高蛋白质含量大豆短肽的理化特性和抗氧化活性

Some Physicochemical Properties and Antioxidant Activity of Soybean Short Peptide with High Protein Content

95.5%蛋白质含量的大豆短肽是一种白色、不吸潮、易溶于水和酸性环境、无异味的粉末状混和物。在280nm处表现出蛋白质的特征紫外吸收峰。200～1000u短肽(二肽,三肽和四肽)占总肽含量的73.65%;游离氨基酸含量为3.17%。大豆短肽使DPPH自由基减少50%时的半最大清除浓度SC50是30.3043mg/mL,约为抗坏血酸抗氧化能力的1/2000。可广泛用于医疗食品、中老年食品、婴幼儿食品及运动员食品等。

Soybean short peptide of 95.5 % protein content was a white powder with excellent solubility in water or acid without hygroscopy and strange smell. The typical UV absorption peak of protein was found at 280 nm. Dipeptides, tripeptides and quapeptides of 200 - 1 000 u occupied 73.65 96 in total peptides. Free amino acid was 3.17 %. SC50, the half-maximal scavenging concentration decreasing DPPH 50 %, was 30.304 3 mg/mL. Antioxidant capacity of soybean short peptide with high protein content was 1/2 000 times than that of ascorbic acid. This peptide could be used in foods for people with special needs such as patients, seniors, infants and athletes.