摘要
采用超声波对芝麻蛋白进行预处理,研究超声波条件对制备芝麻多肽抗氧化活性的影响。以DPPH自由基和羟自由基清除率为指标,对影响芝麻多肽抗氧化活性的超声时间、超声温度、超声功率进行单因素试验,并运用响应面法对超声波条件进行优化。结果表明:超声波预处理优化工艺条件为超声时间15 min、超声温度52℃、超声功率210 W;此时,芝麻多肽的DPPH自由基和羟自由基清除率分别为69.46%和60.54%,比未经超声波预处理的芝麻多肽的DPPH自由基和羟自由基清除率分别提高了15.33、13.30个百分点。说明超声波预处理能提高芝麻多肽的抗氧化活性。
Ultrasound -assisted technology was used to pretreat sesame protein, and the effects of ultra- sound conditions on the antioxidant activity of sesame peptides were studied. The ultrasonic time, ultra- sonic temperature and ultrasonic power influencing the antioxidant activity of sesame peptides were stud- ied by single factor experiment, and the optimal ultrasound conditions were optimized by response surface methodology. The results showed that the optimal ultrasound pretreatment conditions were obtained as fol- lows ： ultrasonic time 15 min, ultrasonic temperature 52 ~C, ultrasonic power 210 W. Under these condi- tions, the scavenging rates on DPPH free radical and hydroxyl free radical were 69.46% and 60.54% respectively, increasing by 15.33 percentage points and 13.30 percentage points respectively compared with sesame peptides derived from pretreatment without ultrasound. Overall, the ultrasound pretreatment could improve the antioxidant activity of sesame peptides.
出处
《中国油脂》
CAS
CSCD
北大核心
2016年第11期105-108,共4页
China Oils and Fats
基金
安徽省大学生创新项目(AH201310363326)
关键词
超声波预处理
芝麻粕
芝麻多肽
抗氧化活性
ultrasound pretreatment
sesame meal
sesame peptides
antioxidant activity
作者简介
作者简介：钱森和（1978），男，副教授，主要从事生物技术和生物工程方面的研究工作（E-mail）qiansenhe@163．com。
