| 南瓜籽仁蛋白多肽的酶法制备和抗氧化活性研究 |
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| 引用本文： | 张淑蓉,武瑜,梁叶星,钟耕.南瓜籽仁蛋白多肽的酶法制备和抗氧化活性研究[J].食品工业科技,2012,33(3):241-244. |
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| 作者姓名： | 张淑蓉 武瑜 梁叶星 钟耕 |
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| 作者单位： | 1. 西南大学食品科学学院,重庆,400716
2. 西南大学食品科学学院,重庆400716 重庆市特色食品工程技术研究中心,重庆400715 |
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| 基金项目： | 重庆市高校优秀科技成果转化项目(KJZH08221) |
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| 摘 要： | 以酸溶性氮得率为评价指标,用木瓜蛋白酶制备南瓜籽仁蛋白多肽。通过正交实验优化酶解条件,确定其最佳酶解工艺为:底物浓度1%、加酶量4%、酶解温度60℃、酶解时间4h,经验证实验所得南瓜籽多肽酶解液的酸溶性氮得率为43.52%±0.39%,其多肽的抗氧化活性可达到VC的20%以上。
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| 关 键 词： | 南瓜籽粕 酶解 多肽 抗氧化 |
Preparation of pumpkin seed peptide by enzymatic hydrolysis and its antioxidative activity |
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| ZHANG Shu-rong,WU Yu,LIANG Ye-xing,ZHONG Geng.Preparation of pumpkin seed peptide by enzymatic hydrolysis and its antioxidative activity[J].Science and Technology of Food Industry,2012,33(3):241-244. |
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| Authors: | ZHANG Shu-rong WU Yu LIANG Ye-xing ZHONG Geng |
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| Affiliation: | 1,2,(1.College of Food Science,Southwest University,Chongqing 400716,China;2.Engineering Technique Research Center of Chongqing for Special Food,Chongqing 400715,China) |
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| Abstract: | The preparation of pumpkin seed peptide with enzyamtic hydrolysis was studied,acid soluble nitrogen was used as a evaluating target.The optimal conditions of the process were obtained by orthogonal experiment as follows:substrate concentration 1%,enzyme dosage 4%,incubate temperature 60℃,and time 4h.Under these conditions,experiment validates that acid soluble nitrogen yield was 43.52%±0.39%.And the antioxidative activity of the peptide was more than 20% of that of VC. |
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| Keywords: | pumpkin seed meal enzymatic hydrolysis peptides antioxidative activity |
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