摘要
利用风味蛋白酶水解大豆分离蛋白制备高纯度大豆低聚肽,分析其蛋白质含量、肽含量、相对分子质量分布和氨基酸组成等理化性质。结果表明:高纯度大豆低聚肽是极易溶于水的白色粉末,蛋白质含量为93.6%,相对分子质量分布≤1000的低聚肽成分含量占肽总量的87.15%,肽含量为91%,灰分为1.8%,水分为4.5%。高纯度大豆低聚肽的醒酒机理是抑制乙醇在体内的吸收,降低血液中乙醇浓度;同时具有良好的抗氧化活性,可有效增强清除超氧阴离子自由基及羟自由基能力,缓解乙醇代谢对人体的损害。
Flavored proteinase is used to prepare highly purified soybean oligopeptides by hydrolysis of soybean protein isolate,and the physical and chemical properties of the protein content,peptide content,relative molecular mass distribution and amino acid composition are analyzed. The results show that the highly purified soybean oligopeptides,white powders with 93.6% protein,are easily soluble in water,the oligopeptide content of relative molecular mass distribution ≤ 1000 accounts for 87. 15% of the total peptide,the peptide content is 91%,the ash content is 1.8%,and the moisture content is 4.5%. The alcohol metabolism mechanism of highly purified soybean oligopeptides is to inhibit the absorption of alcohol in organism and reduce ethanol concentration in blood. Highly purified soybean oligopeptides exhibits good antioxidant activities,which can effectively enhance the ability to remove superoxide anion radicals and hydroxyl radicals and reduce organism damage caused by alcohol metabolism.
出处
《长春大学学报》
2017年第10期22-27,共6页
Journal of Changchun University
关键词
高纯度大豆低聚肽
风味蛋白酶
乙醇代谢
抗氧化活性
醒酒机理
highly purified soybean oligopeptide
flavor protease
alcohol metabolism
antioxidant activity
alcoholmetabolism mechanism
