花生蛋白肽抗氧化能力稳定性研究  

Stability of Antioxygenic Property of Peanut Protein Bioactive Peptides

作　　者：陈庆华[1] 王金水[2] 李露[2] 韦志颜[2] 李俊[2] 

机构地区：[1]河南永城职业学院,河南永城476600 [2]河南工业大学粮油食品学院,河南郑州450052

出　　处：《农产品加工（下）》2009年第3期90-92,共3页Farm Products Processing

基　　金：河南省高校科技创新团队支持计划(2008IRTSTHN006)

摘　　要：采用过氧化氢—碘化钾和邻二氮菲-Fe2+两种体系,研究了花生蛋白酶解产物(花生蛋白肽)在加热、冷冻、不同pH值条件下抗氧化特性的稳定性。结果表明,加热及冷冻对花生肽抗氧化特性的影响甚微,碱性环境中花生肽的抗氧化特性优于酸性环境。Effect of thermal, freezing and pHs on stablity of peanut protein hydrolysates was investigated using two systems of antioxidant value （AOV） and HO- clearance rate. Thermal and freezing treatment had no obvious effect of antioxidation activity of peanut protein peptides. Antioxidation activity of peanut protein peptides in the basic conditions had good stability compared to in the acidic environments.

关 键 词：花生蛋白 酶解产物 抗氧化特性 

分 类 号：Q946.1[生物学—植物学]