| 花生蛋白肽抗氧化能力稳定性研究 |
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| 引用本文： | 陈庆华,王金水,李露,韦志颜,李俊.花生蛋白肽抗氧化能力稳定性研究[J].农产品加工．学刊,2009(3). |
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| 作者姓名： | 陈庆华 王金水 李露 韦志颜 李俊 |
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| 作者单位： | 1. 河南永城职业学院,河南,永城,476600
2. 河南工业大学粮油食品学院,河南,郑州,450052 |
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| 基金项目： | 河南省高校科技创新团队支持计划 |
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| 摘 要： | 采用过氧化氢—碘化钾和邻二氮菲-Fe2+两种体系,研究了花生蛋白酶解产物(花生蛋白肽)在加热、冷冻、不同pH值条件下抗氧化特性的稳定性。结果表明,加热及冷冻对花生肽抗氧化特性的影响甚微,碱性环境中花生肽的抗氧化特性优于酸性环境。
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| 关 键 词： | 花生蛋白 酶解产物 抗氧化特性 |
Stability of Antioxygenic Property of Peanut Protein Bioactive Peptides |
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| Chen Qinghua,Wang Jinshui,Li Lu,Wei Zhiyan,Li Jun.Stability of Antioxygenic Property of Peanut Protein Bioactive Peptides[J].Nongchanpin Jlagong.Xuekan,2009(3). |
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| Authors: | Chen Qinghua Wang Jinshui Li Lu Wei Zhiyan Li Jun |
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| Institution: | 1. Yongcheng Vocational College;Yongcheng;He'nan 476600;China;2. College of Grain Oil and Food Science;He'nan University of Technology;Zhengzhou;He'nan 450052;China |
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| Abstract: | Effect of thermal,freezing and pHs on stablity of peanut protein hydrolysates was investigated using two systems of antioxidant value (AOV) and HO· clearance rate. Thermal and freezing treatment had no obvious effect of antioxidation activity of peanut protein peptides. Antioxidation activity of peanut protein peptides in the basic conditions had good stability compared to in the acidic environments. |
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| Keywords: | peanut protein enzymatic hydrolysate antioxidation activity |
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