芝麻蛋白酶解物的抗氧化活性研究  

Antioxidative activity of sesame protein hydrolysates

作　　者：王芳[1] 丁红军 段玉峰[1] 孟陆丽[3] 程谦伟[3] 

机构地区：[1]陕西师范大学食品工程与营养科学学院,西安710062 [2]海油碧路(南通)生物能源蛋白饲料有限公司,江苏南通226009 [3]广西工学院生物与化学工程系,广西柳州545006

出　　处：《中国油脂》2009年第4期27-30,共4页China Oils and Fats

摘　　要：对芝麻蛋白酶解物进行非油体系及油体系的体外抗氧化活性研究。结果表明,随酶解物添加量的增多,其总还原能力、对羟基自由基和超氧阴离子自由基的清除能力也随之变强;酶解物可以有效地抑制猪油、亚油酸和Fe2+诱发卵黄脂蛋白过氧化体系的氧化;在卵磷脂蛋白体系中,酶解物的抗氧化效果与维生素C的效果相近。The antioxidative activity in non - oil and oil system of the hydrolysates of sesame protein was studied. The results showed that the higher the concentration of hydrolysates was, the stronger the total reducing power and the scavenging power on · OH and O2-·became. The hydrolysates could effectively inhibit the oxidation of lard, linoleic acid and lipovitellin system induced by Fe^2＋. In lipovitellin system, the antioxidation effect of hydrolysates was similar to that of vitamin C.

关 键 词：芝麻蛋白 芝麻蛋白酶解物 抗氧化活性 

分 类 号：TS201.21[轻工技术与工程—食品科学]