摘要
考察了复合酶制备的花生粕多肽的组分、分子量及抗氧化性能。结果表明:采用复合酶制备花生粕多肽经SephadexG-15凝胶过滤层析得到2个组分;SDS-PAGE电泳法测定花生粕多肽的两个组分的分子量分别为823.5D和1078D;花生粕多肽原液、分子量为823.5D的组分、分子量为1078D的组分均具有一定的抗氧化性能,其中分子量为823.5D组分的抗氧化能力优于分子量为1078D的组分。
The component, molecular weights and antioxidant property of peanut-meal peptides which were prepared by complex enzyme were investigated in this study. The results showed that two components were obtained from the peanut-meal peptides through Sephadex G-15 gel permeation chromatographic separation. The molecular weights of two components were 823.5D and 1078D respectively which were determined by SDS-PAGE electrophoresis, the peanut-meal peptides, and two components all have antioxidant properties, the antioxidative effect of component with molecular weight 823.5D was superior to the component with molecular weight 1078D.
作者
马利华
宋慧
陈学红
陈铎
MA Li-hua SONG Hui CHEN Xue-hong CHEN Duo(Department of Food Engineer College of Xuzhou, Xuzhou 221008)
出处
《中国食品添加剂》
北大核心
2017年第5期209-212,共4页
China Food Additives
关键词
花生粕多肽
组分
抗氧化性
分子量
peanut-meal peptides
components
inoxidability
molecular weights
作者简介
马利华（1966-），女，教授，硕士研究生，研究方向为食品科学与食品加工。
