摘要
以茶籽饼粕为原料,研究了超声波预处理条件对酶解茶籽粕蛋白制备抗氧化肽的水解度和抗氧化活性的影响。以茶粕抗氧化肽的还原力为评价指标,得到超声波处理的最佳工艺条件:超声功率720W,超声初始温度60℃,超声时间40min。在上述条件下,水解度的增长率为32.52%,抗氧化肽还原力吸光值达0.823。与未处理的对照组比较发现,超声处理可以显著提高抗氧化肽的活性,其中.OH清除率、O2-.清除率、还原力吸光值的增长率分别为79.33%、71.72%、113.8%。
The effects of ultrasonic pretreatment on hydrolysis degree（DH）,and antioxidative for preparation of antioxidant peptides from camellia seeds cake was studied,in which camellia seeds cake was used as raw material.The optimum conditions of the ultrasonic pretreatment were obtained by ferric reducing ability of power（FRAP）.The results showed that the optimal ultrasonic treatment conditions were ultrasonic power 720W,treating for 40min at 60℃,Under the optimum conditions the DH improved 32.52% and the FRAP under above conditions at 0.823.Compared with the traditional method,ultrasonic pretreatment could raise the activity of antioxidant peptides.The scavenging rate for ·OH free radicals,scavenging rate for O2-· free radicals and the FRAP of the antioxidant peptides after ultrasonic pretreatment were increased respectively by 79.33%,71.72%,113.8%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第5期52-55,58,共5页
Science and Technology of Food Industry
基金
国家自然科学基金(20976036)
广东省科技计划项目(2010B031700014)
关键词
茶籽粕蛋白
超声
酶解
抗氧化肽
camellia seeds cake protein
ultrasonic
enzymatic hydrolysis
antioxidant peptides
