| 粉末食品系统中酶解花生蛋白的抗氧化活性研究 |
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| 引用本文： | 王树英,吴苏喜,任国谱.粉末食品系统中酶解花生蛋白的抗氧化活性研究[J].食品与机械,1999(4):18-19. |
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| 作者姓名： | 王树英 吴苏喜 任国谱 |
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| 作者单位： | 无锡轻工大学,214036 |
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| 摘 要： | 用ＴＮＢＳ法比较了碱性蛋白酶和中性蛋白酶对花生蛋白的水解作用，在粉末系统中发现并比较了不同水解度下的抗氧化活性。
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| 关 键 词： | 食品 抗氧化剂 蛋白质 粉末系统 花生蛋白 |
| 修稿时间： | 1999年5月18日 |
Antioxidant Effect of Peanut Protein and Its Enzymatic Hydrolysate on Linoleic Acid Peroxidation in Powder Model System |
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| WANG Shuying,Wu Suxi,Ren Guopu.Antioxidant Effect of Peanut Protein and Its Enzymatic Hydrolysate on Linoleic Acid Peroxidation in Powder Model System[J].Food and Machinery,1999(4):18-19. |
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| Authors: | WANG Shuying Wu Suxi Ren Guopu |
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| Affiliation: | Wang ShuyingWu SuxiRen Guopu |
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| Abstract: | TNBS method was used to measure DH(%) of peanut protein by alkali and neutral enzymes.Various enzymatic hydrolysates were examined for their antioxidant effects in powder systems. |
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| Keywords: | Powder model system Peanut protein Antioxitant activity |
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