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ACTIVE ANALYSIS OF SOYBEAN ANTIOXIDATIVE PEOTIDE FROM SOLID STATE FERMENTATION(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2007年03期
Page:
381-385
Research Field:
Publishing date:

Info

Title:
ACTIVE ANALYSIS OF SOYBEAN ANTIOXIDATIVE PEOTIDE FROM SOLID STATE FERMENTATION
Author(s):
LIU Ming; LUO Yuan-xu; NI Hui; WU Yong-pei
College of Bioengineering,Jimei University,Xiamen 361021
Keywords:
Soybean antioxidative peptide; Solid state fermentation; Antioxidant activity
PACS:
Q815S565.1
DOI:
10.3969/j.issn.1000-9841.2007.03.020
Abstract:
Synthesis analysed the antioxidative activity of soybean antioxidative peptide from solid state fermentation.Used the T-AOC method to measure the total antioxidative activity,used the salicylic acid method to measureOH ,and utilize the pyrogallic acid to measure O-2，made use of lecithin method to determine liposome oxidation and used the POV method to measure axunge oxidation .The total antioxidative activity as 50.07U,the ability of cleaning OH,O-2is 85.68% and 23.61 U/mL,the ability of restraining liposome oxidation and axunge oxidation is 34.58% and 28.52%.Soybean antioxidative peptide have the stronger deoxidize ability,it can clean away O-2andOH,and can also restrain liposome oxidation and axunge oxidation

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Last Update: 2014-10-22