摘要
采用超声波辅助木瓜蛋白酶水解大豆蛋白的方法制备抗氧化肽。结果表明,大豆蛋白的最佳水解条件如下:90℃预处理15min,pH6.5,[E]/[S]为7%,超声波处理30min,65℃水解3h,水解度可达19.2%。大豆蛋白肽抗氧化性的高低和水解度的大小没有直接的线性关系,采用此法制备大豆蛋白抗氧化肽的效果较好,具有良好的应用前景。
Antioxidant peptides were prepared by soybean protein us method.The optimum hydrolysis conditions of soybean protein were 15min,pH 6.5, [ E]/[ S] 7%, ultrasonic treated for 30min, hydrolysis ng ultrasound-assisted papain enzymatic as follows： preliminary treated at 90℃ for at 65℃ for 3h, and the hydrolysis degree reached 19.2%.The results investigated that the antioxidant activity and hydrolysis degree didn＇ t have direct linear relation.This method was appropriate for producing soybean antioxidant peptides,which had a broad application prospects.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第17期212-214,219,共4页
Science and Technology of Food Industry
基金
湖北省教育厅科学技术研究计划优秀中青年人才项目(Q20122511)
