酱油渣蛋白水解产物抗氧化性研究  

The Analysis of Antioxidant Activity of Soy Sauce Residue Protein Hydrolyzates

作　　者：张兴茂[1] 吴晖[1] 赖富饶[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第10期1200-1204,共5页Modern Food Science and Technology

基　　金：教育部新世纪优秀人才支持计划资助项目(NCET-06-0746)

摘　　要：比较六种不同的蛋白酶对酱油渣中蛋白的水解效果,筛选出最适合生产抗氧化肽的Alcalase+中性蛋白酶反应体系,在加酶量6000 U/g、pH=8、60℃、水解2h得到产物具有最好的抗氧化活性。从羟基自由基(OH.)清除能力、超氧阴离子自由基(O2-.)清除能力、DPPH清除能力研究水解产物的抗氧化活性。10 mg/mL水解产物在OH.抑制率为85.05%,清除O2-.活性为56.05%,DPPH自由基清除率为82.11%。This experiment compared the hydrolytic effects of soy sauce residue protein（SRP） by the six different proteolytic ferments and chose the complex of Alcalase and neutral proteinase as catalyst. The best antioxygen peptide was produced under the condition： pH=8.0.60 ℃, 6000 U/g hydrolase and 2 h. The antioxygen activity of hydrolysis product was investigated in terms of the capability of cleaning OH, O^2. and DPPH. When the solution contained 10 mg/mL hydrolysis product, its OH. inhibition rate, the inhibition rate of O2 and the DPPH. inhibition rate were 85.05%, 56.05%, and 82.11%, respectively.

关 键 词：酱油渣 肽 抗氧化 

分 类 号：TS261.9[轻工技术与工程—发酵工程]