超滤技术在花生抗氧化肽制备中的应用  

Ultra-filtration technology of the preparation of peanut peptide

作　　者：石太渊[1] 刘德明[2] 马涛[1,2] 毛红燕[2] 

机构地区：[1]辽宁省农业科学院食品与加工研究所,沈阳110161 [2]沈阳农业大学食品学院,沈阳110866

出　　处：《食品科技》2011年第8期106-109,114,共5页Food Science and Technology

摘　　要：花生肽本身有抗氧化作用,经过一定条件的超滤膜处理后,花生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2000u的组分,并且利用响应面法优化了2000u的超滤膜,超滤的最适条件为超滤压力0.165MPa、pH6、温度30℃、时间110min。在此超滤条件下响应面分析预测值为50.1752L/m2.h,并且通过验证实验得以验证。Peanut peptide has the effect of anti-oxidation.After being processed by ultra-filtration film on certain conditions,the anti-oxidative effect of peanut 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 2000 u.In the experiment the method of response surface had been applied to improve the ultra-filtrate film with 2000 u,and the best appropriate ultra-filtrate condition was that：ultra-filtration pressure 0.165 MPa,pH value 6,the temperature 30 ℃,the time 110 min.The analytical predictor of response surface under this ultra-filtration condition was 50.1752 L/m2·h,which had been verified in verification test.

关 键 词：花生抗氧化肽 超滤 响应面 

分 类 号：O629.72[理学—有机化学]