双酶法提取大豆多糖及其抗氧化性研究

摘要

本文以大豆粕为原料,采用双酶法提取大豆多糖,探讨了酶种类、双酶组合、酶解时间、pH、固液比等对提取率的影响,通过正交试验优化工艺条件,并对其抗氧化活性进行研究.结果表明,大豆多糖提取的最佳工艺条件为pH为6.0,酶解时间为6h,固液比1∶20,加酶量为酸性蛋白酶10％+风味酶8％,大豆多糖提取率为9.28％.大豆多糖对·OH、·O2-自由基表现出较强的清除能力,其IC5o分别为0.083mg/mL和0.078mg/mL.说明从大豆粕中提取的大豆多糖具有良好的抗氧化活性,可作为功能性食品基料添加到乳制品、饮料、面包、饼干等食品中,既增加了产品的保健功能,同时又提高了大豆粕的附加值,为大豆粕的综合开发利用提供技术支撑.%In this paper, soybean meal was used as raw material. Soybean polysaccharide was extracted by double enzymes. Effects of enzyme type, double enzymes combination, hydrolysis time, pH, solid/liquid ratio on extraction rate were discussed. Orthogonal test was used to optimize extracting conditions and antioxidative activities tests. The results showed that the optimum extracting conditions were pH 6. 0, hydrolysis for 6 hours, solid/liquid ratio 1-20, acid protease 10% and flavor enzyme 8% , extraction rate of soybean polysaccharide was 9. 28% . Soybean polysaccharide scavenge ability of ? OH and ? O-2. IC50were 0. 083mg/mL and 0. 078mg/mL respectively. Soybean polysaccharide, extracted from soybean meal had good antioxidative activities. It may be used as a basic functional food material adding to dairy product, beverage, bread, biscuit to provide added value to these products. The experiment can be used for technological support on comprehensive development and utilization of soybean meal.