ZHAO Hong-yan,SHAN Chun-qiao,JIANG Guo-tuo.Production Technology of Feeding Soybean Small Peptide[J].Soybean Science,2010,29(03):506-509.[doi:10.11861/j.issn.1000-9841.2010.03.0506]
饲用大豆小肽生产工艺的研究
- Title:
- Production Technology of Feeding Soybean Small Peptide
- 文章编号:
- 1000-9841（2010）03-0506-04
- Keywords:
- Enzymatic hydrolysis; Feeding soybean small peptides; Technology parameters; Technology process
- 分类号:
- S816.3
- 文献标志码:
- A
- 摘要:
- 采用酶解法制备饲用大豆小肽，对反应温度、底物浓度、反应时间、pH值、酶用量等生产工艺参数及饲用大豆小肽的脱色、分离等精制工艺流程进行了系统的研究。结果表明：最适生产工艺参数为温度45~48℃，pH8.0，底物浓度6%~8%，酶用量2%（W/V），反应时间4 h。此条件下水解度高达80%左右，低聚肽（分子量≤500D）含量达到80%以上,以2~4个氨基酸链为主。此生产工艺具有成本低，工序简单，小肽含量高，质量好等优点。
- Abstract:
- To produce feeding soybean small peptides by enzymatic hydrolysis method, the technology parameters of reaction temperature, substrate concentration, operating time, pH, enzyme dosage and the refining process of decolorization and separation were optimized. Results showed were temperature45~48℃, pH 8.0, substrate concentration 6%~8%,enzyme concentration 2% (W/V), operating time 4 h. Under these conditions, the DH reached 80%,oligo-peptide (molecular weight ≤500D) content reached more than 80%，with the main chain of 2~4 amino acids. This production technology can obtain higher yield of small peptide with good quality and proved to be cost-saving and easy to operate.
参考文献/References:
[1]黄郦红.大豆多肽的生理功能及应用[J].食品科技，1999(4)：51-52．（Huang L H. The physiological function and application of soybean peptide[J]. Food Technology，1999(4)：51-52．） [2]Fumio Y，Kunio S. Immunological elects of dietary peptides derived from soybean protein[J]．Journal Nutrure Biochemistry，1993，4(8)：450-456. [3]倪倩，何东平.大豆多肽的制备及其应用研究[J].粮食与食品工业，2008，2（15）：15-19.（Ni Q,He D P. Preparation and application of soybean polypeptides [J]. Cereal & Food Industry，2008，2（15）：15-19.） [4]许永红．蛋白质酶法水解物苦味的控制[J]．食品工业科技，1997(3)：5O-51.(Xu Y H. The controlling of bitter taste of enzymatic hydrolyses of proteins [J]．Science and Technology of Food Industry，1997(3)：5O-51.) [5]李国书，陈辉，庄玉婷，等.复合酶法制备活性大豆寡肽研究[J].粮食与油脂，2001（3）：5-7.(LI G S,Chen H,Zhuang Y T ,et al. Preparation of soybean oligopeptide by composite proteases[J]. Cereals & Oils, 2001（3）：5-7.) [6]黄开红，李莹，周剑忠，等.复合蛋白酶水解大豆制备大豆肽工艺的研究[J].江苏农业科学，2007（4）：184-186.(Huang K H,Li Y,Zhou J Z, et al. Hydrolysis of soy by protamex protease to get soy peptide[J]. Jiangsu Agricultural Sciences，2007（4）：184-186.) [7]李志忠，袁慧君，张丙云，等.大豆多肽的功能与开发研究[J].甘肃科技,2006,22(4):179-181.(Li Z Z,Yuan H J,Zhang B Y, et al. Research on soybean peptide function and development[J]. Gansu Science and Technology,2006,22(4):179-181.) [8]Otagiri K．Studies on a model of bitter peptides including Arginine，Proline and Phenylalanine residues[J]．Agricultural Biological Chemistry，1985，49(4)：1019-1026. [9]赵国华,陈宗道.蛋白质水解物苦味研究进展[J].粮食与油脂,2000(1)：28-30.(Zhao G H,Chen Z D. Advances in study on the bitterness of protein hydrolysates [J]. Cereals & Oils, 2000(1)：28-30.)
备注/Memo
第一作者简介： 赵红岩（1983-）男，在读硕士，研究方向为农产品加工技术。E-mail:zhy721521@yahoo.com.cn。