Antioxygenic Properties Of Enzymatic Hydrolysate Of Soybean Protein And Research And Development Of Products

In this paper, Several proteolytic enzymes (such as Alcalase, Neutrase, Flavourzyme, A.S.1398) were studied systematically and individually, the best making condition of the four enzymes were confirmed. The results showed that under the optimum conditions the sequence of each enzyme's hydrolysis capacity was: Alcalase>Flavourzyme>Neutrase>A.S.1398,and the optimum condition of Alcalase was confirmed that the temperature =58?, substrate concentration =5%, enzyme concentration =10%, hydrolysis time =300minutes.The paper also studied the antioxidation capacity of soybean peptides in the food system and non-food system. The results showed that the soybean peptides can prolong the inducing period of the axunge oxygenation and cooperate with hydroxybenzene antioxidant which was more obvious in the food system. In the non-food system, the soybean peptides can control the autooxidation speeds of octadecadienoic acid and diphenolic compound and the effect on the latter was more obvious.Dextran gel G-25 in this paper was used to separate soybean peptides, and SDS-polyacrylamide gel electrophoresis was used to mensurate the molecular weight of antioxidation peptides, then an equation was got: Y= -1.2618X + 5.1338. The results showed that the rate of soybean peptides'moving was higher compared with the low-MW standard protein, while the MW was lower much. According to the theory calculation, the MW of soybean peptides was below 1000D.The paper still studied the soluble characteristic of soybean peptides in the acid beverage, and reviewed the color, flavor and stability of the beverage such as apple, haw and orange juice after adding soybean into them and the optimum proportion.