食品工业科技Issue(1)：100-103,4.
薏米及发芽薏米酶解抗氧化活性变化
Study on change of antioxidant of adlay power before and after enzymolysis
摘要
Abstract
The adlay was enzymolysised and it' s antioxidant power was examined by two indicators,which were the anti-DPPH free radical scavenging activity and the reducibility. This study found the suitable hydrolysis condition was:40℃,5h. ln this condition,the product had the highest antioxidant power. And the antioxidant power rise with the increased concentration of adlay. Deeply, other ways to improve the antioxidant power were examined, which were:enzymolysis germinated adlay, enzymolysis adlay, germinated adlay, adlay. This study aims to provide a scientific basis to the development of adlay antioxidant peptide used as safe health product, at the same time,provide a basis for the mechanism for further analysis of antioxidant adlay peptide structure.关键词
薏米/抗氧化/酶解分类
轻工纺织引用本文复制引用
李存芝,欧仕益,周琪,晏日安,张宁..薏米及发芽薏米酶解抗氧化活性变化[J].食品工业科技,2011,(1):100-103,4.基金项目
广东省高校科技成果产业化重大项目资助(cgzhzd0709) （cgzhzd0709）
广州日康大学生创新基金. （）
