大豆蛋白的酶水解及类蛋白反应对其抗氧化活性的影响  

Effects of Enzymatic Hydrolysis and Subsequent Plastein Reaction on Antioxidant Properties of Soybean Protein Isolate

作　　者：宋佳天[1] 赵新淮[1] 

机构地区：[1]乳品科学教育部重点实验室,东北农业大学,黑龙江哈尔滨150030

出　　处：《食品科学》2012年第1期115-119,共5页Food Science

基　　金：国家自然科学基金项目(30972132);黑龙江省高等学校科技创新团队建设计划项目(2010td11)

摘　　要：采用Alcalase 2.4L FG蛋白酶水解大豆蛋白,筛选并制备出ABTS+.清除率最高的水解物,其水解度为14.0%,对ABTS+.清除率为43.6%。以此水解物为底物,以修饰产物的游离氨基减少量为指标,应用响应面分析得到类蛋白反应的优化条件为:酶添加量1037U/g pro、底物质量浓度30g/100mL、温度20℃。在此条件下反应6h,水解物的修饰反应程度和抗氧化活性均为最大。制备反应程度不等的3个修饰产物,进一步抗氧化活性分析表明:大豆蛋白水解物及其修饰产物的抗氧化活性好于大豆蛋白;修饰产物与水解物的DPPH自由基清除能力、还原力、超氧阴离子自由基(O-2.)清除率差别不显著,但是对羟自由基(.OH)清除率差别显著。Alcalase 2.4L FG was used to hydrolyze soybean protein isolate（SPI） to prepare soybean protein hydrolysates with the highest antioxidant activity,which showed a degree of hydrolysis of 14.0% and an ABTS＋ radical scavenging rate of 43.6%.The prepared hydrolysates were modified with Alcalase 2.4L FG by plastein reaction and the optimal enzyme dosage,substrate concentration and temperature to maximize the reduction of free amino groups were determined by response surface methodology to be 1037 U/g protein,30 g/100 mL,and 20 ℃,respectively.The maximum degree of reaction and antioxidant activity were obtained after reaction for 6 h under these conditions.Moreover,the antioxidant activity of the SPI hydrolysates and their modification products obtained after reaction for 1,3 h and 6 h was better than that of SPI.The DPPH and superoxide anion radical scavenging activity and reducing power of the hydrolysates and modification products showed no significant difference,while a significant difference was observed in their hydroxyl radical scavenging activity.

关 键 词：大豆蛋白水解物 类蛋白反应 抗氧化活性 响应面 

分 类 号：Q814.9[生物学—生物工程]