食品科学

• 工艺技术 • 上一篇    下一篇

大豆多肽硒螯合物的制备及抗氧化活性分析

包怡红,王 芳,王文琼   

  1. 东北林业大学林学院,黑龙江 哈尔滨 150040
  • 出版日期:2013-08-25 发布日期:2013-09-03

Preparation and Antioxidant Activity of Selenium-Chelating Soybean Peptides

BAO Yi-hong,WANG Fang,WANG Wen-qiong   

  1. College of Forestry, Northeast Forestry University, Harbin 150040, China
  • Online:2013-08-25 Published:2013-09-03

摘要:

利用碱性蛋白酶对大豆蛋白进行酶解,得到大豆多肽,以亚硒酸钠为硒源,与大豆多肽反应制备多肽硒螯合物,并对大豆多肽和多肽硒螯合物的抗氧化性进行比较分析。通过单因素试验和正交试验,确定最佳螯合工艺条件为0.5mol/mL亚硒酸钠与多肽溶液的体积比1:2、pH9.0、反应温度80℃、反应时间2h,在此条件下亚硒酸根离子的螯合率达42.82%。在最佳螯合条件制得大豆多肽硒螯合物,对DPPH自由基、羟自由基(·OH)的清除能力、Fe2+的螯合能力以及还原能力均高于大豆多肽,并随着质量浓度的增加而呈现量效关系。

关键词: 大豆多肽, 螯合硒, 抗氧化

Abstract:

Soybean peptides were prepared form enzymatic hydrolysis of soy protein isolate (SPI) by alcalase and then
made to react with sodium selenite to form Se-chelating peptides. A comparative analysis of antioxidant properties was
carried out on the soybean peptides and the Se-peptide complexes. The results of optimization using orthogonal array design
showed that the optimum chelating conditions were 1:2, 9.0, 80 ℃ and 2 h for 0.5 mol/mL sodium selenite/soybean peptides
ratio (V/V), pH, temperature and reaction time, respectively. Under these conditions, the chelating rate of selenite ion was
42.82%. The Se-peptide complexes possessed stronger scavenging activity against DPPH and hydroxyl radicals, iron (Ⅱ)
chelating ability and reducing power than the soybean peptides, which was increased in a concentration-dependent manner.

Key words: soybean peptide, selenium chelation, antioxidant activity