大豆蛋白酶解产物抗氧化活性与水解度相关性研究

Correlative between antioxidative activities and degree of hydrolysis of soy protein hydrolysates

利用碱性蛋白酶Alcalase 2.4L水解大豆分离蛋白,研究了底物浓度、加酶量、p H、温度因素对酶解液水解度和还原力的影响,并在此基础上用响应面分析法优化酶水解条件。以还原力为主要指标考察酶解产物的抗氧化活性,通过水解度与还原力的比较,得到Alcalase 2.4L碱性蛋白酶酶解大豆分离蛋白产物的抗氧化活性与水解度之间没有直接线性关系。在实验得到的最佳条件下制备的大豆肽抗氧化活性良好,具有良好的应用前景。

Alkaline protease alcalase 2.4 L was used to hydrolyze soy protein isolate,the substrate concentration,the amountof enzyme,pH and hydrolysis temperatureon the degreeof hydrolysis and the reducing powerof enzymatic hydrolysates were studied,and the enzymatic hydrolysatesconditions wereoptimized by using response surface methodology. There was no direct linearcorrelation between antioxidant activity and degreeof hydrolysis by taking the reducing power as the main indicator. Under optimalconditions,antioxidant activityof soy peptides had excellent antioxidant which had good prospect.