中文摘要：

为了改善大豆蛋白酶解效果，采用胃蛋白酶对自制碱溶酸沉的大豆蛋白酶解2h使其球蛋白组分水解，之后继续用Alcalase和Protamex酶解，并用SDS-PAGE和GPC对酶解产物的分子质量分布进行分析．结果显示：与未使用胃蛋白酶处理的单酶酶解相比，胃蛋白酶前处理可提高大豆蛋白回收率和水解度及酶解产物的抗氧化能力指数（ORAC值），最高分别为95．4％、23．1％和1078．6，提高了39．9％、35．9％和38．5％；使用胃蛋白酶前处理的酶解产物分子质量绝大部分在10ku以下，其中大部分在1-5ku之间．以上结果表明：胃蛋白酶前处理能促进大豆蛋白的酶解并增强酶解产物的抗氧化活性．

英文摘要：

In order to improve the hydrolysis of soy protein, soy protein was prepared through alkali extraction and acid precipitation, and pepsin was applied to treat the soy protein for two hours to hydrolyze the glycinin. Then, al- calase and protamex were used to carry out further hydrolysis, and the molecular mass distribution of the corre- sponding products was determined by means of SDS-PAGE and GPC. The results show that （ 1 ） as compared with the single enzyme treatment without pepsin, pepsin pretreatment greatly improves the protein recovery, the degree of hydrolysis and the ORAC （ Oxygen Radical Absorbance Capacity） value of the hydrolysates, and the corresponding maximums are up to 95.4%, 23. 1% and 1078. 6, which are 39. 9%, 35.9% and 38.5% higher, respectively; and （2） the molecular masses of the hydrolysates with pepsin pretreatment are mostly under 10 ku and mainly range from 1 to 5 ku. The above-mentioned results indicate that pepsin pretreatment can promote the hydrolysis of soy protein and enhance the antioxidant activity of the hydrolysates.