米蛋白短肽抗氧化活性研究  

Study on antioxidant activity of the short rice protein peptide

作　　者：陈升军[1] 熊华[1] 周侃[2] 黄军[1] 齐金峰[1] 李薇[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047 [2]南昌大学生命科学学院,南昌330031

出　　处：《食品科技》2008年第12期177-180,共4页Food Science and Technology

基　　金："十一五"国家科技支撑计划项目(2006BAD27B00);国家"十一五"863计划项目[SQ2007AA10Z330663];教育部长江学者和创新团队发展计划项目(IRT0540);南昌市重点攻关及产业化项目

摘　　要：以米渣为原料,通过蛋白酶酶解,并进行膜分离,得到米蛋白短肽。通过对样品蛋白分子量及短肽含量测定可知:米蛋白短肽分子量大部分集中在1 ku下,短肽含量为77.87%;并对米蛋白短肽抗氧化活性测定,结果显示:样品对样品对DPPH.、.O2-及.OH 3种自由基均具有一定清除能力,当米蛋白短肽浓度为10 mg/mL时,清除率分别为62.36%、82.07%、35.41%。The experiment took rice residue as material, through the enzymolysis to the rice residue, carring on the membrane separation, then obtaining the short rice protein peptide. Equally, we had a research on the rice protein peptide product of the molecular weight and the short peptide content.The result displayed： The majority of molecular weight was under 1 ku, the short peptide content was 77.87%. And we studied on antioxidant activity of the short rice protein peptide, The result displayed： the sample product had certain elimination ability to the three kind of free radicals, containing DPPH., .O2^- and .OH. When the sample product density was 10 mg/ mL, the percentage clearance respectively was 62.36%, 82.07%, 35.41%.

关 键 词：米渣 米蛋白短肽 短肽含量 抗氧化活性 

分 类 号：O629.72[理学—有机化学]