【摘要】 以大豆分离蛋白为原料，进行超声波-微波预处理辅助酶解改性，研究超声波功率、微波功率、超声波-微波预处理温度以及超声波-微波预处理时间对大豆降糖肽α-葡萄糖苷酶抑制率的影响。根据α-葡萄糖苷酶抑制率确定制备大豆降糖肽的最优工艺条件，并测定大豆分离蛋白和大豆降糖肽的环境稳定性。结果表明，当超声波功率200 W、微波功率400 W、超声波-微波预处理温度45℃、超声波-微波预处理时间20 min、加酶量7 000 U·g-1、底物浓度3%、酶解时间60 min时，大豆降糖肽的α-葡萄糖苷酶抑制率为（81.46±0.31）%。经过超声波-微波预处理后，获得的大豆降糖肽储存稳定性、热稳定性和冻融稳定性显著增强。本实验为制备具有降血糖活性和稳定性较好的大豆降糖肽提供理论依据。更多还原

【Abstract】 Soybean isolate protein was used as the raw material for ultrasonic-microwave pretreatment-assisted enzymatic modification, and the effects of ultrasonic power, microwave power, ultrasonic-microwave pretreatment temperature, and ultrasonic-microwave pretreatment time on the α-glucosidase inhibition rate of soybean glucoside peptide were investigated. The optimal process conditions for the preparation of soybean hypo glycopeptide were determined according to the α-glucosidase inhibition rate, and environmental stability of soybean isolate protein, soybean hypo glycopeptide were measured. The results showed that the α-glucosidase inhibition rate of soybean hypoglycopeptide was(81.46±0.31)%when the ultrasonic power was 200 W, the microwave power was 400 W, the ultrasonic-microwave pretreatment temperature was 45 ℃, the ultrasonic-microwave pretreatment time was 20 min, the enzyme addition amount was 7 000 U·g-1, the substrate concentration was 3%, and the enzymatic digestion time was 60 min. After ultrasonic-microwave pretreatment, the storage stability, thermal stability, and freeze-thaw stability of the soybean hypoglycaemic peptides obtained were significantly enhanced. This experiment provides a theoretical basis for the preparation of soybean hypoglycemic peptides with hypoglycemic activity and better stability.更多还原