摘要
采用Alcalase和Neutrase双酶分步水解法,制备了水解度约为24%的大豆多肽,用截留分子量分别为30000、10000、5000Da的超滤膜将其分离成4个分子量段,对不同分子量段大豆多肽的溶解性、起泡性及起泡稳定性、乳化性及乳化稳定性、抗氧化性和ACE抑制活性进行了研究。
Soybean peptides with DH of about 24% were produced by Alcalase and Neutrase, and were cut off into 4 parts by ultrafiltration membranes with 30000 MWCO （Molecular Weight Cutoff）, 10000 MWCO, 5000 MWCO respectively. The solubility, foam property and foam stability, emulsify property and emulsify stability and antioxidative activity and ACE inhibitory activity of the different parts of soybean peptides were studied respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第5期109-112,共4页
Food Science
关键词
大豆多肽
超滤
抗氧化性
ACE抑制活性
soybean peptides
ultrafiltration
antioxidative activity
ACE inhibitory activity
