摘要
研究了米糠抗氧化肽制备的最佳酶解工艺及抗氧化活性。结果表明,影响米糠抗氧化肽制备的各因素的排列顺序为:时间>pH>[E]/[S]>温度,制备米糠抗氧化肽的最佳酶解工艺条件为:[E]/[S]1.0%,时间5h,温度40℃,pH9.0,该条件下制备的米糠抗氧化肽有很强的还原力,对超氧阴离子自由基和羟基自由基有很强的清除作用,且呈一定的量效关系,提示它在天然抗氧化剂及功能性食品领域具有很大的研究开发价值。
The optimum hydrolytic process of producing antioxidant peptide from rice bran and antioxidant activity were studied, The results showed that the rank of affecting factors was time 〉pH 〉[E]/[S] 〉 temperature, the optimum hydrolytic condition of producing antioxidant peptide from rice bran was [E]/[S]1.0% ,time 5h, temperature 40℃ ,pH 9.0, antioxidant peptide produced on this condition had better reducing power, stronger scavenging activities to O2^-↑· and ·OH, and scavenging rate was liner with its concentration to a certain extent, indicating it was worth while to study and develop in the field of natural antioxidant and functional food.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第7期145-147,共3页
Science and Technology of Food Industry
基金
安徽省高校青年教师科研资助计划项目(2006jqll97)
关键词
米糠
酶解
抗氧化肽
rice bran
enzymolysis
antioxidant peptide
