Abstract
The enzymolysis technology for soybean protein isolate peptides (SPIP) and preparation technology of soybean protein isolate peptide-Se complex (SPIP-Se) were optimized. The structure properties of SPIP-Se were characterized by absorption spectrum and fluorescence spectrum, and its antioxidation was studied. Results showed that SPIP after enzymatic hydrolysis in temperature 50 ℃, with substrate concentration of 3%, and enzyme-substrate ratio of 5 g/100 g, and chelation at pH 10 in 2 h, for 78 ℃, the selenium binding capacity of SPIP reached 38.143 mg/g. The structural characterization demonstrated that SPIP-Se could cause fluorescence quenching showed higher antioxidant activity than SPIP.
Publication Date
4-28-2018
First Page
163
Last Page
167
DOI
10.13652/j.issn.1003-5788.2018.04.033
Recommended Citation
Xinyuan, ZHANG; Liangzong, XU; and Shaoyun, WANG
(2018)
"Study on preparation, structure and activity of soybean protein isolate peptide-Se complex,"
Food and Machinery: Vol. 34:
Iss.
4, Article 33.
DOI: 10.13652/j.issn.1003-5788.2018.04.033
Available at:
https://www.ifoodmm.cn/journal/vol34/iss4/33
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