摘要
酶解产物以清除DPPH自由基能力为指标,由3种食品级蛋白酶确定制备乳源蛋白抗氧化肽的最佳蛋白酶种类及其酶解工艺,考察其酶解产物的抗氧化能力。结果表明:中性蛋白酶是制备乳源蛋白抗氧化肽的优选蛋白酶,酶解工艺为温度45℃,pH为6.0,酶解时间2.5 h,底物浓度4.5%。
This hydrolyzate to clear the DPPH radical scavenging ability as an index, the three kinds of foodgrade protease preparation of milk-derived protein to determine the best antioxidant peptide and the enzyme protease type of process, investigation of their antioxidant capacity of hydrolysates. The results show that the neutral protease preparation of milk-derived protein was the preferred antioxidant peptides from protease digestion conditions were ： temperature 45℃, pH 6.0, reaction time 2.5 h, substrate concentration 4.5 %.
出处
《食品研究与开发》
CAS
北大核心
2011年第10期101-103,共3页
Food Research and Development
关键词
乳清蛋白
中性蛋白酶
抗氧化肽
whey protein
neutral protease
antioxidant peptides
