Preparation and antioxidant activity of soybean peptides by ultrasound-assisted enzymatic method

Antioxidant peptides were prepared by soybean protein using ultrasound-assisted papain enzymatic method.The optimum hydrolysis conditions of soybean protein were as follows:preliminary treated at 90℃ for 15min, pH 6.5, E/S7%, ultrasonic treated for 30min, hydrolysis at 65℃for 3h, and the hydrolysis degree reached 19.2%.The results investigated that the antioxidant activity and hydrolysis degree didn't have direct linear relation.This method was appropriate for producing soybean antioxidant peptides, which had a broad application prospects.