食品与机械2016，Vol.32Issue(10)：35-39,5.DOI:10.13652/j.issn.1003-5788.2016.10.008
加工条件对辣木籽肽抗氧化活性的影响
Effects of different processing conditions on antioxidant activity of Moringa oleifera Lam.Peptide
刘华勇 1赵强忠 1马彩霞 2林恋竹 1廖超林 3陈国慧 3古坚银3
作者信息
- 1. 华南理工大学食品科学与工程学院,广东广州 510640
- 2. 浙江大学生物系统工程与食品学院,浙江杭州 310058
- 3. 广东华谷辣木生物科技有限公司,广东广州 510760
- 折叠
摘要
Abstract
Studied the effect of the antioxidant activity of moringa seeds peptide caused by temperature,pH,metal ion,carbohydrate based on producing antioxidant peptides with aqueous enzymatic method.The experiment showed that if the moringa seeds peptide was heated with 115 ℃ for 20 min,its antioxidant activity could be improved obviously.The moringa seeds peptide's antioxidant activity was higher in acid environment.Under the acid environment,if the moringa seeds peptide was heated,its antioxidant activity could be improved higher.Under the non-heat treatment,as the rising of the metal ion's density,the antioxidant activity of moringa seeds peptide could be improved with different levels.With heat treatment,as the rising of the Ca2+,Mg2+,Zn2+,K+ the antioxidant activity of moringa seeds peptide could be lower a little bit.But the antioxidant activity of moringa seeds peptide could be improved obviously as the rising of Cu2+ density.The antioxidant activity of moringa seeds carbohydrate could be improved greatly by adding carbohydrate substances such as fructose,galactose,glucose,lactose,sucrose,mannose,maltose,G-OS.The order of the carbohydrate substances that can help to improve the antioxidant activity of moringa seeds peptide is fructose＞galactose＞GOS＞glucose＞ lactose=sucrose=mannose=maltose.The study can take the moringa seeds peptide as functional ingredient in the development of food to give theoretical and method guidance.关键词
辣木籽/肽/抗氧化/稳定性Key words
Moringa oleifera Lam.seed/peptide/antioxidation/stability引用本文复制引用
刘华勇,赵强忠,马彩霞,林恋竹,廖超林,陈国慧,古坚银..加工条件对辣木籽肽抗氧化活性的影响[J].食品与机械,2016,32(10):35-39,5.
