大豆肽酶解条件与抗氧化性关系的研究

Study on the Relationship between Soybean Peptidase Hydrolysis Conditions and Antioxidant Activity

采用二苯代苦味酰基自由基消除率测定方法,在酶解条件即温度、酶解时间、料水比、pH值、加酶量五个因素中,固定四种因素变化其中一种因素来研究其酶解条件与抗氧化性的关系。试验结果表明大豆肽对二苯代苦味酰基自由基的清除率在水解4.5h时达到最高为33.09%、在pH值为9.0左右时达到最高为33.85%、在温度为60℃时达到最高为33.43%、在料水比1/6时达到最高为34.04%。大豆肽的酶解条件中温度、pH值、料水比在肽得率达到最大时,其抗氧化性也达到最大。

The free radical elimination rate of diphenyl bitter acyl group was determined,and the relationship between enzymatic hydrolysis conditions and antioxidant activity was studied by fixing one of four factors among the five factors of enzymatic hydrolysis conditions,namely temperature,enzymatic hydrolysis time,ratio of material to water,pH value and enzyme dosage.The experimental results showed that the scavenging rate of soybean peptide on dibenzoylpyryl radical reached the highest 33.09%when hydrolyzed for 4.5h,33.85%when pH value was about 9.0,33.43%when temperature was 60℃,and 34.04%when the ratio of material to water was 1/6.In the enzymatic hydrolysis conditions of soybean peptide,temperature,pH value and material-water ratio,its oxidation resistance also reached the maximum,when the peptide yield reached the maximum.