脱脂豆粕酶水解物抗氧化活性的研究  

Study on the antioxidative activity of enzymatic hydrolysates of defatted soybean meal

作　　者：许晶[1] 江连洲[1] 李杨[1] 王金玲[1] 

机构地区：[1]东北农业大学,黑龙江哈尔滨150030

出　　处：《食品工业科技》2009年第9期208-211,共4页Science and Technology of Food Industry

基　　金：黑龙江省杰出青年科学基金(C01040101)

摘　　要：采用碱性蛋白酶(Alcalase 2.4L)对脱脂豆粕进行水解,以二苯代苦味酰基自由基清除率和亚油酸过氧化抑制率为指标,通过对酶解温度、时间、pH、加酶量以及底物浓度等影响因素的系统研究,建立了脱脂豆粕的优化酶解工艺。结果表明,酶解温度为55℃、时间为3h、pH为8.0、加酶量19200U/g底物、底物浓度8%,酶水解物的自由基清除率和过氧化抑制率分别为41.13%、34.16%,水解度为35.0%。Defatted soybean meal was hydrolyzed by Alcalase 2.4 L.DPPH free radical scavenging activity and antilinoleic acid peroxidation capacity were chosen as the response values. Then the optimal technique was established through a systemic research on the influencing factors, including enzymolysis temperature, time, proteases concentration and substrate concentration,etc.Results showed that the defatted soybean meal could be effectively hydrolyzed by the alkali protease Alacase 2.4 L, and the optimal technique conditions were temperature 55℃,time 3h, pH8.0, proteases concentration 19200U/g substrate,and substrate concentration 8%.The DPPH free radical scavenging activity and anti-linoleic acid peroxidation capacity of enzymatic hydrolysates could be 41.13% and 34.16%, respectively,with the hydrolyte degree of 35.0%.

关 键 词：脱脂豆粕 酶水解物 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]