Study on refining process and properties of rapeseed peptides
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(1. College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu210023, China; 2. Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, Jiangsu 210023, China; 3. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China)

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    Abstract:

    In this study, the crude rapeseed peptide was used as the research object. After treatment with powdered activated carbon, peptide solution was adsorbed onto DA201-C macroporous adsorption resin and then desorbed by ethanol to obtain rapeseed refined peptides (RP75). The basic composition, antithrombotic activity, anti-inflammatory activity and amino acid composition of rapeseed refined peptides (RP75) were also analyzed. The results showed that the optimum process for the refining of the DA201-C macroporous adsorption resin were peptide concentration 30 mg/mL, flow rate 3 BV/h, pH 4.5 and desorption concentration of the ethanol 75%. Peptide content was 74.94%, no glucosinolate or phytic acid was detected in RP75. On the other hand, RP75 contained rich amino acids and exhibited excellent bioactivities including anti-thrombotic and anti-inflammatory activities with IC50 values of 8.82 mg/mL and 0.80 mg/mL. These results indicated that RP75 could be used as a potential health promoting ingredient with functional activity.

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姚轶俊,王立峰,殷实,等.菜籽多肽的精制工艺及产物特性研究[J].食品与机械英文版,2019,(1):164-169.

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  • Received:September 11,2018
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  • Online: November 26,2022
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