Preparation and antioxidant activity of soybean peptides by ultrasound-assisted enzymatic method

doi:10.13386/j.issn1002-0306.2012.17.090

Preparation and antioxidant activity of soybean peptides by ultrasound-assisted enzymatic method[J]. Science and Technology of Food Industry, 2012, (17): 212-214. DOI: 10.13386/j.issn1002-0306.2012.17.090

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Preparation and antioxidant activity of soybean peptides by ultrasound-assisted enzymatic method

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Antioxidant peptides were prepared by soybean protein using ultrasound-assisted papain enzymatic method.The optimum hydrolysis conditions of soybean protein were as follows:preliminary treated at 90℃ for 15min, pH 6.5, E/S7%, ultrasonic treated for 30min, hydrolysis at 65℃for 3h, and the hydrolysis degree reached 19.2%.The results investigated that the antioxidant activity and hydrolysis degree didn't have direct linear relation.This method was appropriate for producing soybean antioxidant peptides, which had a broad application prospects.

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Preparation and antioxidant activity of soybean peptides by ultrasound-assisted enzymatic method

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