超声辅助半仿生酶法制备大豆多肽及其抗氧化活性研究  

Study on the preparation of soybean peptides by ultrasound-assisted semi-bionic enzymatic method and its antioxidant activity

作　　者：杨学为 尹乐斌 罗雪韵 邹文广 贺超 戴建平 YANG Xue-wei;YIN Le-bin;LUO Xue-yun;ZOU Wen-guang;HE Chao;DAI Jian-ping(Department of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,Hunan,China;Key Laboratory of Soybean Product Processing and Safety Control in Hunan Province,Shaoyang 422000,Hunan,China;Changsha Egli Biotechnology Co.,Ltd.,Changsha 410000,Hunan,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]豆制品加工与安全控制湖南省重点实验室,湖南邵阳422000 [3]长沙艾格里生物科技有限公司,湖南长沙410000

出　　处：《粮食与油脂》2023年第4期126-131,共6页Cereals & Oils

基　　金：湖南省教育厅重点项目(22A0529);邵阳学院研究生科研创新项目(CX2021SY073);邵阳学院横向科研项目(2021HX65)。

摘　　要：以大豆分离蛋白为原料,采用超声辅助半仿生酶法制备大豆多肽。以多肽得率为指标,在单因素试验的基础上通过响应面法优化制备工艺,并评价其抗氧化活性。结果表明:最优工艺为大豆分离蛋白1 g、胃蛋白酶量2.5 g、胃蛋白酶酶解时间85 min、胃蛋白酶酶解温度35℃、胃蛋白酶反应pH3.3,在此条件下,多肽得率为13.18%±0.38%;多肽对DPPH·和·OH清除率的EC50分别为26.14、13.22 mg/mL;多肽对洋葱细胞氧化损伤的保护效果优于维生素C。Soybean peptides were prepared by ultrasound-assisted semi-bionic enzymatic method using soybean isolate as raw material.The peptide yield was used as the index,and the preparation process was optimized by response surface methodology based on the single-factor test,and the antioxidant activi­ty was evaluated.The results showed that the optimal process was 1 g of soybean isolate,2.5 g of pep­sin,85 min of pepsin digestion time,35°C of pepsin digestion temperature and pH 3.3 of pepsin reac­tion,under which the peptide yield was 13.18%±0.38%;The EC50 of peptide on DPPH•and•OH scavenging was 26.14 and 13.22 mg/mL,respectively.The protective effect of peptide on oxidative damage of onion cells was better than that of vitamin C.

关 键 词：大豆分离蛋白 超声辅助 半仿生酶法 多肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]