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食品研究与开发:2019,40(13):105-109
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多指标评价酶解蚕蛹蛋白产物的抗氧化活性
(河南科技大学食品与生物工程学院,河南洛阳471003)
Evaluation of Antioxidant Activity of Protein Products from Enzymatic Hydrolysis of Silkworm Pupae by Multiple Indicators
(CollegeofFoodBioengineering,HenanUniversityof ScienceandTechnology,Luoyang471003,Henan,China)
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投稿时间:2019-03-26    
中文摘要: 以DPPH·清除率、O2-·清除率、还原能力和金属离子螯合力等4 种常用的体外抗氧化模型,研究蚕蛹酶解产物的抗氧化活性。研究结果表明:8 种酶解产物中,碱性蛋白酶酶解产物的综合抗氧化能力较好,DPPH·清除率为38.91%;O2-·清除率为43.69%;还原能力为1.982;金属离子螯合力为0.624。
中文关键词: 蚕蛹蛋白  酶解  多肽  抗氧化活性  清除率
Abstract:The antioxidant activity of the enzymatic products of silkworm pupa powder were studied by four common in vitro antioxidant models such as DPPH·scavenging activities,O2-·scavenging activities,reducing ability and metal ion chelation ability.Neutral protease,acid protease,papain,kiwi protease,flavor protease,complex protease,alkaline protease and bromelain were selected for seperately enzymatic hydrolysis to obtain the enzymatic hydrolyzed product.The comprehensive antioxidant capacity of alkaline protease hydrolysates was better,for its DPPH·scavenging rate was 38.91 %,O2-·clearance rate was 43.69 %,reducing ability was 1.982,and metal ion chelation ability was 0.624.
文章编号:201913018     中图分类号:    文献标志码:
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