Study On The Development And Antioxidant Activity Of Black Soybean Peptide-Blueberry Compound Beverage

With the development of the economy and the changes in people’s diet,diet nutrition and body care have received increasing public attention.The ecological environment is gradually deteriorating,the pressure on life is increasing,and the risk of people suffering from chronic diseases and malignant diseases is also increasing.Black beans are rich in protein.The polypeptide prepared from black bean protein can activate antioxidant activity,accelerate the scavenging of free radicals,reduce damage to the body,and prevent disease and anti-aging.Blueberry also enhances antioxidant activity and speeds up the antioxidant process.Therefore,this study used black beans and blueberries as raw materials to make composite beverages and explored their antioxidant activity.The test yielded the following results:(1)The black bean protein was extracted by alkali-soluble acid precipitation method.The effects of different factors on the extraction of black bean protein were analyzed by single factor experiment and orthogonal design method,and the extraction conditions of black bean protein were optimized.According to results of the single factor test,the extraction temperature,the ratio of extraction material to liquid,the extraction pH and the extraction time were selected for orthogonal test to determine the optimal extraction process: temperature 50℃,ratio of material to liquid 1:28,pH 9.5,time 2.5 h,at this time the extracted black bean protein was the most.(2)The protease is optimized by enzymatic hydrolysis to prepare a black bean polypeptide.The hydrolysis degree of black bean protein hydrolysate was determined by ninhydrin colorimetry;the neutral protease,papain,trypsin and alkaline protease were selected and alkaline protease was found to be the best,and the hydrolysis degree could reach 21.35 %.(3)Preparation of compound beverage: The compound beverage formula was studied by the single-factor test and orthogonal experiment.The soluble solids content was 12%,total acid content was 0.35%,black soybean polypeptide content was 15%,blueberry concentrated juice content was 1.4%.At this time,the composite beverage had the best taste.(4)The anti-oxidation test: black bean peptide-blueberry compound beverage in in vitro alcohol dehydrogenase activation rate,hydroxyl radical scavenging rate,DPPH clearance rate were significantly higher than the existing S brand on the market(P <0.05),the superoxide anion clearance rate was slightly different.