本实验以花生粕为原材料,采用中性蛋白酶和碱性蛋白酶为组合酶,碱性蛋白酶和中性蛋白酶的比例为3：1.制备花生粕蛋白肽.本实验以花生粕蛋白肽的含量为指标,考察在不同时间,不同温度,不

本实验以花生粕为原材料,采用中性蛋白酶和碱性蛋白酶为组合酶,碱性蛋白酶和中性蛋白酶的比例为3：1.制备花生粕蛋白肽.本实验以花生粕蛋白肽的含量为指标,考察在不同时间,不同温度,不
本实验以花生粕为原材料,采用中性蛋白酶和碱性蛋白酶为组合酶,碱性蛋白酶和中性蛋白酶的比例为3：1.制备花生粕蛋白肽.本实验以花生粕蛋白肽的含量为指标,考察在不同时间,不同温度,不同PH,不同酶底比,不同底物浓度的条件下对花生粕酶解结果的影响.实验结果表明：在酶解温度为45℃,酶解时间1h,酶底比1：2,底物浓度8%的条件下,所得酶解液中花生粕多肽的含量最高,为9.46mg/ml.通过复配和曲面响应得出的结论一样.将多肽液超滤得到分子量小于5000的短肽,经过柱层析将复合的短肽分离,用旋转蒸发浓缩多肽液,利用凝胶电泳测量其中小分子肽的分子量,分子量范围为0.94-1.07KD和0.94-1.35KD之间.本实验通过DPPH,脂质过氧化法和羟基自由基法三种不同的抗氧化性的测定实验来检测花生粕多肽的抗氧化性,得出花生粕有较强的抗氧化性.
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本实验以花生粕为原材料,采用中性蛋白酶和碱性蛋白酶为组合酶,碱性蛋白酶和中性蛋白酶的比例为3：1.制备花生粕蛋白肽.本实验以花生粕蛋白肽的含量为指标,考察在不同时间,不同温度,不
In this experiment, groundnut meal for raw material neutral protease and alkali protease for combinatorial enzyme, alkali protease and neutral protease proportion of 3) protein peptide groundnut meal preparation. This experiment with the content of protein peptide groundnut meal for index, at different times, in different temperature, different PH, different enzyme bottom than the substrate concentration, different conditions of groundnut meal to affect the results of enzymatic hydrolysis. Experimental results show that the enzyme solution for 45 degrees Celsius temperature, enzymatic hydrolysis enzyme, the time than 1 1h 8%, substrate concentration, under the condition of enzymatic hydrolysis of fluid from the highest content of groundnut meal for peptide and 9.46 mg/ml) through the complex surface and the conclusion of the response. Will get molecular peptide liquid ultrafiltration less than 5,000 short peptide, after the composite column chromatography will rotate with short peptide separated, evaporation and concentration, use gel electrophoresis peptide liquid measure which micromolecule peptide, molecular weight range for 0.94-1.07 KD and 0.94-135 KD. This experiment by DPPH, lipid peroxidation and hydroxyl radicals method of three different oxidation of experiments to test groundnut meal peptide oxidation resistance, groundnut meal strong resistance to oxidation.