摘要
以Alcalase碱性蛋白酶水解制备的鹰嘴豆多肽为原料,离体实验结果表明,鹰嘴豆肽在实验浓度(0.1～500mg/mL)范围内均具有较强的还原能力;其AOV值为15.47mg/g,抗氧化能力强于大豆蛋白;同时对超氧阴离子O2-·的清除率高达34.72%,在实验浓度(0.1～50mg/mL)范围内,其羟基·OH自由基的清除能力亦很强。提示鹰嘴豆肽可作为功能性添加剂用于食品工业。
The radical-scavenging effect of chickpea peptide were studied in this papter. The results in vitro showed that chickpea peptide with experiments concentrations（0.1-500 mg/mL） had strong reduction capacity. Its AOV value 15.47 mg/g. The antioxidant capacity was stronger than soy protein in the same concentration. At the same time, its removing O2^-. rate was as high as 34.72%. As for .OH radicals, the removing activity were also very strong. All the results indicated that the chickpea polypeptide can use for functional supplements.
出处
《食品科技》
CAS
北大核心
2009年第3期173-176,共4页
Food Science and Technology
基金
江苏瑞迪生科技有限公司项目(432004-01)
国家大学生创新性实验计划项目
关键词
鹰嘴豆肽
还原能力
抗氧化
清除作用
chickpea peptides
reduction capacity
antioxidation
scavenging effect
