花生水解蛋白液的浓缩及体外活性研究  

Study on Concentration of Peanut Protein Hydrolysis and Its Vitro-activities

作　　者：王瑛瑶[1] 王璋[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《食品科学》2007年第1期179-183,共5页Food Science

摘　　要：本文对水酶法工艺中得到的花生水解蛋白采用纳滤分离技术进行浓缩,确定操作压力为0.9MPa,操作温度为35℃。经60min纳滤浓缩水解液中蛋白质浓度由30.2提高到92.1g/L,浓度提高了3.05倍。对纳滤前后的花生水解蛋白的还原能力、抗氧化能力、对·OH与DPPH的清除作用及抑制血管紧张素转化酶(ACE)活性进行研究,结果表明花生水解蛋白具有相当的还原力和清除·OH与DPPH能力;具有抗Fe2+引发的卵磷脂脂质体过氧化、抑制ACE活性的功能。In this paper the peanut protein hydrolysates obtained with aqueous enzymatic process were concentrated by nanofiltration. At the conditions of pressure drop 0.9MPa and temperature 35℃, the protein concentration of the peanut protein hydrolysates is increased from 30.2 to 92.1g/L after 60rain concentration. The reducing power, the antioxidative activity, the radical ·OH and DPPH scavenging activities and the ACE inhibitory activity of the peanut protein hydrolysates were studied. The results showed that the peanut protein hydrolysates have the property of reduction, and the antioxidation in lecithin liposome system is very good. They have the function of both hydroxyl radicals activites and DPPH scavenging activities. The peanut protein hydrolysates have also the ACE inhibiting activity.

关 键 词：花生水解蛋白 纳滤 抗氧化 清除作用 ACE 

分 类 号：TS201.21[轻工技术与工程—食品科学]