摘要
试验采用超声波法对大豆蛋白溶液进行预处理,再用碱性蛋白酶进行水解,通过大豆蛋白酶水解物的亚铁还原能力来确定超声波预处理的最佳工艺条件。结果表明,经超声波预处理大豆蛋白溶液最佳工艺条件为超声波功率:500 W,超声波处理时间:30 min,超声波处理温度:70℃。经超声波预处理的酶水解物抗氧化能力强于未经超声波处理的5 h酶水解物且差异显著(P<0.05)。超声波预处理的酶水解物亚铁还原能力虽不及BHA(P<0.05),但明显强于抗坏血酸(P<0.05)。超声波预处理的酶水解物对TBARS抑制效果和DPPH清除能力均强于未经超声波处理的5 h酶水解物(P<0.05)。
Soybean protein was pretreated by ultrasonic first,then was hydrolysed by alcalase.The optimal conditions of the ultrasonic treatment were obtained according to FRAP values.Results： The optimal ultrasonic treatment conditions are ultrasonic power 500 W,treating for 30 min at 70 ℃.The antioxidant effect of the enzymatic hydrolysate after the ultrasonic pretreatment is significantly enhanced.The FRAP value of the enzymatic hydrolysate after the ultrasonic pretreatment is stronger than ascorbic acid（P0.05） whereas weaker than that of BHA（P0.05）.The TBARS value and scavenging rate for DPPH free radicals of the enzymatic hydrolysate after ultrasonic pretreatment are all greater than those of the untreated（P0.05）.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第10期32-36,共5页
Journal of the Chinese Cereals and Oils Association
基金
863计划(2006AA10Z322)
关键词
超声波
预处理
抗氧化活性
大豆蛋白
酶水解物
ultrasonic
pretreatment
antioxidant effect
soybean protein
enzymatic hydrolysate
