食品工业科技2012，Vol.33Issue(17)：212-214,219,4.
超声波辅助酶法制备大豆蛋白抗氧化肽的研究
Preparation and antioxidant activity of soybean peptides by ultrasound-assisted enzymatic method
吴进菊 1张凯丽 1周海燕 1汤尚文1
作者信息
- 1. 湖北文理学院化学工程与食品科学学院,湖北襄阳441053
- 折叠
摘要
Abstract
Antioxidant peptides were prepared by soybean protein us method.The optimum hydrolysis conditions of soybean protein were 15min,pH 6.5, [ E]/[ S] 7%, ultrasonic treated for 30min, hydrolysis ng ultrasound-assisted papain enzymatic as follows： preliminary treated at 90℃ for at 65℃ for 3h, and the hydrolysis degree reached 19.2%.The results investigated that the antioxidant activity and hydrolysis degree didn＇ t have direct linear relation.This method was appropriate for producing soybean antioxidant peptides,which had a broad application prospects.关键词
大豆蛋白肽/抗氧化/超声波/木瓜蛋白酶Key words
soybean peptides antioxidant/ultrasonic wave/papain分类
轻工纺织引用本文复制引用
吴进菊,张凯丽,周海燕,汤尚文..超声波辅助酶法制备大豆蛋白抗氧化肽的研究[J].食品工业科技,2012,33(17):212-214,219,4.
