玉米和大豆短肽的自由基清除活性与还原力的对比研究  

Comparative study on free radical scavenging and reducing power of oligopeptides from soybean and corn

作　　者：李丹[1] 李晓磊[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,吉林长春130022 [2]国家大豆深加工技术研究推广中心,吉林长春130022

出　　处：《食品工业科技》2008年第8期71-73,共3页Science and Technology of Food Industry

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短肽和玉米短肽的体外生物活性，本研究在分析蛋白质含量、氨基酸组成和分子量分布等理化性质的基础上，测定了自由基清除能力和还原力。结果表明：玉米短肽和大豆短肽的蛋白质含量高达90％以上，相对分子质量分布在411.33和423.57左右，含量最多的必须氨基酸亮氨酸在10％以上；玉米短肽和大豆短肽使0.2mmol／L的DPPH·减少50％时的浓度SC50分别是29.48mg／mL和52.59mg／mL，小于抗坏血酸的1／2500；在2.73-27.3mg／mL浓度范围内，玉米短肽的还原能力略高于大豆短肽。结论：玉米短肽的抗氧化效果优于大豆短肽。Oligopeptides with more than 90% protein content were manufactured from defatted corn and soybean with alkali protease, Their molecular weight distributions were near 411.33, 423.57Da. The haft- maximal scavenging concentration of corn and soybean oligopeptides decreasing DPPH· at 0.2mmol/L was 29.48mg/mL and 52.59mg/mL respectively, and less than 1/2500 times of ascorbic acid. The reducing power of corn olgopeptides was slightly higher than that of soybean oligopeptides in the range of 2.73-27.3mg/mL. Conclusion： the antioxidant capacity of corn oligopeptides was better than that of soybean oligopeptides.

关 键 词：大豆 玉米 短肽 抗氧化活性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]