荞麦多肽的制备及其抗氧化活性的研究

Study on Preparation of Peptides from Buckwheat and Antioxidative Activity

本文以荞麦多肽浓度和水解度(DH)为评价指标,分别研究了木瓜蛋白酶、Protamex酶、Alcalase酶、Flavourzyme蛋白酶、Neutrase中性蛋白酶酶解荞麦复合蛋白的最佳工艺,研究了超声波预处理对酶解效果的影响;并采用亚油酸-硫氰酸铁法对制得的荞麦多肽液在脂类中的抗氧化活性进行了测定。

This paper studied the optimum conditions of Papain, Protamex enzyme, Alcalase food grade enzyme, Flavourzyme and Neutrase on buckwheat protein and effect of ultrasonic disposal before hydrolyzation on peptide concentration and hydrolysis degree （DH）. The antioxidative activity of buckwheat peptides had been determined using linoleic acid-KSCN method.