ZHANG Bin,LIU He,XU Jing-ting,et al.Anti-digestion and Ionic Strength Effect to Aggregation of Soy Protein Hydrolysates[J].Soybean Science,2011,30(04):632-637.[doi:10.11861/j.issn.1000-9841.2011.04.0632]
大豆蛋白酶解物的抗消化性及离子强度对其聚集的影响
- Title:
- Anti-digestion and Ionic Strength Effect to Aggregation of Soy Protein Hydrolysates
- 文章编号:
- 1000-9841(2011)04-0632-06
- Keywords:
- Soybean peptides ; Enzymolysis; Digestion; Aggregation; Ionic strength
- 分类号:
- S565.1
- 文献标志码:
- A
- 摘要:
- 分别采用体积排阻色谱和Folin-酚法测定了经酸性蛋白酶(蛋白酶M、胃蛋白酶)、中性蛋白酶(蛋白酶A、蛋白酶N)、枯草杆菌碱性蛋白酶Alcalase酶解后制得的大豆肽经过模拟体内消化之后分子量的变化,以及离子强度对酶解物聚合的影响。大豆肽的高效液相色谱体积排阻色谱图显示,50%左右的大豆肽的分子量集中在10~30 kDa之间;在经过模拟肠道胃蛋白酶和胰蛋白酶消化之后,分子量范围在3~30 kDa的肽段变化相对较大。Folin-酚法测定酶解上清液中肽的浓度结果表明,胃-肽和A-肽酶解之后添加NaCl能明显减弱聚合现象,N-肽酶解之前添加NaCl能明显减弱聚合现象,而不管哪种方式添加NaCl M-肽都会加剧聚合现象,Alcalase-肽的浓度始终维持在11.40 mg?mL-1左右,离子强度对其影响不大。
- 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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备注/Memo
第一作者简介:张彬(1987-),女,在读硕士,研究方向为大豆多肽。E-mail:baibing0999@163.com。