不同加工工艺对大豆多肽形成的影响

Effects of Different Processing Technologies on the Formation of Soybean Peptides

大豆多肽具有抗氧化、抗癌和降高血压等多种保健特性。考查了大豆粉碎打浆、柠檬酸浸泡及蛋白酶酶解(木瓜蛋白酶、碱性蛋白酶和风味蛋白酶)对大豆多肽形成的影响,比较处理前后大豆蛋白种类及含量的变化,采用超低分子量蛋白质电泳检测多肽分布。结果表明,经5%柠檬酸(W/W)浸泡大豆15 h后,豆浆中大豆多肽质量浓度为1519.56μg/mL;碱性蛋白酶、木瓜蛋白酶和风味蛋白酶(2000 U/g)酶解8 h后,豆浆中大豆多肽质量浓度分别为1384.08,1538.36,1483.36μg/mL;粉碎打浆处理对大豆多肽生成影响较小,但可促进豆浆中31~43 kDa蛋白水解。制备大豆多肽的效率大小依次为木瓜蛋白酶>柠檬酸浸泡>风味蛋白酶>碱性蛋白酶>打浆处理。为制备大豆多肽提供参考。

Soybean polypeptide has multiple health care properties,such as antioxidant,anticancer and antihypertensive.In this study,the effects of soybean crushing,citric acid soaking and protease hydrolysis(papain proteinase,alkaline protease and flavor protease)on the formation of soybean peptides were investigated.The changes of soybean protein types and contents before and after treatment were compared.The distribution of peptides was detected by the ultra-low molecular weight protein electrophoresis.The results showed that the content of soybean polypeptide in soybean milk was 1519.56μg/mL after soaking soybean in 5%citric acid(W/W)for 15 h.After an enzymatic hydrolysis for 8 h with alkaline protease,papain protease and flavor protease(2000 U/g),the contents of soybean peptides in soybean milk were 1384.08,1538.36 and 1483.36μg/mL,respectively.Crushing had little effect on the production of soybean peptides,but could promote the hydrolysis of 31~43 kDa protein in soybean milk.The efficiency of soybean polypeptide preparation from high to low was papain proteinase,citric acid soaking,flavor protease,alkaline protease and crushing.This paper provided a reference for the preparation of soybean peptides.