Research on Antioxidation of Enzymatic Hydrolysate of Protein from Camellia Pollen

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 58-61.

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Research on Antioxidation of Enzymatic Hydrolysate of Protein from Camellia Pollen

ZHANG Hong-Cheng, LI Hui-Yan, DONG Jie, LI Chun-Yang, WEN Jing

1.Institute of Apicultural Research, Chinese Academy of Agricultural Science, Beijing 100093, China; 2.Institute of Agro-food Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3.Department of Biology, College of Applied Arts and Science, Beijing Union University, Beijing 100083, China

Online:2007-08-15 Published:2011-10-24

Abstract

Abstract: The complex of flavourzyme and neutral protease was used to hydrolyze protein from camellia pollen to obtain bioactive peptides. This paper deeply studied in vitro antioxidation of bioactive peptides from camellia pollen. The experimental results indicated that peptides of camellia pollen have good antioxidative abilities, such as scavenging DPPH· free radical, reducing, inhibiting superoxide anion, scavenging hydroxyl free radical, and general capacity of anti-oxidation, and all those capacities were enhanced with the improvement of hydrolysis degrees.

Key words: camellia pollen, complex-enzyme, peptides, antioxidation

ZHANG Hong-Cheng, LI Hui-Yan, DONG Jie, LI Chun-Yang, WEN Jing. Research on Antioxidation of Enzymatic Hydrolysate of Protein from Camellia Pollen[J]. FOOD SCIENCE, 2007, 28(8): 58-61.

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Research on Antioxidation of Enzymatic Hydrolysate of Protein from Camellia Pollen

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