大豆11S球蛋白水解肽的制备及抗氧化研究  

Preparation and Antioxidant Activity of Soybean 11S Globulin Hydrolyzed Peptide

作　　者：马福建 高长城 解迪 刘亚男 邹险峰 MA Fu-jian;GAO Chang-cheng;XIE Di;LIU Ya-nan;ZOU Xian-feng(College of Food Science and Engineering,Changchun University,Changchun 130022,Jilin,China)

机构地区：[1]长春大学食品科学与工程学院

出　　处：《食品研究与开发》2019年第11期89-93,共5页Food Research and Development

基　　金：吉林省教育厅“十三五”科学技术研究项目(2016296)

摘　　要：以大豆11S球蛋白为原料,通过胰蛋白酶水解制备活性肽,在单因素试验的基础上,采用响应面法确定最佳酶解条件,并检测大豆肽溶液的体外抗氧化性。结果表明,底物浓度2mg/mL时的最佳水解条件为:酶和底物比4900U/g,pH8.1,温度44℃,水解时间2.6h,此条件下经验证试验得到大豆肽的水解度为89.25%。大豆肽溶液对超氧阴离子自由基(O^2-·)和羟自由基(·OH)都具有良好的清除效果,随着大豆肽溶液浓度的增加,O^2-·和·OH的清除率也随之增加。当肽液浓度为12mg/mL时,对O^2-·的清除率最高达到46.86%;当肽液浓度为0.5mg/mL时对·OH的清除率最高,达到33.73%。Soybean 11S globulin was used as raw material to prepare active peptide by trypsinase hydrolysis. On the basis of single factor experiment,response surface methodology was used to determine the optimal enzymatic hydrolysis conditions,and test the in vitro antioxidant activity of soy peptide solution. The results showed that the optimum hydrolysis conditions were as follows: the ratio of enzyme to substrate was 4 900 U/g,the pH was 8.1,the temperature was 44 ℃,the hydrolysis time was 2.6 h,the degree of hydrolysis of the soybean peptide obtained by the verification test under this condition was 89.25 %. Soybean peptide solution had good scavenging effects on superoxide oxygen free radical (O^2-·) and hydroxyl radical (·OH),and the scavenging rates of O^2-· and ·OH increased with the increase of concentration of soybean peptide solution. When the concentration of peptide solution was 12 mg/mL,the clearance rate of O^2-· reached 46.86 %,and when the concentration of peptide solution was 0.5 mg/mL,the clearance rate of ·OH reached 33.73 %.

关 键 词：大豆11S球蛋白 大豆肽 胰蛋白酶 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]