关键词: 大豆抗氧化活性肽, 水解度, 总抗氧化性

Abstract: In order to get the best germ to ferment soybean antioxidative peptide, we screened out 4 strains by transparent circle method and the determine of enzymatic energy method from 12 teams strains in our lab. Then fermented the bean cake for the antioxidative peptide, measured the antioxidant activity. As a result we got the best germ called Jb009, which enzymatic energy reached 2.28 U/ml, antioxidant activity attained 869.62 U/g bean cake and degree of hydrolyze approached 11.47%. Finally, made use of this germ to carry on the liquid fermentation and the solid fermentation. The antioxidant activity of the liquid fermentation product is 621.68 U/g bean cake, degree of Hydrolyze is 14.85%; At the same time, these numbers of the solid fermentation product is 462.81U/g bean cake and 15.39%.

Key words: soybean antioxidative peptide, degree of hydrolyze, total antioxidant activity