大豆β-伴球蛋白多肽抗氧化活性研究

摘要

以大豆β–伴球蛋白为原料，利用枯草芽孢杆菌进行发酵制备抗氧化肽，研究发酵时间和浓度对大豆β–伴球蛋白肽抗氧化活性影响.结果表明，发酵40 h时，大豆β–伴球蛋白肽抗氧化活力最高，抑制自由基能力最强；在此最佳发酵时间下，当大豆β–伴球蛋白肽浓度为1.6 mg/mL时，对羟自由基清除率最大；浓度为2 mg/mL时，对超氧阴离子自由基清除能力最强.%　　The antioxidant peptides were separated from hydrolysis ofβ–conglycinin from the Bacillus subtilis fermentation. The effects of fermentation time and concentration onβ–conglycinin peptide on antioxidant activity were studied. The results showed that at 40 h,β–conglycinin peptide had antioxidant activity with highest inhibitory activity on the free radical. When the concentration ofβ–conglycinin was 1.6 mg/mL,hydroxyl radical scavenging rate was the most significant,when the concentration ofβ–conglycinin was 2 mg/mL,free radical scavenging capacity on superoxide anion was the most significant.