Abstract
[Objective] To investigate the properties of functional peptides in Hongjun Tofu. [Methods] Functional peptides were extracted from Hongjun Tofu by ultrasound-assisted water extraction. The crude peptide content was used as the evaluation index to investigate the effects of extraction time, pH, extraction temperature, and solid-liquid ratio on peptide extraction. Single-factor and orthogonal experiments were designed to optimize the extraction process, and the antioxidant activity of the obtained functional peptides was evaluated. [Results] The optimal extraction conditions were 35 minutes extraction time, 55 ℃ extraction temperature, pH 11, and a solid-liquid ratio of 1∶40 (g/mL). Under these conditions, the crude peptide content reached 114.07 mg/g, significantly higher than that under other conditions. Functional peptides from Hongjun Tofu exhibited antioxidant activity, with DPPH and ABTS radical scavenging rates of 69.46% and 79.18%, respectively, when extracted under optimal conditions. [Conclusion] Hongjun Tofu is an excellent source of food-derived functional peptides with antioxidant, nutritional, and medicinal health benefits, showing great potential for development and utilization.
Publication Date
10-28-2025
First Page
155
Last Page
160
DOI
10.13652/j.spjx.1003.5788.2024.81181
Recommended Citation
Yueqing, FENG; Min, XIA; Xiaoyu, LIN; Tingyu, LIANG; Guo, LIU; and Yuanxin, QIU
(2025)
"Extraction and antioxidant activity evaluation of functional peptides in Hongjun Tofu,"
Food and Machinery: Vol. 41:
Iss.
9, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2024.81181
Available at:
https://www.ifoodmm.cn/journal/vol41/iss9/20
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