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摘要
The interaction between flavonoids from Eucommia ulmoides and chicken cartilage peptides was studied in the paper, which could provide some reference for their application in food and functional food. The effects of interaction between the flavonoid and the peptide on DPPH radical scavenging activity and fluorescence characteristics under different conditions were investigated. DPPH radical scavenging activity of compound combined with the flavonoid (9, 12, 15, 18, or 21 ±g/mL) and the peptide (5 mg/mL) showed obvious synergistic effect. High temperature sterilization (121 K, 20 min) and pH6.0 were beneficial to improve the DPPH radical scavenging activity of the complex. The endogenous fluorescence of the peptide was quenched regularly with the addition of the flavonoid. And a red shift of the maximum emission peak was found when the concentration of the flavonoid was increased continuously. The results suggested that the interaction occurred between the flavonoid and the peptide affected their antioxidant activity and fluorescence. ? 2019 Editorial Department of Science and Technology of Food Science.
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