柠檬酸水解法制备大豆多肽的研究

Study on Preparation of Soybean Peptides Using the Hydrolysis Method with Citric Acid

大豆多肽具有降血压、降胆固醇和免疫调节等多种活性功能。采用柠檬酸浸泡处理大豆的方法,研究孵育pH值、孵育温度、孵育时间对大豆多肽形成的影响。在单因素试验基础上通过响应面法优化大豆多肽的制备工艺参数,采用SDS-PAGE电泳分析不同处理条件对大豆蛋白种类和含量的影响。结果表明,影响大豆多肽制备工艺参数大小关系依次为孵育温度>孵育pH值>孵育时间。响应面模型优化后实际制备工艺为pH值4.0,孵育温度48℃,孵育时间6 h,制备的多肽质量浓度为1437μg/mL。研究为高效绿色制备大豆多肽提供参考。

Soybean peptides have many active functions,such as reducing blood pressure,cholesterol-lowering and immune regulation.The effects of incubation pH,temperature and time on the formation of soybean peptides were studied using the method of soaking soybean milk in citric acid.On the basis of single factor experiment,the preparation process parameters of soybean peptides were optimized by response surface methodology.The effects of different treatment conditions on the type and content of soybean protein were analyzed by SDS-PAGE electrophoresis.The results showed that the parameters affecting the preparation of soybean peptides were incubation temperature,pH and time.After the response surface model was optimized,the actual preparation process was incubation pH of 4.0,temperature of 48℃,time of 6 h.The highest content of soybean polypeptide was 1437μg/mL with the optimized process conditions.This study provided a reference for the efficient and green preparation of soybean peptides.