摘要
研究了浸麦阶段添加肌醇对大麦发芽过程中水溶蛋白抗氧化活性的影响,测定了发芽过程中蛋白酶的活力。通过DPPH法和羟基自由基法测定麦芽蛋白质抗氧化、清除自由基的能力。试验表明,麦芽蛋白对DPPH和羟基自由基的清除率大大提高,在96h时达到最大值。试验证明,添加肌醇后,麦芽中3×10^3-1×10^4分子量的小分子蛋白质抗氧化性增强是麦芽水溶蛋白质抗氧化性提高的主要原因。
The antioxidant activity of soluble protein in steeping stage added inositol during the process of barley germination was studied. Protease activity was determined during germination. Abilities of scavenging free radicals and oxidation resistance were measured by DPPH method and hydroxyl radicals method. Tests showed that barley protein on DPPH and hydroxyl radical scavenging rate greatly increased and reached a maximum at 96 h. Experiments showed that, after adding inositol, enhancement for oxidation resistance of small protein in 3×10^3-1×10^4 molecular weight in barley was the main causes of antioxidant activity increase of soluble protein.
出处
《食品工业》
北大核心
2014年第11期264-267,共4页
The Food Industry
