采用固定化碱性蛋白酶对大豆分离蛋白进行水解,以水解度(DH)为指标对酶解过程进行研究,在单因素试验基础上以水解度和还原力为指标进行酶解正交试验。结果表明制备抗氧化能力较强的大豆分离蛋白水解物的最佳条件为:温度60℃、pH值9.2、加酶量0.20g/g底物。在此条件下进行水解试验,水解度为24.34%,水解物还原力为0.614。 The immobilized alkaline protease was used to hydrolyze soybean protein isolate, and the degree of hydrolysis (DH) was used as an index to study the enzymolysis process. Based on the single factor test, the degree of hydrolysis and reducing power were taken as the indexes for orthogonal experiment. The results showed that the optimum conditions for the preparation of soy protein isolate hydrolyzed with strong antioxidant capacity were as follows: temperature 60 ℃, pH 9.2, enzyme dosage 0.20 g / g substrate. Under the conditions of hydrolysis test, the degree of hydrolysis was 24.34%, hydrolyzate reduction of 0.614.