| 魔芋多肽的物理特性和抗氧化特性 |
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| 引用本文： | 王莉,徐怀德,王兴,李钰金.魔芋多肽的物理特性和抗氧化特性[J].西北农业学报,2009,18(4):218-222. |
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| 作者姓名： | 王莉 徐怀德 王兴 李钰金 |
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| 作者单位： | 王莉,徐怀德,王兴(西北农林科技大学,食品科学与工程学院,陕西杨凌,712100);李钰金(泰祥集团,山东海洋食品营养研究院,山东荣成,246309) |
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| 基金项目： | 陕西省陕南突破发展基金项目 |
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| 摘 要： | 对碱性蛋白酶酶解魔芋飞粉所制备的魔芋多肽的物理特性和抗氧化活性进行研究.结果表明,魔芋多肽含粗蛋白62.30%,多肽52.67%.游离氮基酸7.43%;魔芋多肽具有较好的溶解性、吸湿性和保湿性及一定的起泡性和乳化性;魔芋多肽的抗氧化活性与其浓度之间存在明显的量效关系,其中对红细胞氧化溶血的抑制作用强于茶多酚,对·OH、DPPH的清除作用和脂质过氧化抑制作用低于茶多酚.
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| 关 键 词： | 魔芋多肽 物理特性 抗氧化活性 |
| 收稿时间： | 2008/12/30 0:00:00 |
| 修稿时间： | 2009/2/24 0:00:00 |
Physical Properties and Antioxidation of Konjac Peptides |
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| WANG Li,XU Huaide,WANG Xing and LI Yujin.Physical Properties and Antioxidation of Konjac Peptides[J].Acta Agriculturae Boreali-occidentalis Sinica,2009,18(4):218-222. |
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| Authors: | WANG Li XU Huaide WANG Xing and LI Yujin |
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| Institution: | College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;Taixiang Group, Shandong Marine Food Nutrition Research Institure, Rongcheng Shandong 246309, China |
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| Abstract: | The physical properties and antiodation of konjac peptides prepared from konjac fly powder protein by alkaline protease were studied.The results showed that konjac peptides contained protein 62.30%, peptides 52.67%, free aminoacids 7.43%.Konjac peptides had the advantage of solubility, and its moisture regain and moisture retaining were good, it also had some bubbling character and emulsifying properties.The antiodation of konjac peptides was correlated with the concentration, and its activity of inhibiting erythrocyte hemolysis was stronger than tea polyphenol, the activities of scavenging ·OH and DPPH and inhibiting lipid peroxidation were lower than tea polyphenol. |
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| Keywords: | Konjac peptides Physical properties Antioxidation |
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