大豆多肽硒螯合物的制备及抗氧化活性分析  

Preparation and Antioxidant Activity of Selenium-Chelating Soybean Peptides

作　　者：包怡红[1] 王芳[1] 王文琼[1] 

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《食品科学》2013年第16期27-32,共6页Food Science

基　　金："十二五"国家科技支撑计划项目(2012BAD34B04)

摘　　要：利用碱性蛋白酶对大豆蛋白进行酶解,得到大豆多肽,以亚硒酸钠为硒源,与大豆多肽反应制备多肽硒螯合物,并对大豆多肽和多肽硒螯合物的抗氧化性进行比较分析。通过单因素试验和正交试验,确定最佳螯合工艺条件为0.5mol/mL亚硒酸钠与多肽溶液的体积比1:2、pH9.0、反应温度80℃、反应时间2h,在此条件下亚硒酸根离子的螯合率达42.82%。在最佳螯合条件制得大豆多肽硒螯合物,对DPPH自由基、羟自由基(.OH)的清除能力、Fe2+的螯合能力以及还原能力均高于大豆多肽,并随着质量浓度的增加而呈现量效关系。Soybean peptides were prepared form enzymatic hydrolysis of soy protein isolate（SPI） by alcalase and then made to react with sodium selenite to form Se-chelating peptides.A comparative analysis of antioxidant properties was carried out on the soybean peptides and the Se-peptide complexes.The results of optimization using orthogonal array design showed that the optimum chelating conditions were 1：2,9.0,80 ℃ and 2 h for 0.5 mol/mL sodium selenite/soybean peptides ratio（V/V）,pH,temperature and reaction time,respectively.Under these conditions,the chelating rate of selenite ion was 42.82%.The Se-peptide complexes possessed stronger scavenging activity against DPPH and hydroxyl radicals,iron（Ⅱ） chelating ability and reducing power than the soybean peptides,which was increased in a concentration-dependent manner.

关 键 词：大豆多肽 螯合硒 抗氧化 

分 类 号：TS201.2[轻工技术与工程—食品科学]