摘要
以燕麦麸皮为原料,研究了燕麦麸皮中蛋白质在Alcalase酶和Protamex酶的作用下的水解,测定了其在不同水解时间下的水解产物的分子量,并对燕麦麸皮水解产物去除羟自由基能力进行了初步测定。结果表明,用Alcalase酶和Protamex酶水解燕麦麸皮,水解时间越长,水解产物分子量越小。在同样的水解条件下,Protamex酶水解产物的分子量大于Alcalase酶水解产物的分子量,而且Protamex酶水解产物去除羟自由基能力大于Alcalase酶的水解产物。本实验为燕麦麸皮水解产物应用于食品提供了一定的理论基础。
Using oat bran as raw material, the protein hydrolyzed by the Alcalase and Protamex was studied, and then the molecular weight of hydrolysate and its ability of eliminated hydroxy radical were determined, The results showed that the molecule weight of oat peptide was decreasing with time growing by gel chromatography. The molecular weight of hydrolysate by Protemax was higher than hydrolyzed by Alcalase, and also eliminated hydroxyl radical ability of hydrolysate by Protemax was better than hydrolyzed by Alcalase, This research provided primary theory basis for hydrolyzed of oats bran using in food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期120-122,共3页
Science and Technology of Food Industry
关键词
燕麦麸皮
酶解
凝胶色谱
羟自由基
oat bran
enzymatic hydrolysis
gelchromatography
hydroxyl radical
