中国食品学报2012，Vol.12Issue(8)：41-46,6.
黑米糠酶解液的脱色及其抗氧化肽的制备
Decolorization of Enzymatic Hydrolysates and the Preparation of Antioxidant Peptides from Black Rice Bran
摘要
Abstract
Black rice bran enzymatic hydrolysate was decolored with activated carbon. The influence of activated carbon addition quantity, pH, temperature and time on the decoloration rate and peptide recovery were studied in the paper by orthogonal methodology. The results showed that the optimal decoloration conditions were as follows: quantity of activated carbon 0.2%, pH 3.0, and temperature 70℃ for 20 min. Under these conditions, the decoloration rate and peptide recovery of the hydrolysate reached 96.85% and 81.27% respectively. The decolored hydrolysate was purified using membrane ultrafiltration, then lyophilized and fractionated by anionic exchange chromatography DEAE-Sephadex A50. Then fractions AE-F, and AE-F2 were obtained. Fractions and lyophilized hydrolysate were assessed using methods of DPPH- radical scavenging ability. It was found that the fraction AE-F] exhibited the strongest antioxidant activity, with the IC50 value 0.93 mg/mL.关键词
黑米糠/脱色/抗氧化肽/DPPH·Key words
black rice bran/ decolorization/ antioxidant peptide/ DPPH引用本文复制引用
王懋存,董玉洁,隋志超,朴美子..黑米糠酶解液的脱色及其抗氧化肽的制备[J].中国食品学报,2012,12(8):41-46,6.基金项目
山东省高等学校科技计划项目(J10LC05) （J10LC05）
