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- Title
紫苏粕酶解工艺优化及其 多肽抗氧化稳定性.
- Authors
张红玉; 李会珍; 张志军; 李河; 侯天宇; 王丹; 李孟昊; 叶童妹
- Abstract
Alkaline protease was used to hydrolyze defatted perilla meal to prepare polypeptides, so as to im-prove the utilization of the protein resources in perilla meal. With the degree of hydrolysis as the indicator and on the basis of the results of single factor experiments, the polypeptide preparation process of perilla meal was optimized by response surface methodology. Furthermore, the amino acid composition and antioxidant stability of the perilla meal polypeptides prepared under the optimal conditions were analyzed. The results showed that the enzymatic hydrolysis conditions were optimized as follows: enzymatic hydrolysis at initial pH1 1. 5,substrate concentration of 7. 5%,60 ℃,and enzyme dosage of 7 000 U/g for 8 hunder which the degree of hydrolysis reached(23. 462±0. 237)%. The polypeptides of perilla meal were composed of 17 amino acids, among which arginine had the highest content of(286. 635±0. 357)mg/g. Perilla meal polypeptides maintained a strong anti-oxidant activity within the ranges of 20-100℃ and pH2-8. Adding proper amounts of NaCl and glucose enhanced the antioxidant activity of perilla meal polypeptides, and adding more than 2%citric acid decreased the ABTS+free radical scavenging activity. In conclusion, the perilla meal polypeptides prepared by this process had good antioxidant stability and the potential of further development.
- Publication
Food Research & Development, 2024, Vol 45, Issue 6, p157
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005‐6521.2024.06.022