| 菜籽多肽的制备及羟自由基的清除作用 |
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| 引用本文： | 周鸿翔,邱树毅,何永芳,文红梅. 菜籽多肽的制备及羟自由基的清除作用[J]. 中国酿造, 2009, 0(6) |
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| 作者姓名： | 周鸿翔 邱树毅 何永芳 文红梅 |
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| 作者单位： | 贵州大学,化工学院,贵州,贵阳,550003 |
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| 摘 要： | 以菜籽蛋白为原料，用碱性蛋白酶对菜籽蛋白进行部分水解。结果表明，水解得到的多肽对Fenton体系产生的羟自由基有清除能力。通过正交试验，得出最优水解条件为碱性蛋白酶[E]=4000U／g，温度为50℃，ph10．0，控制水解3h，水解度14．98％的条件时，菜籽多肽的羟自由基清除能力最强，为14．65％。
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| 关 键 词： | 菜籽蛋白 水解 羟自由基 清除能力 |
Preparation of rapeseed polypeptides and its effects on the elimination of hydroxyl radicals |
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| ZHOU Hongxiang,QIU Shuyi,HE Yongfang,WEN Hongmei. Preparation of rapeseed polypeptides and its effects on the elimination of hydroxyl radicals[J]. China Brewing, 2009, 0(6) |
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| Authors: | ZHOU Hongxiang QIU Shuyi HE Yongfang WEN Hongmei |
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| Abstract: | The hydrolyztic process of the rapeseed protein by alcalase was studied.The results indicated that the rapeseed polypeptides had activity to eliminate hydroxyl radicals in Fenton reaction.According to orthogonal test, the highest activity of rapeseed polypeptides on hydroxyl radical elimination was achieved as 14.65% when the hydrolysis was conducted under follow conditions: [E]=4000U/g, temperrature=50℃, pH 10.0, hydrolyztic time 3h, and hydrolyzing degree (DH) 14.98%. |
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| Keywords: | rapeseed polypeptides hydrolyze hydroxyl radical elimination activity |
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