Study on Refining of Selenium-enriched Rapeseed Protein Peptides

Abstract

Abstract: Selenium-enriched rapeseed protein peptides were prepared by enzyme-hydrolyzing protein isolates. The crude peptide was refined by discoloring with active carbon and desalination. The single factor tests and orthogonal tests have been applied to optimize the conditions of discolouration as follows: active carbon concentration 1.25%, pH3.0, time 60 min and temperature 70 ℃. The effects of desalination are evident and the desalting efficiency is higher than 85%. The refined peptide produced has lower 1500 D average molecular weight.

Key words: Selenium-enriched rapeseed protein peptides, discolouration, desalination, molecular weight

LIU Da-Chuan, ZHOU Jun-Mei. Study on Refining of Selenium-enriched Rapeseed Protein Peptides[J]. FOOD SCIENCE, 2008, 29(1): 129-133.

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Study on Refining of Selenium-enriched Rapeseed Protein Peptides

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