摘要
研究了中性蛋白酶AS1.398、Neutrase及碱性蛋白酶Alcalase FG2.4L、Proleather FG-F、Protease S水解苜蓿叶蛋白的进程特性,考察了五种蛋白酶水解物及不同DH的Alcalase FG2.4L酶解物对二苯代苦味肼基自由基(DPPH·)清除能力的影响。结果表明,碱性蛋白酶Alcalase FG2.4L是制备苜蓿叶蛋白抗氧化肽的最适水解酶,其DH20的酶解物浓度为1.6mg/ml时对DPPH·清除率达80%以上;其酶解物中相对分子质量小于1000的组分所占比例最高,达到67.86%;酶解物的DH与DPPH·清除率之间不存在线性关系。
The best protcasc was chosen according to the antioxidation effect of hydrolysates, which were prepared by hydrolyzing for alfalfa leaf protein with AS 1.398, Ncutrasc, Alcalasc, Proleather FG-F and Protease S respectively, against DPPH radical. The results showed that the hydrolysatcs prepared by Alcalase FG 2.4L has the strongest antioxidation against DPPH radical.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第7期342-346,共5页
Food Science
