Preparation and Purification of Anti-oxidant Peptides from Black Soybean and its Amino Acid Composition Analysis

doi:10.7506/spkx1002-6630-201309055

Abstract

Abstract:

Black soybean peptides (BSP) were obtained by hydrolyzing black soybeans with three proteases alone or
in combination. Antioxidant BSP with oxygen radical absorption capacity (ORAC) were separated and purified through
ultrafiltration and macroporous resin adsorption followed by ethanol desorption. The amino acid composition of antioxidant
BSP was measured for analysis of the association of the antioxidant activity with properties of groups on amino acid side
chains. An ultrafiltaion fraction with relative molecular weight below 3000 shown to have strongly antioxidant activity
was obtaiend through the combined use of alcalase, flavourzyme and neutrase. DA201-C type of adsorption resin exhibited
improved separation efficiency than three others. The 75% ethanol eluate indicated higher average hydrophobicity and larger
amounts of basic amino acids and the strongest ORAC activity. Moreover there was an extremely significantly positive
correlation between the Trolox equivalent and GSH equivalent for ORAC (P ＜ 0.01).

Key words: black soybean peptides, enzymatic hydrolysis, separation and purification, ORAC value, amino acid composition

CLC Number:

TS201.21

LI Hua1，LIU En-qi1,2，TANG Shi-rong2，WU Yong-hua2. Preparation and Purification of Anti-oxidant Peptides from Black Soybean and its Amino Acid Composition Analysis[J]. FOOD SCIENCE, 2013, 34(9): 271-276.

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