霉菌型黑豆豆豉Alcalase水解前后活性成分变化及抗氧化活性研究

Study on the Main Bioactive Components and Antioxidant Activity before and after Hydrolysis of the Aspergillus-type Fermented Soybean in Alcalase

以黑豆和自然发酵阳江豆豉为原料,研究碱性蛋白酶酶解后其主要活性成分及抗氧化活性的变化。与黑豆相比,豆豉的蛋白含量减少,多肽含量增加,总糖与游离糖均降低,酶解有利于肽的生成。以二苯代苦味基肼自由基(DPPH·)法、水杨酸法和Fe3+还原能力三种方法来评价抗氧化活性,结果显示:豆豉的抗氧化活性普遍高于黑豆及其酶水解组,碱性蛋白酶水解后抗氧化活性更是显著增强。故豆豉应作为今后主要研究对象,酶解对其高抗氧化活性肽的生成有重要意义。

In this paper,the black bean and natural fermented Yangjiang Douchi are used as raw materials to study the change of main bioactive components and antioxidant activity before and after hydrolysis of the Aspergillus-type fermented soybean in Alcalase.Compared with black beans,the content of Douchi＇s protein,total sugar and free sugar is decreased;the content of peptide is increased.It is conducive to produce peptide after enzymolysis.The antioxidant activity is investigated by DPPH · （2,2-diphenyl-1-picrylhydrazyl）method,salicylic acid method and deoxidization Fe3＋method.The results show that the antioxidant activity of Douchi is better than that of the groups of black beans and its hydrolysate,and the antioxidant activity is increased obviously by hydrolyzed in Alcalase.Therefore,Douchi should be used as the main research object in the future,and enzymolysis is important for producing high antioxidant activity.