酶法制备玉米高F值寡肽及其抗疲劳功能评价  

The Enzymatic Preparation of high F Value Oligopeptide and the Evaluation of its Anti-fatigue

作　　者：王海波[1] 李文亮[1] 张铁华[1] 刘静波[1] 

机构地区：[1]吉林大学军需科技学院,吉林长春130062

出　　处：《现代食品科技》2006年第4期37-38,32,共3页Modern Food Science and Technology

基　　金：吉林省重大科技发展计划项目资助(20020207)

摘　　要：本试验用木瓜蛋白酶水解制备玉米高F值寡肽,木瓜蛋白酶的最佳水解条件:E/S=4.5%、pH=6.5、温度为45℃、时间为4h。本试验还对其抗疲劳功能进行了研究。In this paper the high F value Oligopeptide was prepared by hydrolysis of CGM by papain. The optimum hydrolysis conditions ofpapain, including the E/S（the ratio of enzyme to ground substance）, temperature, the pH value and the reaction time, were 4.5%, 45 ℃, 6.5, and 4 hours, respectively. The function of anti-fatigue was also evaluated.

关 键 词：高F值寡肽 木瓜蛋白酶 制备 抗疲劳 

分 类 号：TS201.2[轻工技术与工程—食品科学]