Abstract：The corn protein antioxidant peptide was prepared by alcalase.Its antioxidative activity was investigated by determining the inhibitory effect on lipid oxidation in liposome-oxidizing system and reducing power.The results showed that the antioxidant activity of the hydrolysates was strongest when substrate concentration 10%,ratio of enzyme to substrate 1:100,and time of hydrolysis 5h.The molecular range of the hydrolysates with the strongest antioxidative activity was mainly among 147～1745 as separated and purified by gel filtration chromatography.The corn protein peptide was added to cooked pork patties at 2.0% concentration,the cooked pork patties added 2.0% corn protein peptide had significant inhibitory effects on lipid oxidation and kept the red color of patties comparable to control.
王晶；孔保华. 玉米蛋白抗氧化肽的制备及其在熟肉糜中的应用[J]. 肉类研究, 2009, 23(11): 42-47.
WANG Jing;KONG Baohua. Preparation of Corn Protein Antinoxidant Peptide and Its Application in Cooked Pork Patties. Meat Research, 2009, 23(11): 42-47.
2009, Vol. 23 
