摘要
茶花花粉蛋白经过风味酶(外切酶)和中性蛋白酶(内切酶)组成的复合酶水解得到活性肽,并进一步研究活性肽的抗氧化特性。结果表明:茶花花粉多肽有很强的抗氧化性,总抗氧化能力、还原力、清除DPPH自由基的能力、抑制羟自由基的能力、清除超氧阴离子能力均随着水解度的增加而增强。
The complex of flavourzyme and neutral protease was used to hydrolyze protein from camellia pollen to obtain bioactive peptides. This paper deeply studied in vitro antioxidation of bioactive peptides from camellia pollen. The experimental results indicated that peptides of camellia pollen have good antioxidative abilities, such as scavenging DPPH free radical, reducing, inhibiting superoxide anion, scavenging hydroxyl free radical, and general capacity of anti-oxidation, and all those capacities were enhanced with the improvement of hydrolysis degrees.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第8期58-61,共4页
Food Science
关键词
茶花花粉
复合酶
多肽
抗氧化性
camellia pollen
complex-enzyme
peptides
antioxidation
