食品工业科技2011，Vol.32Issue(6)：222-225,4.
挤压预处理结合可控酶解制备抗氧化大豆肽的研究
Study on the preparation of soybean antioxidative peptide by enzymatic hydrolysis combined with pretreatment of extrusion
摘要
Abstract
Enzymatic hydrolysis combined with pretreatment of extrusion was used to prepare soy protein isolate peptide. The optimal extrusion parameters were moisture 20％ ,barrel temperature t50℃.An alkaline proteinase had been screened from 3 proteinases. The total protein extraction rate using enzymatic hydrolysis combined with pretreatment of extrusion was 12.29％ higher than total protein extraction using enzymatic hydrolysis only. The yield of soy peptides was increased by 11.72％.From the GPC patterns, the molecular weight using pretreatment of extrusion was decreased. By the antioxidant tests in vitro, it was confirmed that the activity of hydrolyzate using pretreatment of extrusion clear the free radical DPPH · and ABTS+ · was significantly increased,and it was known that the antioxidant of hydrolyzate using pretreatment of extrusion was higher.关键词
挤压/酶解敏感性/凝胶渗透色谱(GPC)/抗氧化活性Key words
extrusion/ enzyme sensitivity/ Gel permeation chromatograph/ antioxidant activity分类
轻工纺织引用本文复制引用
曹亚兰,任娇艳,赵谋明..挤压预处理结合可控酶解制备抗氧化大豆肽的研究[J].食品工业科技,2011,32(6):222-225,4.基金项目
广东省"十五"农业重大攻关项目(A20302) （A20302）
烟草(集团)公司烟草行业卷烟烟气重点实验室开放基金资助项目(SZBCW2010-00473). （集团）
