FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (10): 302-306.

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Study on Preparation of Peptides from Buckwheat and Antioxidative Activity

 LI  Hong-Min,   Zhou-Xiao-Li   

  1. 1.Food College, Shanghai Fishery University, Shanghai 200090, China; 2.Shanghai Institute of Technology, Shanghai 200235, China
  • Online:2006-10-15 Published:2011-11-16

Abstract: This paper studied the optimum conditions of Papain, Protamex enzyme, Alcalase food grade enzyme, Flavourzyme and Neutrase on buckwheat protein and effect of ultrasonic disposal before hydrolyzation on peptide concentration and hydrolysis degree (DH). The antioxidative activity of buckwheat peptides had been determined using linoleic acid-KSCN method.

Key words:  , buckwheat peptides; antioxidative activity; hydrolysis degree; enzymolysis;