OPTIMIZATION OF ANTIOXIDANT PEPTIDE FROM LOACH (MISGURNUS ANGUILLICAUDATUS) USING RESPONSE SURFACE M

来源 :第十四届世界食品科技大会 | 被引量 : 0次 | 上传用户：zhangxizi

【摘要】

：

　　Loach (Misgumus anguillicaudatus) has long been considered as a traditional Chinese medicine in folk remedies.It is a good source of high quality protein (p

【作者】

：

LijunYou;MoumingZhao;

【机构】

：

College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640,

【出处】

：

第十四届世界食品科技大会

【发表日期】

：

2008年期

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　　Loach (Misgumus anguillicaudatus) has long been considered as a traditional Chinese medicine in folk remedies.It is a good source of high quality protein (protein takes up 17.36-0.45%) that can be used as protein ingredients for food.However,few attempts have been paid to study the antioxidant properties of its protein hydrolysates.This study aimed to extract the antioxidative peptides from loach muscle with Papain.

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OPTIMIZATION OF ANTIOXIDANT PEPTIDE FROM LOACH (MISGURNUS ANGUILLICAUDATUS) USING RESPONSE SURFACE M

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