Antioxidative Capacity of Peptides Isolated from Soybean Meal

Jing Xu; Lian Zhou Jiang; Yang Li; Xia Wu

doi:10.4028/www.scientific.net/AMR.554-556.1381

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Antioxidative Capacity of Peptides Isolated from...

Antioxidative Capacity of Peptides Isolated from Soybean Meal

Abstract:

Soybean meal was hydrolyzed by Neutrase in research. DPPH radical scavenging rate, hydroxyl radical scavenging rate and reducing power were chosen as the response values. Then the optimal technique was established through a systemic research on the influencing factors, including hydrolysis temperature, time, pH, enzyme amount and substrate concentration. Results show that the soybean meal can be effectively hydrolyzed by Neutrase, and the optimal technique conditions were temperature 40°C, time 4h, pH 7.0, enzyme amount 48,000U/g substrate, and substrate concentration 6%. Under these conditions, reducing power is 0.954.

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Periodical:

Advanced Materials Research (Volumes 554-556)

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1381-1386

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1381

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Online since:

July 2012

Authors:

Jing Xu*, Lian Zhou Jiang, Yang Li, Xia Wu

Keywords:

Antioxidative Capacity, Soybean Meal, Soybean Peptides

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