摘要
用中性蛋白酶AS1.398水解大豆分离蛋白,经超滤分离得到具有抗氧化活性的大豆肽。研究了大豆肽的一些理化特性及其对脂肪氧合酶活性的影响。结果表明,大豆肽的氨基酸组成和大豆分离蛋白基本相同,并具有良好的溶解性,大豆肽在0.1～500mg/ml浓度范围内对大豆脂肪氧合酶有明显的抑制作用,在低浓度(0.1～0.5mg/ml)与高浓度(250～500mg/ml)下抑制率较高,均大于90%,而在中等浓度(1～100mg/ml)下抑制率较低,均不到80%。
Soybean protein isolates SPI were hydrolyzed by neutral protease AS1.398 soybean peptides SP with antioxidant activity were obtained by ultra-filtration. Some of the physical and chemical properties and the effect of SP on soybean lipoxygenase were studied. The results showed that the amino acid composition of SP was almost the same as that of SPI and the solubility of SP was better than that of SPI. Within the concentration range of 0.1～500mg/ml the SP could inhibit the activity of lipoxygenase significantly. At lower concentration(0.1～0.5mg/ml) or higher concentration(250～500mg/ml) the inhibitory rate of SP on soybean lipoxygenase was over 90% while at middle concentration(1～100mg/ml) the inhibitory rate was lower than 80%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第8期19-21,共3页
Science and Technology of Food Industry
关键词
大豆肽
理化性质
脂肪氧合酶
活性
soybean peptides physical and chemical properties soybean lipoxygenase activity
