摘要
采用单因素试验和响应面分析的方法确定了花生粕酶解制备抗氧化肽最佳工艺参数,条件为:底物浓度8%、加酶量8070U/g底物,pH7.7,温度55℃、时间3h,该条件下得到的花生抗氧化肽羟自由基清除率为62.15%。
Based on the results of one-factor-at-a-time-technique,a three-level Box-Behnken factorial design combining with response surface analysis（RSA）was employed to optimize the enzymatic hydrolyze condition of antioxidant peanut peptides.The conditions were：substrate concentration 8.0%,proteases concentration 8070U per gram substrate,pH7.7,temperature 55℃,and time 3.0h.The peanut peptides scavenging rate on this conditions was 62.15%.
出处
《中国食品添加剂》
CAS
北大核心
2011年第2期136-141,190,共7页
China Food Additives
关键词
花生肽
酶水解
抗氧化
自由基
peanut peptides
enzymatic hydrolysis
antioxidant activity
free radical
