大豆蛋白水解物铁结合能力的测定研究

A STUDY ON THE DETERMINATION OF THE IRON-BINDING CAPACITY OF SOY PROTEIN HYDROLYSATES

利用蛋白酶对大豆分离蛋白进行催化水解．并得到了水解程度不同的两种蛋白水解物，通过向水解物溶液中加入过量的Ｆｅ３＋，对利用硫氰酸盐比色法确定低肽分子的铁结合能力进行了初步的规定及探讨．发现这两种高度水解的蛋白质其肽分子的铁结合能力与其浓度无关．与其水解程度的关系也不太大．

TWO Soy protein hydrolysates with diffetent degree of hydrolysis (DH) were produced by enzymatic hydrolysis of soy protein isolate, and the iron-binding capacity of the peptides thus obtained was measured by adding the Fo (Ⅲ) to the hydrolysates and determining the excessive iron with potassium thiocyanate after binding. It was found that the iron-binding capacity of these two peptides with high DH had relation to neither the concentration nor the DH of the peptides.