节点文献

花生蛋白酶解条件及活性肽抗氧化特性研究

STUDY ON ENZYMATIC HYDROLYSIS OF PEANUT PROTEIN AND ANTIOXYGENIC PROPERTY OF ACTIVE PEPTIDES

  • 推荐 CAJ下载
  • PDF下载
  • 不支持迅雷等下载工具,请取消加速工具后下载。

【作者】 史军王金水蔡凤英刘进玺

【Author】 SHI Jun,WANG Jin-shui,CAI Feng-ying,LIU Jin-xi(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450052,China)

【机构】 河南工业大学粮油食品学院河南工业大学粮油食品学院 河南郑州450052河南郑州450052

【摘要】 花生蛋白经过碱性蛋白酶ALCALASE、复合蛋白酶PROTAMEX水解得到活性肽溶液.通过单因素试验及正交试验得到各个因素的优化组合,并进一步研究活性肽的抗氧化特性.结果表明,ALCALASE对花生蛋白的水解能力优于PROTAMEX;花生肽具有较强的抗氧化性及有效清除羟自由基的能力,在本试验范围内随水解度的增加而提高.

【Abstract】 Enzymatic hydrolysis of peanut protein was investigated by two proteases(alcalase and protamex).Through single factors and orthogonal experiment,the optimal conditions were obtained and the antioxygenic property of peanut peptides was studied.The data showed that the capability of hydrolysis of alcalase was higher than that of protamex;peanut peptides have obvious antioxygenic property and ability to clear HO· in effect and increased with a higher degree of hydrolysis.

  • 【文献出处】 河南工业大学学报(自然科学版) ,Journal of Henan University of Technology(Natural Science Edition) , 编辑部邮箱 ,2006年06期
  • 【分类号】TS201.2
  • 【被引频次】70
  • 【下载频次】654
节点文献中: 

本文链接的文献网络图示:

本文的引文网络