食品科学 ›› 2002, Vol. 23 ›› Issue (11): 118-120.
• 营养卫生 • 上一篇 下一篇
荣建华, 李小定, 谢笔钧
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RONG Jian-Hua, LI Xiao-Ding, XIE Bi-Jun
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摘要: 研究采用酶解、超滤等方法制备的大豆肽的还原能力抗氧化能力及对•OH的清除作用,结果表明大豆肽的抗氧化能力随浓度的增加而增强,在一定浓度范围内,大豆肽具有较强的清除•OH的效果,此外,大豆肽无助氧化作用。
关键词: 大豆肽, 抗氧化, 羟基自由基(&bull, OH), 清除作用
Abstract: The reductive antioxidative and hydroxyl radicals scavenging activities of the soybean peptides prepared with enzymolysis and ultrafiltration were studied in this paper. The results showed that the antioxidative activities of the soybean peptides were stronger when the concentrations were higher, and the soybean peptides had powerful scavenging activity on hydroxyl radicals within certain concentration range. In addition, the soybean peptides showed no pro - oxidating effect.
Key words: Soybean peptides , Antioxidation , Hydroxyl radical , Scavenging effect
荣建华, 李小定, 谢笔钧. 大豆肽体外抗氧化效果的研究[J]. 食品科学, 2002, 23(11): 118-120.
RONG Jian-Hua, LI Xiao-Ding, XIE Bi-Jun. Study on Antioxidtive Activities in Vitro of Soybean Peptides[J]. FOOD SCIENCE, 2002, 23(11): 118-120.
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