Preparation of soybean antioxidant peptides and their protective effect against garlic root tip peroxidation
In order to investigate the effects of enzymatic hydrolysis of soybean protein isolate with different proteases on the yield of polypeptide and antioxidant activity in vitro,six proteases(alkaline protease,papain,bromelain,neutral protease,trypsin,pepsin)were selected to determine the yield,spectral characteristics and antioxidant capacity of the polypeptide products of enzymatic hydrolysis.The protective effect on oxidative damage of garlic root tips induced by hydrogen peroxide was analyzed.The results show that the highest polypeptide yield was 67.78％under the condition of alkaline protease hydrolysis.The maximum absorption peak of polypeptide was at 200-230 nm.The absorption peaks of the 6 peptides were found in the amide A,B,Ⅰ,Ⅱ and Ⅲ bands.All peptides have good scavenging ability of free radicals,and the ability increases with the increase of peptide concentration.According to the evaluation of antioxidant activity,the scavenging ability of polypeptide prepared by alkaline protease is better than that of other proteases.The apoptosis of garlic root tip cells decreases by 45.90％after polypeptide treatment.
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