| 尚新彬,王富刚,豆康宁.花生肽抗氧化性及抗氧化稳定性的研究[J].中国油脂,2015,40(2):.[SHANG Xinbin,WANG Fugang,DOU Kangning.Antioxidation and antioxidative stability of peanut peptide[J].China Oils and Fats,2015,40(2):.] |
| 花生肽抗氧化性及抗氧化稳定性的研究 |
| Antioxidation and antioxidative stability of peanut peptide |
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| DOI： |
| 中文关键词: 花生肽 抗氧化性 抗氧化稳定性 |
| 英文关键词:peanut peptide antioxidation antioxidative stability |
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| 中文摘要: |
| 采用中性蛋白酶酶解花生蛋白制备花生肽，并对其抗氧化性及抗氧化稳定性进行研究。结果表明：采用中性蛋白酶酶解花生蛋白，最大水解度达8.0%，此条件下花生肽的平均相对分子质量为1 500；花生蛋白水解度在0~8.0%的范围内，花生肽抗氧化性随着水解度的增大而增大；花生肽抗氧化稳定性受加热和冷冻条件的影响较小，受pH的影响较大。 |
| 英文摘要: |
| The peanut peptide was prepared by the enzymolysis of peanut protein using neutral protease, and the antioxidation and antioxidative stability of peanut peptide were studied. The results showed that the maximum degree of hydrolysis of peanut protein enzymolysed by neutral protease was 8.0%, and the average relative molecular weight of the corresponding peanut peptide was 1 500; the antioxidation of peanut peptide increased with the degree of hydrolysis of peanut protein increasing from 0 to 8.0%; the antioxidative stability of peanut peptide was less influenced by heating and freezing conditions, but strongly influenced by pH. |
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