大豆蛋白酶水解物抗氧化性的研究

Antioxidative research of enzymic hydrosates in soybean protein

通过选择 4种蛋白酶 (风味蛋白酶、胰蛋白酶、液体中性蛋白酶和枯草杆菌 1398固体中性蛋白酶 )来对大豆分离蛋白进行水解 ,在其最适水解条件下 ,测定不同水解时间下的水解度 ,比较 4种蛋白酶水解物抗氧化力的大小和水解度与水解时间的关系。结果表明 4种蛋白酶水解物中风味蛋白酶水解物的相对抗氧化活力最大 ,其他依次为 1398S .固体中性蛋白酶、液体中性蛋白酶和胰蛋白酶。

According to data defining the best hydrolysis conditions, we measure DH in different times by selecting four enzymes to hydrolysis soybean protein(Flavourzyme?Typsin?Neutrase?1398S.). We compare the relationship of antioxidative activity,DH, and hydrolyzed time in these enzymic hydrolysates and find that the relative antioxidative activity of Flavourzyme hydrosates in four proteolytic enzymic hydrosates is the maximum, others in turn are 1398S,Neutrase, and Typsin.