Functional analysis and evaluation on commercially available enzyme food

Authors

ZHANG Si, College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China; State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China
WANG Lei, State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China; Liaoning Sheng Qi Heaven Biomedical Science Technology Co., Ltd., Shenyang, Liaoning 110000, China
ZHANG Zhixu, State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China
YANG Jiguo, College of Food Science and Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China; South China Institute of Collaborative Innovation, Dongguan, Guangdong 523808, China
REN Jie, South China Institute of Collaborative Innovation, Dongguan, Guangdong 523808, China
LIU Dongbo, College of Horticulture and Landscape, Hunan Agricultural University, Changsha, Hunan 410128, China; State Key Laboratory of Subhealth Intervention Technology, Changsha, Hunan 410128, China

Abstract

UV spectrophotometric, titration and HPLC method were used to test the scavenging ability of DPPH, superoxide anion and hydroxyl radical, the activities of lipase, amylase and the number of organic acid of 16 kinds of enzymes in market. Further, the corresponding evaluation system was established. The results showed that the enzymes have strong free radical scavenging ability, nearly 1~2 times of 20 μg/mL Vc, a certain lipase and amylase activity and 3~7 kinds of organic acids. Therefore, enzyme foods have good antioxidant capacity, digestive function and intestinal flora regulation.

Publication Date

9-28-2016

First Page

196

Last Page

200,224

DOI

10.13652/j.issn.1003-5788.2016.09.046

Recommended Citation

Si, ZHANG; Lei, WANG; Zhixu, ZHANG; Jiguo, YANG; Jie, REN; and Dongbo, LIU (2016) "Functional analysis and evaluation on commercially available enzyme food," Food and Machinery: Vol. 32: Iss. 9, Article 46.
DOI: 10.13652/j.issn.1003-5788.2016.09.046
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/46

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