摘要
以花生蛋白为原料,利用碱性蛋白酶酶解,研究了花生蛋白的酶解规律,同时研究了酶解产物在抗氧化能力、羟自由基(HO.)的清除能力和亚油酸自氧化法测定3种体系的抗氧化特性。结果表明,花生蛋白酶解过程中水解度随时间的变化表现为快速增加和平稳阶段,酶解产物在3种体系中都表现出较强的抗氧化能力。
Peanut protein was subjected to enzymatic hydrolysis by alcalase in the present study. The antioxidation activity of the peanut protein hydrolysates in three different systems （antioxidant value, hydroxyl free radical scavenging activity and linoleic acid system） was investigated. The resltant hydrolysates had obvious antioxidation activity in these three systems.
出处
《农产品加工（下）》
2009年第11期8-10,共3页
Farm Products Processing
基金
河南省高校科技创新团队支持计划(2008IRTSTHN006)
关键词
花生蛋白
酶解
抗氧化特性
peanut protein
enzymatic hydrolysis
antioxidation activity
