食品科学2012，Vol.33Issue(11)：104-110,7.
不同处理条件对花生抗氧化肽抗氧化活性的影响
Effects of Different Treatment Conditions on Antioxidant Activity of Peanut Anfioxidant Peptide
摘要
Abstract
Peanut antioxidant peptide was prepared by sequential hydrolysis of peanut protein powder with Viscozyme L followed by alcalase. The effects of heat, food additive, preservative, metal ion, sterilization, pH and low temperature treatment on antioxidant properties in vitro such as DPPH radical scavenging activity, reducing power, ferrous ion chelating ability and antilipid peroxidation were investigated. The results indicated that heat treatment and food preservative treatment were beneficial for increasing the antioxidant activity of peanut antioxidant peptide. The addition of tartaric acid or citric acid had considerable impact on the antioxidant activity of peanut antioxidant peptide. Nevertheless, the antioxidant activity remained at a stable level in the presence of sodium chloride or sucrose. Copper ion also had an obvious effect on the antioxidant activity of peanut antioxidant peptide. Various sterilization processes were beneficial to the scavenging of DPPH free radicals, reducing power, ferrous ion chelating capacity, but could reduce the inhibitory rate of lipid peroxidation. The reducing power, ferrous ion chelating capacity and anti-lipid peroxidation could be enhanced under alkaline conditions, whereas acidic conditions could reduce the ferrous ion chelating capacity and anti-lipid peroxidation. Low temperature treatment could reduce the antioxidant activity of peanut antioxidant peptide.关键词
Viscozyme/L/Alcalase/花生抗氧化肽/不同处理条件/抗氧化活性Key words
Viscozyme L/Alcalase/peanut antioxidant peptide/different treatment conditions/antioxidant activity分类
轻工纺织引用本文复制引用
于丽娜,高俊安,杨庆利,孙杰,毕洁,张初署,刘少芳..不同处理条件对花生抗氧化肽抗氧化活性的影响[J].食品科学,2012,33(11):104-110,7.基金项目
“十一五”国家科技支撑计划项目 （）
国家现代农业产业技术体系专项 （）
青岛市公共领域科技支撑计划项目 （）
