食品科学 ›› 2005, Vol. 26 ›› Issue (9): 149-152.
• 基础研究 • 上一篇 下一篇
李阳阳, 张坤生, 任云霞, 王然
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LI Yang-Yang, ZHANG Kun-Sheng, REN Yun-Xia, WANG Ran
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摘要: 本文研究了枯草芽孢杆菌固体中性蛋白酶水解大豆分离蛋白的作用条件,应用化学发光法测定不同水解条件的产物清除超氧阴离子能力的大小,并以此确定水解的工艺条件。结果表明,大豆蛋白水解物清除超氧阴离子的能力并不是与水解度正相关。
关键词: 大豆分离蛋白, 水解, 化学发光, 抗氧化, 超氧阴离子
Abstract: s: This paper was related to the study on the hydrolysis of soy protein isolate by solid Neutrase produced from Bacillus subtilis. The scavenging percentage of hydrolysate on different hydrolyzing conditions were studied by chemiluminescenceto determine the best condition. The result showed that the scavenging percentage of the sample were not positive relation with hydrolyzed degree.
Key words: soy protein isolate, hydrolyze, chemiluminescence, antioxidation, superoxide anion
李阳阳, 张坤生, 任云霞, 王然. 应用化学发光法研究大豆分离蛋白水解物的抗氧化活性[J]. 食品科学, 2005, 26(9): 149-152.
LI Yang-Yang, ZHANG Kun-Sheng, REN Yun-Xia, WANG Ran. Study on the Antioxidation of Hydrolysate of Soy Protein Isolate with Chemiluminescence Method[J]. FOOD SCIENCE, 2005, 26(9): 149-152.
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