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Soy Protein Isolate Antioxidant Effect on Lipid Peroxidation of Ground Beef and Microsomal Lipids
Author(s) -
WU S. Y.,
BREWER M. S.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08108.x
Subject(s) - chemistry , hexanal , lipid oxidation , chromatography , thiobarbituric acid , linoleic acid , food science , microsome , antioxidant , lipid peroxidation , soy protein , odor , biochemistry , organic chemistry , enzyme , fatty acid
Soy protein isolate antioxidant (SPIA) was separated from soy protein, fractionated, and purified. SPIA (300 or 900 ppm) was added to a ground beef model system; oxidation was initiated by adding Fe +2 /Fe +3 . Sealed vials were stored at 4°C for 24 hr. Oxidation products were assessed using the 2‐thiobarbituric acid (TBA) test, sensory analysis, gas chromatographic separation, and mass spectrometric identification of headspace volatiles. SPIA (900 ppm) was also added to a beef microsomal protein/linoleic acid model system. Beef containing 900 ppm SPIA had lower TBA numbers, less rancid odor, hexanal, and total volatiles after 16 and 24 hr than did samples containing 300 ppm SPIA and controls.