ZHU Jing-jing, WANG Nan, SHEN Jia-ying, ZHENG Xing-xia, JIN Qiao-yan, ZHANG Hui. Study on the separation of antioxidant peptides from Turtle using ultrafiltration[J]. Science and Technology of Food Industry, 2017, (07): 101-104. DOI: 10.13386/j.issn1002-0306.2017.07.011
Citation: ZHU Jing-jing, WANG Nan, SHEN Jia-ying, ZHENG Xing-xia, JIN Qiao-yan, ZHANG Hui. Study on the separation of antioxidant peptides from Turtle using ultrafiltration[J]. Science and Technology of Food Industry, 2017, (07): 101-104. DOI: 10.13386/j.issn1002-0306.2017.07.011

Study on the separation of antioxidant peptides from Turtle using ultrafiltration

  • Turtle protein hydrolysis peptides were prepared using Turtle as raw material.Based on the membrane flux, the effects of pressure, temperature and concentration on ultrafiltration treatment efficacy were studied.The results showed that the optimum conditions of ultrafiltration treatment were pressure of 30 psi, temperature of 25 ℃, and concentration of 15 g/L.The permeate fractions of 5 ku membrane can significantly increase the Turtle protease peptide DPPH· clearance, reducing power, total antioxidant activity, and its antioxidant activity present concentration-response relationship. Conclusion: the molecular neight below 5 ku of turtle protein hydrolysis peptides with high antioxidant activities.
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