大豆蛋白酶解物抗氧化活性及氨基酸组成的研究

The antioxidant activities and the amino acid analysis of soybean protein hydrolysates

以大豆蛋白粉为原料,利用碱性蛋白酶水解制备寡肽。研究了不同水解度（DH）的大豆蛋白酶解物抗氧化活性及氨基酸组成。结果表明：在酶解物浓度为2 mg/m L时,水解度为14.05%、15.98%、17.18%、18.21%、21.04%、24.12%的大豆寡肽溶液对二苯代苦味肼基自由基（DPPH·）清除能力呈现先逐渐上升后下降的趋势,水解度为18.21%时,大豆寡肽对DPPH·清除作用最强为72.86%。经氨基酸分析,不同水解度的大豆蛋白酶解物均含有较高比例的必需氨基酸,含量在24%~30%之间。必需氨基酸（EAA）含量、总氨基酸（TAA）含量、必需氨基酸占总氨基酸的含量（E/T）、必需氨基酸与非必需氨基酸的比值（E/N）均随水解度的增大呈现先增加后减小的趋势,表明其抗氧化活性与氨基酸组成存在一定关系。

Based on soybean protein as experiment material, the oligopeptide is produced by hydrolysis of alcalase. The antioxidant activities and the amino acid analysis of soybean protein hydrolysates with different degree of hydrolysis（DH） are studied. The results show that the concentration of enzymatic hydrolysate of 2 mg/m L, scavenging activity of the soybean oligopeptide solution of DH 14.05%, 15.98%, 17.18%, 18.21%, 21.04%, 24.12% against DPPH radical first gradually increased and then decreased, DH is 18.21%, scavenging activity of soybean protein hydrolysates against DPPH radical is the highest（72.86%）. Soybean protein hydrolysates with different DH contain a higher proportion of the essential amino acids, contents are 24%~30%. The essential amino acid（EAA） content, total amino acid（TAA） content, the ratio of essential amino acid and total amino acid content（E/T）, the ratio of essential amino acid and nonessential amino acid（E/N） are increased first and then decreased with the degree of hydrolysis increases, It shows that there is a certain relation between the antioxidant activities and the amino acid analysis.