高纯度大豆和花生低聚肽的体外抗氧化活性  

In vitro antioxidant activity of highly purified oligopeptides from soybean and peanut

作　　者：李丹[1] 李晓磊[1] 谭克[1] 李荣和[2] 

机构地区：[1]长春大学吉林省农产品加工生物技术重点实验室,长春130022 [2]国家大豆深加工技术研究推广中心,长春130022

出　　处：《食品科技》2008年第6期138-141,共4页Food Science and Technology

基　　金：国家科技成果重点推广计划(2003EC000127);吉林省科技发展计划项目(20040205-1)

摘　　要：为了比较高纯度大豆低聚肽和花生低聚肽的抗氧化活性,在分析蛋白质含量、氨基酸组成和分子量分布等理化性质的基础上测定清除自由基能力和还原力。结果表明:大豆低聚肽和花生低聚肽的蛋白质含量高达95%,谷氨酸、天门冬氨酸和亮氨酸的总量均在47%以上,相对分子质量分布在423.57和364.92;大豆低聚肽使0.2mmol/L的DPPH自由基减少50%时的浓度SC50是52.85mg/mL,约为抗坏血酸的1/2000,而花生低聚肽在上述条件下未达到50%的DPPH自由基清除率;在2.73￣27.3mg/mL浓度范围内,大豆低聚肽的还原能力约为花生低聚肽的1.51￣1.83倍。大豆低聚肽的抗氧化效果优于花生低聚肽。Oligopeptides with 95% protein content were manufactured from defatted soybean and peanut with the same industrial processing. Their molecular weight distributions were near 423.5 and 364.92 Dolton. The half-maximal scavenging concentration of soybean oligopeptides decreasing DPPH 50% was 52.8456 mg/mL, and 1/2000 times of ascorbic acid. Peanut oligopeptides could not arrive at the 50% scavenging rate at thesame condition. The reducing power of soybean oligopeptides was 1.51 -1.83 times than that of peanut oligopeptides in the range of 2.73-27.3 mg/mL. The antioxidant capacity of soybean Oligopeptides is better than that of peanut Oligopeptides.

关 键 词：大豆 花生 低聚肽 抗氧化活性 

分 类 号：TS201[轻工技术与工程—食品科学]