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Xu Li,Shian Shen,Junlin Deng,Tian Li,Chun-Bang Ding 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
Antioxidant activities and functional propertiesof tea seed protein hydrolysates (TSPH) prepared usingalcalase with different (10, 20, 30 and 40%) values of thedegree of hydrolysis (DH) were investigated. The effect ofhydrolysis time on antioxidant activity was also investigated. As the hydrolysis time was extended, the DPPH radicalscavenging activity increased and finally reached a plateau,the copper chelating capacity decreased, and the superoxideradical scavenging and iron chelating activities increasedinitially, then subsequently slowed. The solubility, foamingproperties, and emulsification properties of TSPH wereaffected by pH and DH. As the DH value increased, theDPPH radical scavenging activity and the reducing powerincreased and the copper chelating capacity decreased. TSPH at 20 and 30% DH values exhibited higher superoxideradical scavenging and stronger iron chelating activitiesrespectively, than TSPH at other DH values. The DH valueof TSPH affected the antioxidant activity and functionalproperties.