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首页> 外文会议>Asian Pacific Conference on Mechanical Components and Control Engineering >Preparation and antioxidant activities of peanut (Arachin conarachin L.) protein peptides by lactobacillus solid state fermentation method
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Preparation and antioxidant activities of peanut (Arachin conarachin L.) protein peptides by lactobacillus solid state fermentation method

机译：用乳杆菌固态发酵法制备花生（甘氏甜菜碱L.）蛋白肽的制备和抗氧化活性

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摘要

The objective of this work is to study on the preparation of peanut protein peptide by lactobacillus solid state fermentation method and to provide a theoretical basis for further investigating peanut meal special protein material product. Results indicated that the soluble nitrogen concentration of peanut protein peptide could reach 70.92mg/ml, 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl free radicals scavenging rates were 95.00% and 86.28%, respectively, under the following optimum conditions: addition of nutrient salt solution volume of 25ml, lactobacillus liquid volume of 5ml, temperature of 25.0°C, and time of 72h. Peanut protein peptide had good antioxidant activities.
机译：这项工作的目的是通过乳杆菌固态发酵方法制备花生蛋白肽，为进一步调查花生膳食特殊蛋白质产品提供理论依据。 结果表明，花生蛋白肽的可溶性氮浓度可达到70.92mg / ml，1,1-二苯基-2-Picryl-肼（DPPH）和羟基自由基清除率分别为下面的95.00％和86.28％ 最佳条件：添加营养盐溶液体积为25ml，乳杆菌液体体积5ml，温度为25.0°C，时间为72h。 花生蛋白肽具有良好的抗氧化活性。

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