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论文题名(中文):

 杏鲍菇多肽口服液研制及抗氧化功能评价    

作者:

 任美娟    

学号:

 Z20163151    

保密级别:

 公开    

论文语种:

 chi    

学科代码:

 0972    

学科名称:

 食品科学与工程(可授工学、农学学位)    

学生类型:

 硕士    

学位:

 农学硕士    

学校:

 山西农业大学    

院系:

 食品科学与工程学院    

专业:

 食品加工与安全    

研究方向:

 食品加工与安全    

第一导师姓名:

 冯翠萍    

第一导师学校:

 山西农业大学    

论文完成日期:

 2018-06-14    

论文答辩日期:

 2018-06-04    

论文题名(外文):

 Preparation of Pleurotus eryngii polypeptide oral liquid and evaluation of its antioxidant activity    

关键词(中文):

 杏鲍菇 复合酶解 多肽口服液 抗氧化作用    

关键词(外文):

 Pleurotus eryngii compound enzymatic hydrolysis polypeptide oral liquid antioxidant activity    

论文文摘(中文):

[目的]本试验以杏鲍菇蛋白质为原料,通过酶解和复配研制一种新型的杏鲍菇多肽口服液,并对其抗氧化活性进行评价,从而为工业化生产提供技术支持。[方法](1)以碱性蛋白酶和木瓜蛋白酶为单因素,水解度为指标,通过单因素确定两种酶的最适用量,然后进行复合酶解制备多肽液,用Sephadex G-25纯化,双缩脲法测定多肽液中多肽含量,飞行质谱测定多肽分子量范围。将多肽液稀释成2%后,添加辅料配置多肽口服液。(2)以羧甲基纤维素(CMC)、卡拉胶、瓜尔豆胶为因素,通过单因素确定三种稳定剂最适添加量,然后通过三因素三水平正交试验设计,以沉淀率为指标,筛选出复配使用的最适配比。通过单因素试验确定辅料白砂糖、蜂蜜、柠檬酸以及复合稳定剂的使用量,然后通过响应面设计,以感官评价为指标,筛选出口服液辅料配方,用飞行质谱对口服液多肽成分进行检测。(3)测定杏鲍菇多肽口服液清除OH-•、DPPH•、H2O2•、O2-•的能力及还原力,以评价其抗氧化作用。[结果](1)复合酶解制备多肽的最佳工艺为:料液比1:25、pH值10.5、碱性蛋白酶添加量1%,45℃的条件下酶解24h后,再调pH值至6.5、木瓜蛋白酶添加量1.1%,50℃条件下酶解24h,测得水解度为56.01%。多肽的分子量范围在726-2418 Da之间。(2)复合稳定剂的配比为CMC:卡拉胶:瓜尔豆胶=2:5:1,杏鲍菇多肽口服液的最优配方为杏鲍菇多肽2%、白砂糖3%、蜂蜜2.5%、柠檬酸0.07%、复合稳定剂0.12%。(3)杏鲍菇多肽口服液具有一定的抗氧化活性,当多肽浓度为2%时,其对OH-•、DPPH•、H2O2•和O2-•的清除率分别为96.54%和61.11%、77.84%和6.36%,还原力为0.171。[结论]研制出一种新型的具有抗氧化活性的杏鲍菇多肽口服液新产品。

文摘(外文):

[Objective]To provide technical support for industrial production, Pleurotus eryngii protein was used as raw materials to prepare a new type of polypeptide oral liquid with compound enzymes. The antioxidant activitiesof polypeptide oral liquidwere also investigated.[Methods](1)The alkaline protease and papain was used as single factors and the degree of hydrolysis was used as an indicator,the most suitable amount of the alkaline protease and papain was determined by single factor expriments and then polypeptide solutions were prepared by complex enzymolysis. The polypeptidesolutions were purified by Sephadex G-25 and the amount of polypeptide was determined using Biuret methods. Meanwhile, the polypeptide molecular weight range was measured through the Time of Flight Mass Spectrometry (TFO). The polypeptide solutionswere diluted to 2% and then the polypeptide oral liquid was prepared with auxiliary materials. (2) The independent factors werecarboxymethyl cellulose sodium (CMC), carrageenan and guar gumand, the optimum amount of three stabilizers was determined by single factor expriments. Moreover, the optimal ratio of compound stabilizers was selected by three-factor and three-level orthogonal expriments and using the rate of deposition as indicator. The amount of whitesugar, honey, citric acid and compound stabilizer were confirmed by single factor expriments. And then the auxiliary materials formulation of oral liquid wereoptimized through the response surface design using the sensory evaluation as an indicator.Meanwhile, the peptide composition of oral liquid was detected by Time of Flight Mass Spectrometry. (3) The antioxidant activities of oral liquid were evaluated through the research of scavenge OH-•, DPPH•, O2-•, H2O2•.[Results](1) The optimum process of preparing peptides through complex enzymatic hydrolysis was solvent ratio 1:25, pH 10.5, and the amount of alkaline protease 1%. The solutions was hydrolysised for 24 h at 45°C. The pH was adjusted to 6.5 and then 1.1% papain was added. The time of enzyme hydrolysis was set as 24h at 50°C. The hydrolysis degree was 56.01%. The molecular weight of the polypeptide was 726 Da~2418 Da.(2) The ratio of compound stabilizer was CMC: carrageenan: guar gum = 2:5:1. The optimal formulation of Pleurotus eryngii polypeptide oral liquid wasPleurotus eryngii polypeptide 2%, whitesugar 3%, honey 2.5%, citric acid 0.07% and composite stabilizer 0.12% . (3) Pleurotus eryngii polypeptide oral liquid exhibited antioxidant activities,especially when the concentration of polypeptide was 2%, the the reducing power was 0.171 and the scavenging rates of OH-• and DPPH•, H2O2• and O2-• were 96.54% and 61.11%, 77.84% and 6.36%, respectively. [Conclusion]A novel oral liquid of Pleurotus eryngiiexhibited antioxidant activities was developed.

中图分类号:

 TS205.1    

馆藏号:

 Y9318    

开放日期:

 2018-06-21    

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