (2:l; water:muscle). Antioxidant activity of treated extracts was affected little by freeze‐drying but was increased by vacuum oven‐drying. Vacuum oven‐dried (VOD), demineralized, 100°C heated extract had the greatest antioxidant activity followed by VOD ultrafiltration permeate and VOD 100°C heated extract. A beef extract high in carnosine and low in prooxidants could have potential as a natural an
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