|Table of Contents|

Preparation of Soybean Antioxidant Peptide by Ultrasonic-assisted Enzymatic Method(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2014年02期
Page:
281-283
Research Field:
Publishing date:

Info

Title:
Preparation of Soybean Antioxidant Peptide by Ultrasonic-assisted Enzymatic Method
Author(s):
LIU Ying1; LIU Zheng1; ZHAO Jie2; XU Lin2
1.College of Science,Liaoning Technical University,Fuxin 123000,China;
2.College of Material,Liaoning Technical University,Fuxin 123000,China
Keywords:
Soybean isolated protein; Soybean antioxidant peptide; Ultrasonic-assisted; Hydrolysis level; Reducing power
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2014.02.0281
Abstract:
In this experiment,using isolated soybean protein as substrate,the alkaline protease and trypsin were used to hydrolyze soybean protein to prepare soybean antioxidant peptide.Taking reducing power as an indicator,the optimum of the preparation of soybean antioxidant by the enzymatic method was discussed,at the same time the impact of ultrasound on the preparation of the soybean antioxidant peptide by the enzymatic method was studied.The results showed ultrasonic could increase the reducing power of soybean protein,and under the condition of double enzymes and ultrasonic simultaneously,optimal conditions was reaction at pH9.0,50℃ for 5 h with substrate concentration of 5%.In this condition,the absorbance was 0.124.

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Last Update: 2014-08-05