摘要
以绿豆蛋白为原料,研究碱性蛋白酶酶解制备绿豆多肽的工艺,以水解度(DH%)为指标,得到酶解最佳条件为:酶与底物比([E]/[S])3.5%,温度55℃,pH值9.0,底物浓度为2%,酶解时间为120min。抗氧化试验结果表明:绿豆多肽有良好的还原能力,其对羟自由基和超氧阴离子的清除作用的IC50分别是13.96,12.67mg/mL,抗脂质过氧化能力的IC50为15.77mg/mL。绿豆多肽在4种抗氧化体系中均表现出较强的抗氧化性。
Mung bean polypeptides were produced by Alcalase hydrolysis mung bean protein.The degree of hydrolysis(DH%)was used as the indicators to determine the optimum enzymolysis conditions.The results showed:enzyme to substrate ratio([E]/[S])is 3.5%,temperature is 55 ℃,pH value is 9.0,mung bean protein concentration is 2%and hydrolysis time is 120min.The antioxidant activity of mung bean polypeptides were as follows:mung bean polypeptides had good reductive activity,the IC50of hydroxyl radicals scavenging,hydrogen peroxide scavenging and liposome peroxide were 13.96mg/mL,12.67mg/mL and 15.77mg/mL respectively.Mung bean polypeptides showed strong antioxidant capacity in the four antioxidant experiments.
出处
《食品与机械》
CSCD
北大核心
2010年第6期79-82,共4页
Food and Machinery
关键词
绿豆
多肽
抗氧化
mung bean
polypeptide
antioxidant activity