食品工业科技2012，Vol.33Issue(3)：241-244,4.
南瓜籽仁蛋白多肽的酶法制备和抗氧化活性研究
Preparation of pumpkin seed peptide by enzymatic hydrolysis and its antioxidative activity
摘要
Abstract
The preparation of pumpkin seed peptide with enzyamtic hydrolysis was studied,acid soluble nitrogen was used as a evaluating target.The optimal conditions of the process were obtained by orthogonal experiment as follows：substrate concentration 1%,enzyme dosage 4%,incubate temperature 60℃,and time 4h.Under these conditions,experiment validates that acid soluble nitrogen yield was 43.52%±0.39%.And the antioxidative activity of the peptide was more than 20% of that of VC.关键词
南瓜籽粕/酶解/多肽/抗氧化Key words
pumpkin seed meal/enzymatic hydrolysis/peptides/antioxidative activity分类
轻工纺织引用本文复制引用
张淑蓉,武瑜,梁叶星,钟耕..南瓜籽仁蛋白多肽的酶法制备和抗氧化活性研究[J].食品工业科技,2012,33(3):241-244,4.基金项目
重庆市高校优秀科技成果转化项目 （）
