FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 342-346.

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Screen of Protease for Preparing Antioxidation Peptides from Alfalfa Leaf Protein

 XIE  Zheng-Jun, JIN  Zheng-Yu   

  1. School of Food Science and Technology, Jiangnan University, Wuxi 214036, China
  • Online:2007-07-15 Published:2011-10-24

Abstract: The best protease was chosen according to the antioxidation effect of hydrolysates, which were prepared by hydrolyzing for alfalfa leaf protein with AS1.398, Neutrase, Alcalase, Proleather FG-F and Protease S respectively, against DPPH radical. The results showed that the hydrolysates prepared by Alcalase FG 2.4L has the strongest antioxidation against DPPH radical.

Key words: alfalfa leaf protein, antioxidation peptides, protease, DPPH radical