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超滤技术在抗氧化大豆肽制备中的研究

Study on ultra-filtration technology of the preparation of soybean peptide

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【作者】 孙月梅李杨江连洲

【Author】 SUN Yue-mei,LI Yang,JIANG Lian-zhou(Northeast Agricultural University Institute of Food Science and Engineering,Harbin 150030,China)

【机构】 东北农业大学食品科学与工程学院

【摘要】 大豆肽本身具有抗氧化作用,经过一定条件的超滤膜处理后,大豆肽的抗氧化作用得到了显著提高。通过实验表明,抗氧化作用的肽是分子量小于2000Da的组分,并且利用响应面法优化了2000Da的超滤膜,超滤的最适条件为超滤压力0.37MPa、pH6、温度44℃、时间100min。在此超滤条件下的响应面分析预测值为29.09912L/(m2.h),并且通过验证实验得以验证。

【Abstract】 Soybean peptide has the effect of anti-oxidation.After being processed by ultra-filtration film on certain conditions,the anti-oxidative effect of soybean peptide can be improved significantly.The experiment showed that the peptide,which causes the anti-oxidation,was the component whose molecular weight is less than 2000Da.In the experiment the method of response surface had been applied to improve the ultra-filtrate film with 2000Da,and the best appropriate ultra-filtrate condition was that:ultra-filtration pressure 0.37MPa,pH value 6,the temperature 44℃,the time 100min.The analytical predictor of response surface under this ultra-filtration condition was 29.09912L/(m2·h),which had been verified in verification test.

【基金】 国家“十一五”科技支撑计划项目子课题(2006BAD05A08)
  • 【文献出处】 食品工业科技 ,Science and Technology of Food Industry , 编辑部邮箱 ,2009年02期
  • 【分类号】TS214.2
  • 【被引频次】26
  • 【下载频次】488
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