作　　者： ; ; ; ; ;

机构地区： 暨南大学理工学院食品科学与工程系

出　　处： 《食品工业科技》 2011年第1期100-103,共4页

摘　　要： 采用测还原力和抗DPPH自由基清除活性这两种体外实验方法,对薏米经中性蛋白酶酶解前后的抗氧化活性进行了比较,适宜的酶解条件为:温度40℃,时间5h。实验表明,发芽薏米比薏米的抗氧化活性有所提高,而蛋白酶酶解发芽薏米具有较高的抗氧化活性。将薏米及发芽薏米进行酶解处理,其产物的抗氧化活性由高到低排序为:发芽后酶解薏米,酶解薏米,发芽薏米,原薏米。研究为进一步分析研究薏米抗氧化物质提供基础数据,对薏米及发芽薏米功能食品开发起到促进作用。 The adlay was enzymolysised and it＇ s antioxidant power was examined by two indicators,which were the anti-DPPH free radical scavenging activity and the reducibility.This study found the suitable hydrolysis condition was：40℃,Sh.ln this condition,the product had the the increased concentration of adlay. Deeply, other highest antioxidant power.And the antioxidant power rise with ways to improve the antioxidant power were examined, which were：enzymolysis germinated adlay, enzymolysis adlay, germinated adlay, adlay. This study aims to provide a scientific basis to the development of adlay antioxidant peptide used as safe health product, at the same time, provide a basis for the mechanism for further analysis of antioxidant adlay neotide structure

关 键 词： 薏米 抗氧化 酶解

领　　域： [轻工技术与工程] [轻工技术与工程]