摘要
以菜籽蛋白酶解粗液为研究对象,利用粉末活性炭对其进行脱色处理,优化了脱色条件,并且分析了脱色处理对菜籽肽纯度、氨基酸组成、相对分子质量分布和抗凝血活性的影响。结果表明,在酸性条件下(pH2.5)、粉末活性炭用量3%时酶解液的脱色效果最好。与菜籽粗肽相比,活性炭脱色肽的色泽虽明显改善,但蛋白质含量有所下降,疏水性氨基酸含量减少,相对分子质量小于1000的组分有所减少,抗凝血活性减弱。
The effect of decolorization treatment by activated carbon on the properties of rapeseed antithrombotic peptides was investigated. The treatment conditions were optimized and the peptide purity, amino acid composition, molecular weight distribution, and antithrombotic activities were also analyzed. The results showed that the optimal treatment conditions were use of 3% activated carbon at pH 2.5. Compared with the crude rapeseed peptides, though the color of the peptides treated by activated carbon was improved, their protein content and hydrophobic amino acids were decreased, and the peptide fractions（MW1000 u） were reduced and the antithrombotic activities were weakened as well.
出处
《食品科技》
CAS
北大核心
2016年第8期51-55,共5页
Food Science and Technology
基金
河南省高校科技创新人才支持计划项目(13HASTIT005)
关键词
脱色
活性炭
菜籽
抗凝血肽
decolorization
activated carbon
rapeseed
antithrombotic peptides
