作　　者： (马利华）; (宋慧）; (陈学红）; (陈铎）;

机构地区： 徐州工程学院食品学院,江苏徐州221008

出　　处： 《食品研究与开发》 2017年第17期60-65,共6页

摘　　要： 以花生粕为原材料,花生粕抗氧化肽含量、DPPH自由基清除率为指标,研究不同酶解时间、超声处理时间、超声波功率、酶解温度等处理条件对花生粕抗氧化肽提取效果的影响。研究花生粕抗氧化肽对3种自由基的清除效果。试验结果表明:最佳提取条件为:底物浓度8%,超声波功率为150 W、超声处理时间5 min、酶解温度为45℃、酶解时间为1.5 h,此条件下花生粕抗氧化肽含量7.01 mg/mL,DPPH自由基清除率达到89.22%。超声波-复合酶耦合法制备的花生粕抗氧化肽对3种自由基均有较强的清除能力,且清除醇溶性自由基能力最强。 Peanut meal antioxidant peptide content and DPPH free radical clearance rate as the index,the effects of different enzymolysis time,ultrasonic treatment time,ultrasonic power and enzymolysis temperature on the extraction of antioxidant peptides from peanut meal were investigated. The scavenging effects of antioxidant peptides from peanut meal on 3 free radicals were studied.The results showed that the optimal extraction conditions were：concentration of substrate 8 %,ultrasonic power150 W,ultrasonic time 5 min,enzymolysising time1.5 h,enzymolysising temperature 45℃.Under this condition polypeptide content was 7.01 mg/mL,DPPH·clearance rate was 89.22 %. The peanut meal polypeptide prepared by ultrasonic and complex enzyme coupling method had strong scavenging ability to 3 kinds of free radicals,and the ability to remove alcohol soluble free radicals was strongest.

关 键 词： 花生粕 肽 超声波 复合酶 提取 抗氧化