本文關(guān)鍵詞： 花生粕 肽 超聲波-復(fù)合酶 提取 抗氧化　出處：《食品研究與開發(fā)》2017年17期 　論文類型：期刊論文

【摘要】：以花生粕為原材料,花生粕抗氧化肽含量、DPPH自由基清除率為指標(biāo),研究不同酶解時(shí)間、超聲處理時(shí)間、超聲波功率、酶解溫度等處理?xiàng)l件對(duì)花生粕抗氧化肽提取效果的影響。研究花生粕抗氧化肽對(duì)3種自由基的清除效果。試驗(yàn)結(jié)果表明:最佳提取條件為:底物濃度8%,超聲波功率為150 W、超聲處理時(shí)間5 min、酶解溫度為45℃、酶解時(shí)間為1.5 h,此條件下花生粕抗氧化肽含量7.01 mg/mL,DPPH自由基清除率達(dá)到89.22%。超聲波-復(fù)合酶耦合法制備的花生粕抗氧化肽對(duì)3種自由基均有較強(qiáng)的清除能力,且清除醇溶性自由基能力最強(qiáng)。
[Abstract]:With peanut meal as raw material and antioxidant peptide content and DPPH free radical scavenging rate as index, different enzymatic hydrolysis time, ultrasonic treatment time and ultrasonic power were studied. The effects of enzymatic hydrolysis temperature on the extraction of antioxidant peptides from peanut meal were studied. The results showed that the optimal extraction conditions were: substrate concentration 8%. Ultrasonic power was 150W, ultrasonic treatment time was 5 min, enzymatic hydrolysis temperature was 45 鈩，

本文編號(hào)：1469456