Enzymic polypeptide antioxidant activity and inhibitory activity on α-glucosidase and α-amylase from Paeonia ostii cake
作者: Huiru QiaoXiaojuan BiYuanyuan ZhangMengran LiuShuchong ZuNan JiaShougang JiangQi LuYuangang ZuYihong Bao
作者单位: 1College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
2School of Forestry, Food Science and Engineering, Northeast Forestry University, Harbin 150040, China
刊名: Industrial Crops & Products, 2020, Vol.146
来源数据库: Elsevier Journal
DOI: 10.1016/j.indcrop.2020.112158
关键词: Tree peonyP. ostii cakeEnzymatic polypeptideAntioxidant activityΑ-glucosidase inhibitionΑ-amylase inhibition
原始语种摘要: Abstract(#br)As a residue of oil processing, research about Paeonia ostii cake has not been reported. We used six enzymes to hydrolyze the Paeonia ostii cake and obtained six enzymatic polypeptides. The enzymatic polypeptide yields of the six methods were between 10.0 and 25.0 % and average molecular weight was between 3.0 and 10.0 kDa. The average particle size of six enzymatic polypeptides was less than 1000.0 nm. The enzymatic hydrolysis method had a significant effect on the surface morphology of the enzymatic residues. The enzymatic polypeptide from alkaline protease method had better thermal stability and stronger infrared absorption. The eight essential amino acid contents of six enzymatic polypeptides from pepsin, papain, neutral protease, protemax, trypsase and alkaline protease...
全文获取路径: Elsevier  (合作)
影响因子:2.468 (2012)

  • enzymatic 酶催的
  • polypeptide 多肽
  • antioxidant 抗氧化剂
  • activity 活度
  • inhibitory 禁止的
  • alkaline 碱的
  • inhibition 抑制
  • protease 朊酶
  • amylase 淀粉酶
  • essential 本质的