摘要
为筛选天然抗氧化剂,以酵母抽提物为原料,用中性蛋白酶水解酵母蛋白,以DPPH自由基清除率为指标考察酶解液的抗氧化性,得到酶解的最佳条件为:酵母添加量2.0%,酶添加量4%,温度55℃,pH值6.5,此时DPPH自由基清除率达到84.7%,表现出较强的抗氧化性.此外,将酶解液应用于食用油保鲜,一周后测油脂过氧化值和酸价,结果表明:酵母酶解液能延缓油脂的氧化酸败作用,效果与抗坏血酸相当.
In order to obtain a natural antioxidant from yeast,yeast protein was enzymatic hydrolyzed with neutral protease,and the scavenging rate of DPPH radical of the enzymolysis liquid was determined as its antioxidant index. Orthogonal design experiments were carried out and the the optimal parameters were determined as follows：addition rate of yeast to be 2. 0%,neutral protease to be 4%,the best temperature for enzymatic hydrolysis to be55 ℃,solution pH value of 6. 5. With such conditions,the highest scavenging rate of DPPH radical of 84. 7% was achieved. In addition,the hydrolysate was added in cooking oil and the peroxide value and acid value after one week storage indicated the that yeast hydrolysate demonstrated a good antioxidant capacity comparable to ascorbic acid,hence was able to delay oil oxidative rancidity.
出处
《嘉应学院学报》
2016年第11期42-45,共4页
Journal of Jiaying University
关键词
酵母
中性蛋白酶
酶解
抗氧化性
yeast
neutral protease
enzymolysis
antioxidant activity
