中国食品添加剂Issue(4)：170-176,7.
木瓜蛋白酶水解核桃粕制备抗氧化活性多肽的研究
Study on the preparation of antioxidant activity peptide from walnut protein hydrolyzed by papain
宗玉霞 1杨海燕 1劳菲 1朱正兰 1孔令明1
作者信息
- 1. 新疆农业大学食品科学学院,乌鲁木齐830052
- 折叠
摘要
Abstract
The technique of papain hydrolyzed walnut residueto polypeptide of anti oxidative activity was studied. Box -Behnkentodesign response surface was used to optimize the experiment. Scavenging rate of hydroxyl radical and superox-ide anion free radicals were the targetindexes. The best hydrolyzedconditions were; pH 6, temperature 50 C, hydrolysis time 3h, substrate concentration 3% . Under the above conditions, the scavenging rate of hydroxyl free radicals and superoxide anion free radicals were 32. 7% and 24. 6% respectively. The result showedthat the peptide from walnut protein by papain hydrolysis has certain antioxidant activity. Compared with VC, its reduction was 37. 9% of VC.关键词
核桃粕/多肽/抗氧化性/响应面分析Key words
walnut residue/ polypeptide/ anti oxidative activity/ response surface分类
轻工纺织引用本文复制引用
宗玉霞,杨海燕,劳菲,朱正兰,孔令明..木瓜蛋白酶水解核桃粕制备抗氧化活性多肽的研究[J].中国食品添加剂,2012,(4):170-176,7.
