食品工业科技2012，Vol.33Issue(3)：106-109,113,5.
红衣组分对花生分离蛋白及其酶解产物理化和抗氧化性质的影响
Effect of peanut red skin on the physicochemical and antioxidant properties of peanut protein isolate and its hydrolysates
摘要
Abstract
Peanut was used as raw material,the effects of peanut red skin on the physicochemical and antioxidant properties of peanut protein isolate（PPI） and its hydrolysates were studied.The results showed that：the hydrolysis speed of PPI with peanut red skin was slower than PPI without peanut red skin;under the conditions of the same value of DH,surface hydrophobicity of PPI with peanut red skin was less than PPI without peanut red skin;in the distribution of GPC,the peak of PPI with peanut red skin was greater than PPI without peanut red skin;peanut red skin could improve the solubility,emulsion stability and emulsifying activity of PPI and its hydrolysates;under the conditions of the same value of DH,content of polyphenol of hydrolysates of PPI with peanut red skin was significantly increased,content of polyphenol had a positive correlation with antioxidant properties of PPI and its hydrolysates.关键词
红衣/花生分离蛋白/水解产物/理化性质/抗氧化活性Key words
peanut red skin/peanut protein isolate/hydrolysates/physicochemical properties/antioxidant activities分类
轻工纺织引用本文复制引用
顾炜,杨晓泉,刘远洋,郭健,任晓鸣..红衣组分对花生分离蛋白及其酶解产物理化和抗氧化性质的影响[J].食品工业科技,2012,33(3):106-109,113,5.基金项目
广东省重大科技专项 （）
