胃蛋白酶酶解大豆蛋白苦味肽的粗分离

The coarse isolation of the bitter peptides obtained form the soybean protein hydrolyzed by pepsin

为了从根本上解决大豆蛋白酶解苦味的问题,从分离大豆酶解苦味肽入手,测其肽氨基酸组成、排列顺序,研究了酶—基质的切割点以及切割点与苦味肽的关系,从而有目的选择酶—基质控制水解反应以避免或减少苦味肽的产生。在上样量1.5mL,流速0.5mL/min,每管接收洗脱液2.5mL,缓冲液浓度为0.05mol/L磷酸盐—0.15mol/NaCl的洗脱条件下,ShephadexG-15交联葡聚糖凝胶柱(1.5cm×76cm)的标准洗脱曲线方程为-lgKav=0.00567M2-0.18279。用其对胃蛋白酶水解大豆蛋白的苦味肽进行粗分,得到3个苦味肽粗品,其苦味值为5,3,2.5,分子量为868,651和361u。

The bitter peptides obtained form the soybean protein hydrolyzed by pepsin were applied to Sephadex G-15 column.Three bitter fractions were collected.Their bitter value is 5,3,2.5 respectively and their molecular weight is 868,651,361 estimatde according to the equation:-lgKav =0.005 67M2/3 -0.182 79.The conditions of the column chromatography are as followings:the column,1.5 cm×76 cm;loading volume,1.5 mL;flow rate,0.5 mL/min;elution buffer,0.05 mol/L NaH2PO4-0.15 mol/L NaCl.