| 菜籽水解蛋白的组成及性质研究 |
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| 引用本文： | 王瑛瑶,魏翠平,栾 霞,张霜玉,杜传林.菜籽水解蛋白的组成及性质研究[J].食品科学,2010,31(21):72-75. |
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| 作者姓名： | 王瑛瑶 魏翠平 栾 霞 张霜玉 杜传林 |
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| 作者单位： | 国家粮食局科学研究院 |
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| 基金项目： | “十一五”国家科技支撑计划项目(2009BABD1B0305) |
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| 摘 要： | 对水酶法提油技术得到的菜籽水解蛋白的组成、物化性能及体外功能特性进行研究。菜籽水解蛋白主要由粗蛋白质、总糖和灰分组成，含量分别为54.95%、28.83%、14.82%，粗蛋白中疏水性氨基酸含量为37.21g/100g。菜籽水解蛋白具有良好的溶解性和高质量浓度下保持流动的特性。水解蛋白体外还原能力和清除自由基能力显著，具有体外抗氧化活性。
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| 关 键 词： | 菜籽水解蛋白 组成 物化性能 抗氧化活性 |
| 收稿时间： | 2010-05-13 |
Chemical Composition and Functional Properties of Rapeseed Protein Hydrolysates Left after Aqueous Enzymatic Extraction of Oil |
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| WANG Ying-yao,WEI Cui-ping,LUAN Xia,ZHANG Shuang-yu,DU Chuan-lin.Chemical Composition and Functional Properties of Rapeseed Protein Hydrolysates Left after Aqueous Enzymatic Extraction of Oil[J].Food Science,2010,31(21):72-75. |
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| Authors: | WANG Ying-yao WEI Cui-ping LUAN Xia ZHANG Shuang-yu DU Chuan-lin |
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| Affiliation: | Academy of State Administration of Grain, Beijing 100037, China |
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| Abstract: | The chemical composition, physico-chemical properties and in vitro functional properties of the rapeseed protein hydrolysates (RPHs) left after aqueous enzymatic extraction of oil were studied. The hydrolysates mostly consisted of protein, carbohydrate and ash, and the contents were 54.95%, 28.83% and 14.82%, respectively. The hydrophobic amino acid content was 37.21 g/100 g protein. The hydrolysates had an excellent solubility and lower viscosity at high concentration. Their reducing power and abilities to scavenge DPPH and hydroxyl free radicals were all obvious, indicating good antioxidant effect in vitro. |
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| Keywords: | rapeseed protein hydrolysates composition physico-chemical properties antioxidant activity |
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