花生肽的膜分离制备及抗氧化活性研究  

Membrane Preparation of Peanut Peptides and Research on Their Antioxidant Activity

作　　者：刘洪对[1] 高俊安 魏明秀[1] 

机构地区：[1]山东省农业科学院国际合作处,山东济南250100 [2]山东世纪春食品有限公司,山东临沂276400

出　　处：《山东农业科学》2012年第12期32-35,共4页Shandong Agricultural Sciences

基　　金：国家科技支撑计划(2012BAK17B13);公益性行业(农业)科研专项(201203037);国家国际科技合作项目(2011DFA30930);现代农业产业技术体系(CARS-14)

摘　　要：热轧花生粕经过双菌种混菌固态发酵,将发酵产物溶解后经过膜分离得到1 ku以下、1～3 ku、3～10 ku、10 ku以上四种分子量范围的发酵滤过液。对四种分子量范围的滤过液分别以不同的浓度进行羟自由基清除、DPPH自由基清除、还原力、铁离子螯合力试验,并以还原型谷胱甘肽作比较,发现3～10 ku分子量范围的滤过液具有最高的抗氧化活性,其次为10 ku以上的滤过液,然后是1～3 ku的滤过液,1 ku以下的滤过液抗氧化活性最低。Through the solid - stated fermentation of hot - rolled peanut meal with double strains of As- pergillus oryzae and Aspergillus niger, four molecular weight distributions （MWD） as 〈 1 ku, 1 -3 ku, 3 - 10 ku and 〉 10 ku were obtained after dissolved in water and via membrane separation. Then the tests on hydroxyl radical - scavenging, DPPH radical - scavenging, reducing power and ferrous ion - chelating were carried out with GSH as check. The results showed that the 3 - 10 ku peptides had the highest antioxidant activity, then the peptides with the MWD 〉 10 ku and in 1 - 3 ku. The peptides 〈 1 ku had the lowest antioxidant activity.

关 键 词：滤过液 抗氧化 膜分离 

分 类 号：S565.2[农业科学—作物学] Q516[生物学—生物化学]