Journal of Nuclear Agricultural Sciences ›› 2019, Vol. 33 ›› Issue (9): 1783-1788.DOI: 10.11869/j.issn.100-8551.2019.09.1783

• Food Irradiation·Food Science • Previous Articles     Next Articles

Optimizing Enzymatic Hydrolysis Conditions for the Preparation of Hydrolyzed Peptides From Soybean Meal

XU Teng, LU Cong, FAN Hairu, WANG Donghui, LI Shuying, FAN Bei, WANG Yan*, WANG Fengzhong*   

  1. Institute of Agro-products Processing Sciences and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193
  • Received:2018-06-08 Revised:2018-10-04 Online:2019-09-09 Published:2019-07-23

酶解法制备豆粕水解肽工艺优化

许腾, 卢聪, 范海茹, 王东晖, 李淑英, 范蓓, 王艳*, 王凤忠*   

  1. 中国农业科学院农产品加工研究所,北京 100193
  • 通讯作者: *王艳,女,助理研究员,主要从事功能食品与生物活性物质研究,营养代谢组学研究。E-mail:wy198565@163.com;王凤忠,男,研究员,主要从事功能食品与生物活性物质研究。E-mail:wangfengzhong@sina.com。同为通讯作者。
  • 作者简介:许腾,女,主要从事营养代谢组学研究。E-mail:13031129533@163.com
  • 基金资助:
    中国农业科学院创新工程(125161015000150013),农业部现代农业产业技术体系项目(CARS-04),农业部“948”项目(2016-X31),国家农产品质量安全监管(风险评估)项目(GJFP2017015)

Abstract: In order to prepare hydrolysate peptides from soybean meal with low bitterness and high biological activity, seven different enzyme combinations were selected to prepare the hydrolyzed peptides with comprehensively considering their enzymatic cleavage sites. Protein conversion rate, degree of hydrolysis, molecular weight distribution and intelligent sensory evaluation were meausred as the evaluation indexs of the hydrolyzed peptides. The result showed that the optimum combination was alkaline protease + neutral protease + debittering enzymolysis, the pH value of enzymolysis solution was 8.5, 7.5, and 7.5, and the reaction time was 3 h, 2 h, and 2 h, and the reaction temperature was kept at 55℃. After hydrolysis, the products showed degree of hydrolysis of 16%, and the distribution range of small-peptide molecular weight (≤ 1 000 Da) was up to 89.8%. The hydrolyzed peptides had better physical properties and textures. The results of this study provide a good foundation for the utilization of soybean protein and further application of functional peptides.

Key words: soybean, soybean meal, complex enzyme, hydrolyzed peptides

摘要: 为制备苦味低且生物活性高的豆粕水解肽,本试验在综合考虑水解酶酶切位点后选取7种酶组合对低温豆粕进行水解,以蛋白质转化率、水解度、分子量分布及智能感官评价等作为水解肽的评价指标,比较不同酶组合的作用效果。结果表明,优化得到豆粕水解肽的最佳酶法制备工艺条件:复合酶的最佳组合为碱性蛋白酶+中性蛋白酶+脱苦蛋白酶,酶解pH值依次为8.5、7.5、7.5,反应温度保持55℃,反应时间分别为3、2、2 h,经最佳酶组合制得的水解肽水解度为16%,分子量≤1 000 Da的水解肽可达89.8%,制备的水解肽理化性质及口感更优。本研究结果为豆粕资源开发及功能性肽产品的应用奠定了理论基础。

关键词: 大豆, 豆粕, 复合酶, 水解肽