Food and Fermentation Industries

Properties of enzymatic hydrolysates of soy glycinin with or without reduction

  • WANG Jin-yan ,
  • PAN Ying ,
  • DING Xiu-zhen ,
  • KONG Xiang-zhen ,
  • HUA Yu-fei
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Online published: 2013-08-25

Abstract

This paper mainly studied the antioxidant activity of reduced glycinin enzymatic hydrolysates.Firstly,different glycinin hydrolyzates with or without reduction were prepared,then characterized the degree of hydrolysis,the cysteine content,molecular weight distribution and antioxidant activity.Finally,the correlation between antioxidant activity and sulfhydryl content was analylized.The results showed that the glycinin with reduction has good enzymatic hydrolysis properties compared with the ones without reduction,and there was significant correlation between Clear rate to DPPH or Ferric ion reducing antioxidant power and sulfhydryl content,also there was correlation between Ferrous ion chelating power and sulfhydryl.

Cite this article

WANG Jin-yan , PAN Ying , DING Xiu-zhen , KONG Xiang-zhen , HUA Yu-fei . Properties of enzymatic hydrolysates of soy glycinin with or without reduction[J]. Food and Fermentation Industries, 2013 , 39(08) : 37 -41 . DOI: 10.13995/j.cnki.11-1802/ts.2013.08.025

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