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Membrane Separation and Antioxidant Activity Research of Peanut Peptides

Auteur(s):



Médium: papier de conférence
Langue(s): anglais
Conférence: 2012 International Conference on Civil, Architectural and Hydraulic Engineering (ICCAHE 2012), August 10-12th 2012, Zhangjiajie (China)
Publié dans:
Page(s): 2009-2012
DOI: 10.4028/www.scientific.net/AMM.209-211.2009
Abstrait:

High temperature peanut meal was fermented by double strains with solid-stated fermentation, using fermented product dissolved in water and via membrane separate, then obtained four molecular weight distribution(MWD), which were 10kDa. Using four MWD fermentation peptides do experimenting, separated, that is hydroxyl radical-scavenging, DPPH radical-scavenging, reducing power and ferrous ion-chelating, and compared with GSH, it shown that the peptides of 3kDa~10kDa MWD fermentation peptides have the max antioxidant activity, the second was the percolator of >10kDa MWD fermentation peptides, then was the peptides of 1kDa~3kDa MWD fermentation peptides and<1kDa MWD fermentation peptides had the least activity.

Structurae ne peut pas vous offrir cette publication en texte intégral pour l'instant. Le texte intégral est accessible chez l'éditeur. DOI: 10.4028/www.scientific.net/AMM.209-211.2009.
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  • Reference-ID
    10327370
  • Publié(e) le:
    24.07.2019
  • Modifié(e) le:
    24.07.2019