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Anti-digestion and Ionic Strength Effect to Aggregation of Soy Protein Hydrolysates(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年04期
Page:
632-637
Research Field:
Publishing date:

Info

Title:
Anti-digestion and Ionic Strength Effect to Aggregation of Soy Protein Hydrolysates
Author(s):
ZHANG BinLIU HeXU Jing-tingGUO Shun-tang
College of Food Science﹠Nutritional Engineering,China Agricultural University,Beijing 100083,China
Keywords:
Soybean peptides EnzymolysisDigestionAggregationIonic strength
PACS:
S565.1
DOI:
10.11861/j.issn.1000-9841.2011.04.0632
Abstract:
The molecular weight changes of different peptides digested by various protease as well as the effect of ionic strength on reducing aggregation of hydrolysates were studied.Volume exclusion chromatogram of soybean peptides revealed that the molecular weight of soybean peptide between 10 and 30 kDa had the highest percentage.After simulative intestinal pepsin and trypsin digestion,the peptide molecular between 3 and 30 kDa changed relatively larger.The peptide concentration of enzymolysis supernatant was determined by Folin-phenolic method.The results indicated that adding NaCl before or after enzymolysis was different to the peptide aggregation behavior.Adding NaCl after enzymolysis for pepsin or protease A,adding NaCl before enzymolysis for profeese N,all could obviously weaken the aggregation of the peptides.For protease M,it would cause aggregation no matter NaCl was added before or after enzymolysis.Ionic strength had little effect on Alcalase enzymolysis and the peptide concentration was maintained at 11.40 mg?mL-1.

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Last Update: 2014-08-15