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《Journal of Dalian Institute of Light Inoustry》 2001-04
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Antioxidative research of enzymic hydrosates in soybean protein

LU Yang,WANG Feng yi,KONG Fan dong,QIAN Fang,JI Ying (Dept. of Food Sci. and Biotechnol., Dalian Inst. of Light Ind., Dalian 116034,China)  
According to data defining the best hydrolysis conditions, we measure DH in different times by selecting four enzymes to hydrolysis soybean protein(Flavourzyme?Typsin?Neutrase?1398S.). We compare the relationship of antioxidative activity,DH, and hydrolyzed time in these enzymic hydrolysates and find that the relative antioxidative activity of Flavourzyme hydrosates in four proteolytic enzymic hydrosates is the maximum, others in turn are 1398S,Neutrase, and Typsin.
【CateGory Index】: TS201.25
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