大豆低聚肽的成分分析及体外抗氧化作用  

Composition Analysis and Antioxidant Effects in Vitro of Soy Oligopeptides

作　　者：刘文颖[1] 谷瑞增[1] 鲁军[1] 林峰[1] 蔡木易[1] 

机构地区：[1]中国食品发酵工业研究院,北京市蛋白功能肽工程技术研究中心,北京100015

出　　处：《食品工业》2015年第4期200-203,共4页The Food Industry

基　　金：国家十二五科技支撑项目(2012BAD33B04-02);国家高技术研究发展计划(863计划)项目(2013AA102205-02);北京市科技计划项目(Z131100003113010);科技北京百名领军人才培养工程项目(Z131110000513026)

摘　　要：以大豆分离蛋白为原料,利用碱性蛋白酶和中性蛋白酶进行酶解,再经过超滤膜超滤后制得大豆低聚肽粉,对其基础理化成分、分子量分布和氨基酸组成进行了分析,并从DPPH自由基、羟基自由基、超氧阴离子自由基清除能力以及还原能力4个方面考察了体外抗氧化活性。理化成分分析表明:大豆低聚肽中蛋白质含量为86.98%,分子量小于1 000 Da的组分高达83.54%,氨基酸组成丰富,富含谷氨酸、天门冬氨酸、亮氨酸和精氨酸;抗氧化评价结果显示:大豆低聚肽对DPPH自由基、羟基自由基和超氧阴离子自由基的半抑制浓度(IC50值)分别为3.4,5.8和16.3 mg/m L,并且具有一定的还原能力。因此,大豆低聚肽具有良好的抗氧化活性。Soy oligopeptides （SOP） was prepared from isolated soy protein by the enzymolysis of alkaline protease and neutral protease followed by ultrafiltration. Basic physicochemical components, molecular weight distribution and amino acid composition of SOP were determined. Antioxidant activities of SOP were evaluated from four respects by determination of the scavenging activities against DPPH radical, hydroxyl radical and superoxide radical as well as reducing power. Physicochemical characterization analysis indicated that the content of total protein was 86.98% and the major molecular weight of SOP was less than 1 000 Da （83.54%）. The amino acids were abundant and glutamic acid, asparaginic acid, leucine and arginine were the major amino acids. Results of antioxidant evaluation showed that the median inhibitory concentrations （IC50 values） of DPPH radical, hydroxyl radical and superoxide radical scavenging activities were 3.4, 5.8 and 16.3 mg/mL, respectively. And SOP showed certain reducing power. Therefore, SOP exhibited good antioxidant activities.

关 键 词：大豆 低聚肽 氨基酸组成 分子量分布 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]