食品工业科技2013，Vol.34Issue(2)：286-289,4.
预处理对核桃肽抗氧化活性的影响
Effect of pretreatment on the antioxidant activities of walnut peptides
摘要
Abstract
Walnut is an important forestry product. The peptides hydrolyzed from walnut protein have the antioxidant activities. In this study,the effect of pretreatment on the yield and antioxidant activities of the walnut peptides hydrolyzed from the defatted walnut protein powder was investigated. The results showed that pretreatment such as heat,microwave,ultrasonic wave,and alkali extracting to the low temperature-defatted walnut protein powder could increase the yield and antioxidant activities of the walnut peptides. In addition,the yield and antioxidant activities of the walnut peptides pretreated with alkali extracting and microwave were 0.85±0.01,32.55% and 0.86±0.03,34.63% respectively. It was significantly higher than that of the peptides without pretreatment (0.72 ±0.08,18.46%)(p<0.05). However,as to the high temperature-defatted walnut protein powder,there was no significant difference between the peptides with or without pretreatment.关键词
核桃肽/抗氧化活性/微波/超声波/加热/碱提Key words
walnut peptides/antioxidant activity/microwave/ultrasonic wave/heat/alkali extracting分类
轻工纺织引用本文复制引用
吕莹,杨柏崇,王莹,陈怡,陈文茜,韩涛..预处理对核桃肽抗氧化活性的影响[J].食品工业科技,2013,34(2):286-289,4.基金项目
北京市教委科技发展计划项目(KM201310020016) （KM201310020016）
北京农学院三项基金重点项目(10-ZD-SP-06). （10-ZD-SP-06）
