摘要
以牛奶为原料,研究牛奶蛋白肽抗氧化活性。结果表明:牛奶蛋白肽制备工艺为pH 7.4、温度35.7℃、底物质量浓度31.3 g/L、加酶量72771 U/g。同时,牛奶蛋白肽对DPPH·、·OH和O_(2)^(-)·具有较强清除能力,有较强的还原能力,对猪油有较好的抗氧化能力。
Milk was used as raw material to study the antioxidant activity of milk protein peptide.The results showed that:the preparation technology of milk protein peptide was pH 7.4,temperature was 35.7℃,substrate concentration was 31.3 g/L,and enzyme dosage was 72771 U/g.At the same time,milk protein peptide had strong scavenging ability to DPPH·、·OH、O_(2)^(-)·,and had strong reduction ability,and had good antioxidant capacity to lard.
作者
平秋婷
PING Qiuting(Institute of Bioengineering,Guangdong Academy of Science(Guangzhou Sugar Cane Research Institute),Guangzhou 510316)
出处
《食品工业》
CAS
2021年第6期216-220,共5页
The Food Industry
基金
广州市科技计划项目“食品中功能性低聚糖色谱质谱检测技术与标准化研究”(201806010093)。
关键词
牛奶
蛋白肽
抗氧化活性
检测
milk
protein peptide
antioxidant activity
detection
