Abstract
Studied the effect of the antioxidant activity of moringa seeds peptide caused by temperature, pH, metal ion, carbohydrate based on producing antioxidant peptides with aqueous enzymatic method. The experiment showed that if the moringa seeds peptide was heated with 115 ℃ for 20 min, its antioxidant activity could be improved obviously. The moringa seeds peptide’s antioxidant activity was higher in acid environment. Under the acid environment, if the moringa seeds peptide was heated, its antioxidant activity could be improved higher. Under the non- heat treatment, as the rising of the metal ion’s density, the antioxidant activity of moringa seeds peptide could be improved with different levels. With heat treatment, as the rising of the Ca2+, Mg2+, Zn2+, K+ the antioxidant activity of moringa seeds peptide could be lower a little bit. But the antioxidant activity of moringa seeds peptide could be improved obviously as the rising of Cu2+ density. The antioxidant activity of moringa seeds carbohydrate could be improved greatly by adding carbohydrate substances such as fructose, galactose, glucose, lactose, sucrose, mannose, maltose, GOS. The order of the carbohydrate substances that can help to improve the antioxidant activity of moringa seeds peptide is fructose>galactose>GOS>glucose>lactose=sucrose=mannose=maltose.The study can take the moringa seeds peptide as functional ingredient in the development of food to give theoretical and method guidance.
Publication Date
10-28-2016
First Page
35
Last Page
39
DOI
10.13652/j.issn.1003-5788.2016.10.008
Recommended Citation
Huayong, LIU; Qiangzhong, ZHAO; Caixia, MA; Lianzhu, LIN; Chaolin, LIAO; Guohui, CHEN; and Jianyin, GU
(2016)
"Effects of different processing conditions on antioxidant activity of Moringa oleifera Lam. Peptide,"
Food and Machinery: Vol. 32:
Iss.
10, Article 8.
DOI: 10.13652/j.issn.1003-5788.2016.10.008
Available at:
https://www.ifoodmm.cn/journal/vol32/iss10/8
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