摘要
研究了绿豆抗氧化活性肽的酶解制备工艺,并以Vc和BHT作为对照,对所制备的绿豆抗氧化活性肽的体外抗氧化活性进行了研究。结果表明:中性蛋白酶为制备绿豆抗氧化活性肽的理想蛋白酶,其最佳酶解工艺参数为:底物浓度2%,酶解pH 6.5,酶解温度50℃,加酶量5 000 u/g,酶解时间120 min。按此工艺条件制备的绿豆抗氧化活性肽具有较强的体外抗氧化活性,其抗氧化能力低于Vc,而高于BHT。
The preparation of mung bean antioxidant peptide and its antioxidant capacity in vitro were studied and the results showed that neutral protease was the ideal protease for the preparation of mung bean antioxidant peptide.The best enzymatic hydrolysis technological parameters were as follows：substrate concentration 2％,hydrolysis pH 6.5,reaction temperature 50 ℃,enzyme concentration 5 000 u/g,reaction time 120 min.The mung bean antioxidant peptide prepared with these enzymatic hydrolysis technological parameters presented strong antioxidant activity and its antioxidant capacity was higher than that of BHT,but lower than that of Vc.
出处
《江西农业大学学报》
CAS
CSCD
北大核心
2013年第5期1063-1069,共7页
Acta Agriculturae Universitatis Jiangxiensis
基金
科技部农业科技成果转化项目(2011CB23600017)
关键词
绿豆蛋白
酶解
抗氧化肽
活性
mung bean
enzymatic hydrolysis
antioxidant peptide
activity
