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《Modern Agricultural Sciences and Technology》 2010-23
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Study on the Enzymatic Preparation of Rice Antioxidant Peptides

SHEN Yan-hao LIU Fang(College of Food Science and Engineering,Central South University of Forestry and Technology,Changsha Hunan 410004)  
Rice protein were hydrolyzed by five protease respectively,with the indexes of yield and reducing power of peptides in hydrolyzate.The results showed that the optimum enzyme was Bacillus subitilis alkali protease.The deoxidizing capability of rice peptide was evaluated by using K3(Fe(CN)6)test.The antioxidant activity of rice peptide was studied through the systems of hydroxyl radical(.OH),superoxide radical(O2-.)and DPPH.,compared with those of VC.The results show that the rice peptide had different scavenging effects on these radical systems.At a concentration of 20.00~50.00 mg/mL,the scavenging capability of the rice peptide for hydroxyl radical was similar to that of VC,but for DPPH.and O2-.were lower than those of VC.The scavenging effect of rice peptide to O2-.has increased with the increase of concentration.At 5.00 mg/mL,the scavenging rate of the rice peptide for DPPH.was 57.69%.
【Fund】: 湖南省重大攻关项目(编号:湘科技字(2007)103号)
【CateGory Index】: S511
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