大豆多肽發(fā)酵液脫色及不同超濾組分抗氧化研究

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摘 要：為探究豆渣發(fā)酵液的脫色效果和不同分子質(zhì)量大豆多肽的體外抗氧化能力，利用枯草芽孢桿菌發(fā)酵豆渣酶解液制備大豆多肽，利用活性炭脫色處理，再采用超濾分離將豆渣多肽發(fā)酵液分級(jí)出

5～10 kDa，3～5 kDa，500～3 000 Da和

關(guān)鍵詞：豆渣;大豆多肽;超濾;抗氧化活性

Study on Decolorization of Soybean Polypeptide Fermentation Broth and Antioxidant Activity of Different Ultrafiltration Components

LI Lele1， YANG Xuewei1， LUO Xueyun1， FAN Liu1， YIN Lebin1，2*

（1.School of Food and Chemical Engineering， Shaoyang University， Shaoyang 422000， China; 2.Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control， Shaoyang 422000， China）

Abstract： In order to explore the decolorization effect of soybean residue fermentation broth and the antioxidant capacity of soybean peptides with different molecular weight in vitro， soybean peptides were prepared from soybean residue enzymatic hydrolysate fermented by Bacillus subtilis， decolorized by activated carbon， and then separated by ultrafiltration. The soybean residue polypeptide fermentation broth was divided into 4 components of 5～10 kDa， 3～5 kDa， 500～3 000 Da and

5～10 kDa polypeptide component has the strongest scavenging activity against DPPH free radicals， and the

3～5 kDa polypeptide component has the strongest scavenging activity against -OH free radicals. This study provides theoretical guidance for the study of physiological activity of soybean peptides.

Keywords： bean dregs; soybean polypeptide; ultrafiltration; antioxidant activity

豆渣是豆制品加工副產(chǎn)物，其富含膳食纖維、有機(jī)酸和蛋白質(zhì)等營養(yǎng)成分。（剩余5071字）