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基于蛋清抗氧化肽增效因子的优化研究
引用本文:林松毅;郭洋;王莹;刘静波;郑淋;殷涌光.基于蛋清抗氧化肽增效因子的优化研究[J].华南理工大学学报(自然科学版),2010,38(8).
作者姓名:林松毅;郭洋;王莹;刘静波;郑淋;殷涌光
作者单位:吉林大学
摘    要:以DPPH自由基清除率为评价指标,考察了单独添加NaCl、糖类、柠檬酸以及两两或三者合用时对蛋清抗氧化肽活性的影响,并在此基础上运用响应面分析法,优化出增效剂最佳组合。结果表明,NaCl、麦芽糖及柠檬酸均能显著提高蛋清抗氧化肽的活性(P<0.05),可作为蛋清抗氧化肽的抗氧化增效剂单剂,三者合用时增效效果最佳,最佳组合为1.4%NaCl+3.0%麦芽糖+2.4%柠檬酸,在此条件下蛋清抗氧化肽对DPPH自由基的IC50值为0.27mg/ml,增效比SR可达3.96。

关 键 词:蛋清抗氧化肽  DPPH清除率    增效剂    优化    
收稿时间:2010-2-4
修稿时间:2010-3-23

Optimization of the synergistic factors of antioxidant peptide derived from egg white protein
LIN Song-Yi yang GUO YING WANG Jingbo LIU LIN ZHENG Yong-guang YIN.Optimization of the synergistic factors of antioxidant peptide derived from egg white protein[J].Journal of South China University of Technology(Natural Science Edition),2010,38(8).
Authors:LIN Song-Yi yang GUO YING WANG Jingbo LIU LIN ZHENG Yong-guang YIN
Abstract:This research mainly focused on the effect of single or complex addition of NaCl, carbohydrate, citric acid on the antioxidant activity of peptide derived from egg white protein based on the index of DPPH scavenging activity. And the response surface was used to optimize the best combination of synergist on that basis. The results showed that NaCl, maltose and citric acid could enhance the antioxidant activity of peptide derived from egg white protein significanlly(P<0.05). They could be used as a antioxidant synergist single but reached up to the best effect when triadic combination. The best synergist combination was 1.4% NaCl,3.0% maltose and 2.4% citric acid. On this condition, the IC50 value of antioxidant peptide derived from egg white protein on DPPH radical was 0.27mg/ml and the synergism value reached up to 3.96.
Keywords:antioxidant peptide derived from egg white protein    DPPH clearance    synergist    optimization
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