Preparation of Soybean Hypocholesterolemic Peptides by Double-protease Method(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2010年01期

Page:

109-112

Research Field:

Publishing date:

Info

Title:

Preparation of Soybean Hypocholesterolemic Peptides by Double-protease Method

Author(s):

WANG Ling-qin¹; WANG Zhi-geng¹; FANG Yu-ming²; ZHAO Wei-hua¹; CHEN Mei-jiao¹; MA Li-li¹

1.College of Tea and Food Science and Technology of Anhui Agricultural University，Anhui Engineering Technology Research Center，Hefei 230036；

2.Anhui Kangermei Margarine Limited Company，Liu′an 237200，Anhui，China

Keywords:

Soy protein isolate; Degree of hydrolysis; Peptides; Hypocholesterolemic activity

PACS:

TS214.2

DOI:

10.11861/j.issn.1000-9841.2010.01.0109

Abstract:

Plant protease and papain were regarded as the compound enzyme of soy protein isolate(SPI)in comparison with hydrolysis effects of four kinds of protease.The premium working conditions for enzymolysis were determined by means of single factor and L₉(3⁴)orthogonal experiments.The optimal enzymic hydrolysis parameters were as followes：hydrolysis temperature55℃，initial pH 7.0，substrate concentration 12%，proteinase quantity 8%，the mass ratio of plant protease to papain 1∶2.Under the optimized conditions，the hydrolysis rate reached 14.2%.The hypocholesterolemic activity of the hydrolysate of SPI with 8.27 %~16.57 %DH prepared by two protease was studied.The results indicated that the sample prepared by hydrolyzing SPI with two protease at DH=14.71% shown highest hypocholesterolemic activity among all the samples，the inhibitory ratio of micellar solubility of cholesterol was 61.67% .

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