超声波辅助酶解脱脂小麦胚芽制备抗氧化肽的研究  

Ultrasound-assisted enzymatic hydrolysis of defatted wheat germ to prepare antioxidative peptides

作　　者：刘振家[1] 朱科学[1] 周惠明[1] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《中国油脂》2009年第5期38-41,共4页China Oils and Fats

基　　金：江苏省自然科学基金资助课题(BK2008102);高等学校博士学科点专项科研基金资助课题(20070295034)

摘　　要：研究了超声波辅助酶解脱脂小麦胚芽对酶解产物抗氧化性的影响。在单因素实验基础上,通过响应面法考察了超声功率、超声时间和超声温度对酶解产物的1,1-二苯基-2-苦基肼(DPPH)清除率的影响。结果表明,最佳的超声酶解条件为:超声功率214 W,超声时间3 m in,超声温度25℃。此时酶解产物的DPPH清除率理论值为62.4%,实际的清除率达到61.2%。The effects of ultrasound on the enzymatic hydrolysis of defatted wheat germ to prepare antioxidative peptides were studied. On the basis of single - factor test, response surface methodology was applied to study the effects of ultrasonic power, ultrasonic time and ultrasonic temperature on the DPPH radical scavenging rate of hydrolysate. The result showed that the optimal hydolysis parameters were as follows： ultrasonic power 214 W, ultrasonic time 3 min, and ultrasonic temperature 25℃. Under the optimal conditions, the predictive DPPH radical .scavenging rate was 62.4%, and the actual scavenging rate was 61.2%.

关 键 词：超声波 脱脂小麦胚芽 抗氧化 响应面 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]