超声波辅助酶法制备大豆蛋白抗氧化肽的研究

Preparation and antioxidant activity of soybean peptides by ultrasound-assisted enzymatic method

摘要: 采用超声波辅助木瓜蛋白酶水解大豆蛋白的方法制备抗氧化肽。结果表明,大豆蛋白的最佳水解条件如下:90℃预处理15min,pH6.5,E/S为7%,超声波处理30min,65℃水解3h,水解度可达19.2%。大豆蛋白肽抗氧化性的高低和水解度的大小没有直接的线性关系,采用此法制备大豆蛋白抗氧化肽的效果较好,具有良好的应用前景。

Abstract: Antioxidant peptides were prepared by soybean protein using ultrasound-assisted papain enzymatic method.The optimum hydrolysis conditions of soybean protein were as follows:preliminary treated at 90℃ for 15min, pH 6.5, E/S7%, ultrasonic treated for 30min, hydrolysis at 65℃for 3h, and the hydrolysis degree reached 19.2%.The results investigated that the antioxidant activity and hydrolysis degree didn't have direct linear relation.This method was appropriate for producing soybean antioxidant peptides, which had a broad application prospects.