摘要
研究了大豆蛋白水解产物中巯基的热稳定性及抗氧化作用。结果表明,SPI水解不影响巯基含量;加热时大豆蛋白溶液中巯基含量下降近52%,而大豆蛋白水解产物中巯基的含量只下降4%,说明大豆蛋白水解产物中巯基的热稳定性明显提高。当巯基被封闭时,大豆蛋白水解产物的抗氧化性明显减弱,说明巯基是大豆蛋白中很重要的抗氧化成分,但较其他一些抗氧化基团更易于氧化。
The heat-stability and antioxidative activity ot sulfhyrryls in soy protein hydrolysates were studied. It was found that the sulfhydryl content had no significant difference before and after proteolysis. The heating processing could significantly decrease the sulfhydryl content of 52 % in SPI solution, while the sulfhydryls in the hydrolysate could only be oxidized about 4% when heating the hydrolysate, which suggested that the sulfhydryl in the hydrolysate was more stable than in SPI solution. When sulfhydryls were blocked, the antioxidative activity of the soy protein hydrolysate obviously decreased. The results also suggested that the antioxidative activity of the soy protein hydrolysates was partly attributed to the sulfhydryl.However, the sulfhydryl was more easily oxidized than other antioxidants in the hydrolysate.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第7期19-22,共4页
Food and Fermentation Industries
