摘要
采用木瓜蛋白酶水解文蛤蛋白制备小分子肽后利用凝胶层析初步分离并对抗氧化性进行了相关研究,自由基清除率是反应抗氧化性的重要指标,因此研究的重点是测定羟自由基和超氧自由基清除率。结果表明,木瓜蛋白酶解产物中对羟自由基的清除率最高,可达到95.8%,其分子量为1350;对超氧自由基清除率最高却只有44.7%,其分子量为397。
The purpose of this study was to preparation the small peptide of the hydrolysates from meretrix meretrix linnaeu, and study of the antioxidant activity by papain. Free radical elimination factor is important reaction antioxidation nature index, so this article discuss the elimination factor of OH· and O2^-· mainly. Result is indicated： the highest SA of OH. is 95.8% of the paptide, And its molecular weight was 1350. The highest elimination factor of O2^-· is 44.7%, and its molecular weight was 397.
出处
《食品科技》
CAS
北大核心
2008年第3期180-182,共3页
Food Science and Technology
关键词
文蛤
酶解
活性肽
羟自由基
超氧自由基
meretrix meretrix linnaeu
enzymatic hydrolysis
bioactive peptides
OH·
O2^-·
