酶解豆粕制备多肽钙螯合物及其抗氧化性

Enzymatic hydrolysis of soybean meal and its antioxidant activity

为更好地开发和利用豆粕,本研究采用蛋白酶对豆粕进行酶解,通过单因素、正交实验研究以获得制备多肽的最佳酶解条件,并对多肽进行加钙螯合。实验结果表明制备豆粕多肽钙的螯合最佳条件是:m(多肽):m(氯化钙)=2:1、pH值为7、水浴时长为40 min、水浴温度50℃。多肽钙螯合物的钙含量是12.870%,钙螯合率:38.628%。通过抗氧化性实验(对于-OH的清除能力)测得2.51 mg/mL产物的抗氧化性:5.48%。

In order to develop and utilize the soybean meal, this study uses the protease to carry on the enzymatic hydrolysis of soybean meal, through single factor and orthogonal experiment to obtain the optimum condition for the preparation of poly-peptide. The experimental results show that the optimum conditions for preparation of soybean polypeptide chelated calcium is ： m（polypeptide） ： m（ calcium chloride） = 2 ： 1 , pH value is 7 , the water bath time is 40m in , temperature is 50 DEG C. The calcium content of polypeptide calcium chelate is 12. 870% ,and the calcium chelate ratio is 38. 628% . The antioxidant activity of 2. 51mg/mL was measured by the oxidation resistance test （ for the scavenging ab ility of_OH）.