超滤技术在抗氧化大豆肽制备中的研究  

Study on ultra-filtration technology of the preparation of soybean peptide

作　　者：孙月梅[1] 李杨[1] 江连洲[1] 

机构地区：[1]东北农业大学食品科学与工程学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2009年第2期94-96,共3页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划项目子课题(2006BAD05A08)

摘　　要：大豆肽本身具有抗氧化作用,经过一定条件的超滤膜处理后,大豆肽的抗氧化作用得到了显著提高。通过实验表明,抗氧化作用的肽是分子量小于2000Da的组分,并且利用响应面法优化了2000Da的超滤膜,超滤的最适条件为超滤压力0.37MPa、pH6、温度44℃、时间100min。在此超滤条件下的响应面分析预测值为29.09912L/(m2.h),并且通过验证实验得以验证。Soybean peptide has the effect of anti-oxidation.After being processed by ultra-filtration film on certain conditions,the anti-oxidative effect of soybean peptide can be improved significantly.The experiment showed that the peptide,which causes the anti-oxidation, was the component whose molecular weight is less than 2000Da.tn the experiment the method of response surface had been applied to improve the ultra-filtrate film with 2000Da,and the best appropriate ultra-filtrate condition was that ： ukra-filtration pressure 0.37MPa, pH value 6,the temperature 44℃,the time 100min. The analytical predictor of response surface under this ultra-filtration condition was 29.09912L/（m2 · h） ,which had been verified in verification test.

关 键 词：大豆抗氧化肽 超滤 响应面 

分 类 号：TS201.21[轻工技术与工程—食品科学]