红仁核桃多肽的制备工艺优化及降血脂功能研究Optimization of the preparation process of red kernel walnut polypeptide and its hypolipidemic effect

红仁核桃多肽的制备工艺优化及降血脂功能研究Optimization of the preparation process of red kernel walnut polypeptide and its hypolipidemic effect

为对红仁核桃的精深加工及其保健功能提供参考，以红仁核桃分离蛋白为原料对其进行酶解制备红仁核桃多肽，采用单因素试验和正交试验优化酶解工艺条件，并经超滤分离得到3个组分的红仁核桃多肽，测定其多肽含量、胰脂肪酶抑制率和胆固醇胶束溶解度抑制率。以高血脂SD大鼠为模型，分别以活性最高的红仁核桃多肽的低、中、高剂量（200、400、800 mg/kg）饲喂大鼠28 d，测定大鼠体质量、脏器质量和血清指标，并进行组织切片观察。结果表明：红仁核桃多肽制备的最佳条件为酶解pH 9.0、底物质量分数4.0%、酶加入量（以反应体系总质量计）4.0%、酶解温度55 ℃，在此条件下水解度达到6.96%；分子质量小于3...

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Bibliographic Details
Main Author:	吴淑娟1，王锐2，董兆斌3，夏禹承1，廖玉美4，张润光1，张有林1 WU Shujuan1, WANG Rui2, DONG Zhaobin3, XIA Yucheng1, LIAO Yumei4, ZHANG Runguang1, ZHANG Youlin1
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2023-06-01
Series:	Zhongguo youzhi
Subjects:	红仁核桃；分离蛋白；酶解；多肽；降血脂 red kernel walnut; protein isolate; enzymatic hydrolysis; polypeptide; hypolipidemic
Online Access:	http://tg.chinaoils.cn/ch/reader/create_pdf.aspx?file_no=20230609&flag=1

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