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Wanxing Wu,Shenglan Zhao,Chaoyin Chen,Feng Ge,Diqiu Liu,Xiaoming He 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.6
Solid-state fermentation (SSF) of walnut proteinmeal (WPM) by Bacillus subtilis was optimized for themaximum degree of hydrolysis (DH) and reducing power(RP) using response surface methodology (RSM). Optimumfermentation conditions were fermentation time of 82.01 h,inoculum concentration of 10.40, and water content of 1.50mL/g. Optimized values were 41.80% and 0.78 for DH andRP, respectively. Walnut peptides (WP) were ultrafiltrationmembrane fractionated. The WPs-II (molecular weight <5kDa) fraction showed the highest RP value. WPs-II showedgood DPPH free radical scavenging and Fe2+ chelatingactivities, higher than for GSH (L-glutathione reduced) atthe same concentration. Amino acid composition analysisof WPs-II showed that Asp, Glu, and Arg were the majoramino acids playing important roles in the antioxidantactivity. WPs is an efficient antioxidant suitable for use asa food additive and as a pharmaceutical agent.