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作 者:田海娟[1,2] 王蕾 刘名鑫 吴停停 张艳 张传智[1,2] 潘艳 TIAN Haijuan;WANG Lei;LIU Mingxin;WU Tingting;ZHANG Yan;ZHANG Chuanzhi;PAN Yan(Jilin Province Key Laboratory of Grain and Oil Processing,Jilin Business and Technology College,Changchun 130507,China;Branch of Food Engineering,Jilin Business and Technology College,Changchun 130507,China;Shandong Institute for Food and Drug Control,Jinan 250101,China)
机构地区:[1]吉林工商学院,粮油食品深加工吉林省高校重点实验室,吉林长春130507 [2]吉林工商学院粮食学院,吉林长春130507 [3]山东省食品药品检验研究院,山东济南250101
出 处:《食品与发酵工业》2021年第20期219-224,共6页Food and Fermentation Industries
基 金:吉林省科技厅“十三五”科学技术研究重点项目(20190301012NY)。
摘 要:以混菌发酵的紫苏粕为原料,通过控制提取的料水比、温度、时间、pH,以小肽的得率为指标,优化提取工艺,并考察了发酵前后小肽的DPPH自由基清除能力、羟自由基(·OH)清除能力和还原力的变化。试验结果表明,当碱性蛋白酶添加量为5%(质量分数)时的最佳提取工艺条件为:pH 8.5,酶解温度45℃,酶解时间210 min,底物质量分数5%,此条件下小肽得率(32.56±1.25)%;此时发酵紫苏粕小肽的DPPH自由基清除率、·OH清除率和还原力最高分别为(90.00±4.58)%、(100.00±0)%和2.49±0.09,未发酵紫苏粕小肽的DPPH自由基清除率、·OH清除率和还原力最高分别为(84.00±2.65)%、(96.00±2.00)%和1.87±0.10。发酵后紫苏粕中小肽比未发酵紫苏粕小肽DPPH自由基清除率、·OH清除率和还原力分别提高了6%、4%、33%。Taking Perilla meal fermented by mixed bacteria as raw material,the extraction process was optimized by controlling the water ratio,temperature,time and pH,and taking the yield of the small peptides as the index.The DPPH radical scavenging rate,hydroxyl radical(·OH)scavenging rate and reducing capacity of small peptides were investigated before and after fermentation.The results showed that when the alkaline protease was added at 5%,the optimum extraction conditions were pH 8.5,45℃,210 min and substrate concentration 5%.The yield of small peptides in fermented Perilla meal was(32.56±1.25)%.The DPPH radical scavenging rate,·OH scavenging rate and the reducing capacity were(90.00±4.58)%,(100.00±0)%and 2.49±0.09,respectively,increased by 6%,4%and 33%comparing with those of(84.00±2.65)%,(96.00±2.00)%and 1.87±0.10 in the unfermented Perilla meal.
关 键 词:紫苏粕小肽 提取 DPPH自由基清除率 羟自由基清除率 还原力
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