Study on Antioxidant Activity of Soybean Peptides at Different Levels
In order to explore the antioxidant effect of different fractions of soybean peptides and the relationship between antioxidant effect and amino acid composition.In this experiment,soybean meal was hydrolyzed by alkaline protease.Different level of soybean peptides(SBPH-1,SBPH-2,SBPH-3,SBPH-4)were obtained by ultrafiltration.The optimal level of SBPH with the best antioxidant effect were screened out by investigating the cell proliferation index,DPPH,ABTS and hydroxyl radical scavenging ability,and their amino acid composition was analyzed.The results were as follows:different level of SBPH had no toxic effect on cells,promoted cell proliferation,and alleviated oxidative damage caused by H2O2.At the same time,SBPH could also improve the scavenging rates of DPPH,ABTS and hydroxyl radical,and SBPH-4 had the best scavenging rate,which were 88.65％,134.02％and 87.16％,respectively,and the difference was significant compared with other fractions(p＜0.05).It was found that SBPH-4 soybean peptides contained a large number of hydrophobic amino acids,accounting for 41.29％of the total amino acid content,suggesting that the antioxidant effect was related to the content of hydrophobic amino acids.In conclusion,different level of SBPH had no toxic effect on cells,but could improve the scavenging ability of DPPH,ABTS and hydroxyl radical.It was speculated that the antioxidant activity of soybean peptide may be related to the content of hydrophobic amino acids.
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