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- Title
葡萄籽多肽制备及其自由基清除能力的研究.
- Authors
李文慧; 刘飞; 刘江; 赵巧玲; 董娟
- Abstract
Degreased grape seed peptides were prepared by compound protease hydrolysi(alcalase and papain respectively). The effects of enzyme addition, enzymolysis time, enzymolysis temperature and enzymolysis pH on the degree of hydrolysis of degreased grape seed peptide were investigated by single factor experiments. On the basis of single factor experiments, three factors and three levels were selected to analyze by the response surface method. The results showed that the optimum enzymolysis parameters were as follows : the mass ratio of alcalase to compound protease was 7 ∶ 3, the enzyme adding amount was 2 %, enzymolysis time was 3 h, enzymolysis temperature was 50 °C, pH was 7.4, under these condition, the degree of hydrolysis degreased grape seed peptide was 24.33 %. The scavenging ability of DPPH free radicals free radicals was detectde, and DPPH scavenging ratio were 19.25 %-41.03 % with hydrolysates concentration of 120 μg/mL-600 μg/mL and presented a quantity-effect relation, compared with VC and VE, the antioxidant effect of grape seed polypeptide was better when the dosage was 0.15 %.
- Publication
Food Research & Development, 2019, Vol 40, Issue 1, p132
- ISSN
1005-6521
- Publication type
Article
- DOI
10.3969/j.issn.1005-6521.2019.01.022