作　　者： (王和涛）; (丁德龙）;

机构地区： 青岛酒店管理职业技术学院,青岛266100

出　　处： 《食品工业》 2017年第9期15-17,共3页

摘　　要： 主要研究了乌骨鸡多肽制备及抗氧化性。通过响应面分析法确定乌骨鸡多肽制备的工艺条件,即为pH为6.2,加酶量为1819U/g,酶解温度为50℃,酶解时间为120 min,同时试验结果表明,乌骨鸡多肽对羟自由基和超氧阴离子自由基具有较强清除能力,因此,乌骨鸡多肽具有较好的抗氧化活性。 This study mainly d!scussed the preparation of black-bone silky fowl peptides and its antioxidant activity. The optimum condition of preparation of black-bone silky fowl peptides was used by response surface method, such as pH for 6.2, enzyme concentration for 1 819 U/g, enzymatic hydrolysis temperature for 50℃ and enzymatic hydrolysis time for 120 min. And the experimental results showed that black-bone silky fowl peptides had strong scavenging ability to hydroxyl free radical and superoxide anion free radical, so black-bone silky fowl peptides had strong antioxidant activity.

关 键 词： 乌骨鸡 多肽 抗氧化性