摘要
采用水溶法制备腐乳低聚肽,对其进行理化及氨基酸组成分析,通过与抗坏血酸对比·OH、DPPH·和O_2^-·的清除能力,评价腐乳低聚肽抗氧化活性。结果表明:腐乳低聚肽总蛋白质含量为85.47%,氨基酸组成丰富,富含抗氧化性氨基酸,必需氨基酸含量为34.43%,具有抗氧化活性的氨基酸总量为30.5%;抗氧化试验结果显示,腐乳低聚肽具有一定的自由基清除能力,对·OH、DPPH·和O_2^-·的半抑制浓度IC50值分别为5.8,6.1,9.7mg/mL。因此,腐乳中低聚肽具有较强的抗氧化活性。
By water soluble preparation of oligo peptide of fermented bean curd,physico-chemical analysis and amino acid composition analysis,through and ascorbic acid comparison · OH,DPPH ·,O2^-·free radical scavenging capacity,evaluation of fermented bean curd oligopeptides antioxidant activity of the oligopeptides.The results showed that the total protein content of fermented bean curd oligopeptides 85.47%.The amino acid composition of the rich,rich in antioxidant amino acids must amino acid content of 34.43%,with the total amino acid content of antioxidant activity was 30.5%;antioxidation experiment results show,fermented bean curd oligopeptides with free radical scavenging capacity and of·OH,DPPH·,O2^-·free radical half inhibitory concentration（IC50）was 5.8,6.1,9.7mg/mL respectively.Therefore,oligo peptide has strong antioxidant activity in pickled tofu.
出处
《食品与机械》
CSCD
北大核心
2016年第5期162-164,共3页
Food and Machinery
关键词
腐乳
低聚肽
氨基酸
抗氧化
pickled tofu
oligopeptides
amino acids
antioxidant activity
