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| 大豆蛋白水解度与大豆肽抗氧化力关系研究 |
| Relationship between hydrolysis degree of soybean protein and antioxidant ability of soybean peptide |
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| DOI： |
| 中文关键词: 大豆蛋白 大豆肽 蛋白酶 抗氧化力 水解度 |
| 英文关键词:soybean protein soybean peptide protease antioxidant ability hydrolysis degree |
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| 中文摘要: |
| 通过研究酶解大豆蛋白的水解度与大豆肽的抗氧化力大小，探索大豆蛋白水解度与大豆肽抗氧化力的关系。结果表明，两种组合蛋白酶所水解大豆蛋白的水解度大于其中任一种蛋白酶的水解度，小于两种蛋白酶的水解度之和；组合蛋白酶制备的大豆肽抗氧化力也大于其中任一种蛋白酶制备的大豆肽抗氧化力，小于两种蛋白酶制备的大豆肽抗氧化力之和；大豆肽抗氧化力的大小和大豆蛋白的水解度、单一蛋白酶及组合蛋白酶的种类有关，大豆肽抗氧化力有最佳水解度范围（18%~19%），大豆蛋白水解度过大或过小时，大豆肽抗氧化力都会下降。 |
| 英文摘要: |
| The relationship between the hydrolysis degree of soybean protein and antioxidant ability of soybean peptide was researched, through studying the hydrolysis degree of soybean protein and antioxidant ability of soybean peptide. The results showed that the hydrolysis degree of soybean protein hydrolyzed by combined two kinds of proteases was higher than that hydrolyzed by either protease’s and lower than the sum of hydrdysis degrees hydrolyzed by two kinds of proteases respectively; the rule of antioxidant ability of soybean peptide was the same to the hydrolysis degree of soybean protein. The antioxidant ability of soybean peptide was related to kinds of combined proteases and single protease and hydrolysis degree of soybean protein, the soybean peptide had optimal antioxidant ability when the hydrolysis degree was in the range of 18%-19%. |
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