超声波-复合酶耦合法制备花生粕抗氧化肽研究

发布时间：2018-01-28 02:02

  本文关键词： 花生粕 肽 超声波-复合酶 提取 抗氧化　出处：《食品研究与开发》2017年17期 　论文类型：期刊论文

【摘要】：以花生粕为原材料,花生粕抗氧化肽含量、DPPH自由基清除率为指标,研究不同酶解时间、超声处理时间、超声波功率、酶解温度等处理条件对花生粕抗氧化肽提取效果的影响。研究花生粕抗氧化肽对3种自由基的清除效果。试验结果表明:最佳提取条件为:底物浓度8%,超声波功率为150 W、超声处理时间5 min、酶解温度为45℃、酶解时间为1.5 h,此条件下花生粕抗氧化肽含量7.01 mg/mL,DPPH自由基清除率达到89.22%。超声波-复合酶耦合法制备的花生粕抗氧化肽对3种自由基均有较强的清除能力,且清除醇溶性自由基能力最强。
[Abstract]:With peanut meal as raw material and antioxidant peptide content and DPPH free radical scavenging rate as index, different enzymatic hydrolysis time, ultrasonic treatment time and ultrasonic power were studied. The effects of enzymatic hydrolysis temperature on the extraction of antioxidant peptides from peanut meal were studied. The results showed that the optimal extraction conditions were: substrate concentration 8%. Ultrasonic power was 150W, ultrasonic treatment time was 5 min, enzymatic hydrolysis temperature was 45 鈩，

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