Position: Home > Articles > Preparation and Antioxidant Activity of Germ Peptides from Helongjiang Wheat Ⅱ: Optimization of Ultra-filtration Separation of Wheat Germ Peptides
FOOD SCIENCE
2011
(14)
171-175
黑龙江小麦麦胚多肽的制备及抗氧化功能研究Ⅱ.超滤法精制抗氧化麦胚多肽工艺条件的优化
作 者：
张洪微;杨铭铎;吴莹莹;张玲;贾庆胜
单 位：
黑龙江北大荒丰缘麦业集团有限公司;哈尔滨商业大学中式快餐研究发展中心博士后科研基地;黑龙江八一农垦大学食品学院;黑龙江生物科技职业学院;哈尔滨商业大学食品工程学院
关键词：
麦胚多肽;DPPH·清除作用;超滤法
摘 要：
采用3ku和6ku的超滤膜对麦胚多肽进行分级分离,考察3种分离产物对DPPH.的清除能力,发现分子质量在3ku以下的麦胚多肽对DPPH.的清除率可达75.32%,高于其他分离产物。采用响应面试验方法对麦胚多肽的超滤条件进行优化试验,结果表明,最佳超滤条件为超滤压力0.08MPa、超滤时间23min、超滤pH6.83、溶液质量分数2%,此时膜通量为4.85L/(m2.h)。所得分子质量小于3ku的麦胚多肽在质量分数11%时,其DPPH.清除率为78.93%。超滤法精制的麦胚多肽具有良好的DPPH.的清除能力。
译 名：
Preparation and Antioxidant Activity of Germ Peptides from Helongjiang Wheat Ⅱ: Optimization of Ultra-filtration Separation of Wheat Germ Peptides
作 者：
ZHANG Hong-wei1,2,3,YANG Ming-duo1,2,WU Ying-ying1,2,ZHANG Ling4,JIA Qing-sheng5(1.Institute of Food Engineering,Harbin University of Commerce,Harbin 150076,China;2.Postdoctoral Research Base of theChinese Fast Food Research and Development Center,Harbin University of Commerce,Harbin 150076,China;3.College ofFood Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;4.Heilongjiang Vocational College of BiologyScienece and Technology,Harbin 150025,China;5.Heilongjiang Beidahuang Fengyuan Wheat Industry Group Co.Ltd.,Harbin150076,China)
关键词：
wheat germ peptide;DPPH free radical scavenging activity;ultra-filtration
摘 要：
Wheat germ protein hydrolysate prepared by enzymatic hydrolysis was separated with ultra-filtration membranes with a molecular weight cutoff(MWCO) of 3 ku and 6 ku,respectively.Four ultra-filtration parameters such as pressure,time,pH and sample concentration were optimized by response surface methodology to be 0.08 MPa,23 min,6.83 and 2%,respectively.Under these conditions,the ultra-filtration membrane flux of was 4.85 L/(m2.h).The obtained fraction of less than 3 ku in molecular weight exhibited a DPPH free radical scavenging rate of 78.93% at the concentration of 11%.
相似文章
-
麦胚多肽-钙螯合物制备工艺优化及其结构表征 [丁媛媛, 王莉, 张新霞, 王韧, 罗小虎, 李亚男, 李永富, 李娟, 陈正行] 食品科学 2017,38 (10) 215-221
