还原前后大豆球蛋白酶解物的性质  

Properties of enzymatic hydrolysates of soy glycinin with or without reduction

作　　者：王金艳[1] 潘莹[1] 丁秀臻[1] 孔祥珍[1] 华欲飞[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2013年第8期37-41,共5页Food and Fermentation Industries

基　　金：国家自然科学基金(31201380);江苏省自然科学基金(BK2011151);江南大学食品科学与技术国家重点实验室开放课题资助课题(SKLF-ZZB-201202)资助

摘　　要：主要研究了还原前后大豆球蛋白不同酶解物的抗氧化特性,首先制备了不同的大豆球蛋白酶解物,然后对酶解物进行了表征(巯基含量、水解度、分子量等),并研究了还原前后不同酶解物的抗氧化活性(DPPH自由基清除能力、铁还原能力及二价铁螯合能力)以及抗氧化活性与巯基含量的关系,结果表明还原后的大豆球蛋白具有较好的酶解特性,还原后酶解物具有较高的巯基含量和抗氧化活性,还原后酶解物的DPPH自由基清除能力和铁还原能力与巯基含量具有显著相关性,二价铁螯合能力与巯基含量也呈现一定的相关性。This paper mainly studied the antioxidant activity of reduced glycinin enzymatic hydrolysates. Firstly, different glycinin hydrolyzates with or without reduction were prepared, then characterized the degree of hydrolysis, the cysteine content, molecular weight distribution and antioxidant activity. Finally, the correlation between antioxi- dant activity and sulfhydryl content was analylized. The results showed that the glycinin with reduction has good enzy- matic hydrolysis properties compared with the ones without reduction, and there was significant correlation between Clear rate to DPPH or Ferric ion reducing antioxidant power and sulfhydryl content, also there was correlation between Ferrous ion chelating power and sulfhydryl.

关 键 词：大豆球蛋白 酶解物 抗氧化性 巯基 

分 类 号：TS201.25[轻工技术与工程—食品科学]