CAJ | 학술논문

　　将豌豆蛋白用胰蛋白酶、木瓜蛋白酶、风味蛋白酶、碱性蛋白酶水解0．5～6 h，用pH-Stat法测定其水解度；测定水解物的还原能力、清除自由基能力来分析豌豆蛋白水解物的抗氧化作用模式。将4 h的豌豆蛋白碱性蛋白酶水解产物采用葡聚糖凝胶G-25分离豌豆肽，测定各片段的抗氧化活性，以确定豌豆抗氧化肽的分子量。结果得出豌豆蛋白水解产物的自由基清除能力、还原能力都是随着水解时间的延长而增大。底物浓度为7％、水解4h的豌豆蛋白水解产物与其它水解条件下的水解产物相比，具有较高的抗氧化活性。采用G-25分离豌豆肽的结果表明，抗氧化活性较高的豌豆肽的平均分子量约640 Da左右，其抗氧化能力是豌豆肽原液的2倍。
　　장완두단백용이단백매、목과단백매、풍미단백매、감성단백매수해0．5～6 h，용pH-Stat법측정기수해도；측정수해물적환원능력、청제자유기능력래분석완두단백수해물적항양화작용모식。장4 h적완두단백감성단백매수해산물채용포취당응효G-25분리완두태，측정각편단적항양화활성，이학정완두항양화태적분자량。결과득출완두단백수해산물적자유기청제능력、환원능력도시수착수해시간적연장이증대。저물농도위7％、수해4h적완두단백수해산물여기타수해조건하적수해산물상비，구유교고적항양화활성。채용G-25분리완두태적결과표명，항양화활성교고적완두태적평균분자량약640 Da좌우，기항양화능력시완두태원액적2배。
Pea protein was hydrolyzed for 0.5-6 h by Trypsin,papain,Flavourzyme or alcalase.The de-gree of hydrolysis was measured by pH-stat method .The possible mode of action of pea hydrolysates antioxidant activity were analyzed by reducing power and radical-scavenging ability .Alcalase-hydrolysates pea hydrolysates (4 h) was separated by gel filtration G-25,the antioxidant activity of peptides fractionation were surved by re-ducing power and radical-scavenging ability .The reducing power and radical-scavenging ability of pea hydroly-sates increased with the hydrolyzed time was extended .The antioxidant activity of 4 h pea hydrolysates within concentration of substrate 7%was higher than the other hydrolysates .Results showed that the peptides fraction possessed stronger antioxidant activity , particularly the peptides molecular 640 Da was higher twice than the pea hydrolysates .