牛乳酪蛋白抗氧化乳基料的制备及其分离纯化_童伟.pdf

2013, Vol.34, No.06 33 * ( 712100) OH 6h (36.80 ) % OH(IC50)3.12mg/mL LS106 75% OH IC 0.14mg/mL 75 4 % 50 355.38 854.89 0.09219mg/mL OHIC50 33.84 3238.05 60.3 2%30.09% 2 8 Preparation, Isolation and Purification of Dairy Ingredients with Antioxidant Activity from Milk Casein * TONG WeiLI Zhi-cheng XIONG Qing-quanZHENG Xiao-yingSU Jin-wenREN Jiao (College of Food Science and Engineering Northwest A F University, Yangling 712100, China) , Abstract The dairy ingredients with low allergenic reaction and antioxidant activity were prepared from milk casein. The optimal preparation process parameters were explored to achieve the strong hydroxyl radical scavenging activity. Milk casein hydrolysates (MCH) were isolated and purifi ed by macroporous adsorption resin and gel fi ltration chromatography. The results indicated that: (1) MCH obtained from hydrolysis by trypsin and neutral protease for 6 h had higher degree of hydrolysis (36.80%) and better antioxidant activity. IC50 of MCH for scavenging hydroxyl fre