不同方法制备的葵花籽多肽酶解物对亚硝化反应的抑制作用

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以葵花籽分离蛋白为原料,研究不同方法制备的葵花籽多肽(SSP)对亚硝化反应的抑制作用.结果表明,与无超声波协同的常规酶解方法相比,在超声波振荡功率120W、超声时间,间歇时间为3min/7min的条件下,用酸性蛋白酶水解葵花籽蛋白,分别可以提高水解度和多肽得率17.3%和16.2%.用此方法得到的酶解产物对亚硝化反应具有更强的抑制作用,对亚硝酸钠的最大清除率和对业硝胺的最大阻断率分别达到84.5%和92.4%,其效果均优于VC和谷胱甘肽.
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