[1]林洋,刘再胜,汲全柱,等.酶解法制备大豆小肽的工艺研究[J].大豆科学,2016,35(05):824-829.[doi:10.11861/j.issn.1000-9841.2016.05.0824]
　LIN Yang,LIU Zai-sheng,JI Quan-zhu,et al.Preparation Process of Soybean Small-peptide by Enzymatic Hydrolysis[J].Soybean Science,2016,35(05):824-829.[doi:10.11861/j.issn.1000-9841.2016.05.0824]
点击复制

酶解法制备大豆小肽的工艺研究

《大豆科学》[ISSN:1000-9841/CN:23-1227/S] 卷: 第35卷 期数: 2016年05期 页码: 824-829 栏目: 出版日期: 2016-09-20
Title:
Preparation Process of Soybean Small-peptide by Enzymatic Hydrolysis
作者:
林洋1; 3; 刘再胜2; 汲全柱2; 单春乔1; 倪天赫1; 刘秋晨1; 王凤忠3; 江国托1
（1.大连三仪动物药品有限公司，辽宁 大连 116036；2. 辽宁省畜产品安全监察所，辽宁 沈阳 110003；3.中国农业科学院 研究生院，北京100081）
Author(s):
LIN Yang1; 3;  LIU Zai-sheng2;  JI Quan-zhu2;  SHAN Chun-qiao1;  NI Tian-he1;  LIU Qiu-chen1;  WANG Feng-zhong3;  JIANG Guo-tuo1
（1. Dalian Sanyi Animal Pharmaceutical Company Limited, Dalian, 116036; 2. Animal Product Safety Monitoring Institute of Liaoning Province, Shenyang, 110003; 3.Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081）
关键词:
复合酶; 水解度; 大豆小肽; 制备工艺
Keywords:
Compound enzyme;  Degree of hydrolysis;  Soybean small-peptide;  Preparation process
DOI:
10.11861/j.issn.1000-9841.2016.05.0824
文献标志码:
A
摘要:
以豆粕为发酵原料，利用复合酶酶解方法制备大豆小肽，筛选碱性、中性蛋白酶和胰蛋白酶进行复配酶解豆粕。结果表明：复合酶的最佳配比为碱性蛋白酶∶中性蛋白酶∶胰蛋白酶为3∶2∶1；酶解条件：pH8.5，反应温度50℃，反应时间4.5 h，水解度为94.55%，苦味值为3；小肽显示分子量分布范围：≤1 000 Da可达74.67%以上，其中≤500 Da占55.61%以上。综上试验结果可知，对比单酶、双酶及3种酶酶解豆粕的水解度和苦味值两项指标，3种酶组合使用更适合于制备水解度高、苦味低的大豆小肽。
Abstract:
The popose of this study was to investigate the preparation process of soybean small-peptide, soybean meal was used as raw materials in fermentation, and the compound enzyme preparation to conduct enzymolysis by certain proportions, further to improve the development and take advantage of the soybean mealresource.The study screened the alkaline protease, neutral protease and trypsase to conduct enzyme hydrolyzed the soybean meal. The result showed that the optimum ratio of alkaline protease:neutral protease:trypsase was 3∶2∶1, enzymolysis conditions was pH8.5, reaction temperature 50℃, reaction time 4.5 h, degree of hydrolysis 94.55% and the bitter taste value 3. The distribution range of small-peptide molecular weight: ≤1 000 Da up to more than 74.67%, of which ≤500 Da accounted for more than 55.61%. The test results showed Compared the hydrolysis degree and bitter taste value of single enzyme, double enzymes, and the compound enzymes, combination of three kinds of enzyme was more suitable for the preparation of a high hydrolysis degree and low bitter soybean small-peptide.

参考文献/References:

［1］陈亮．生物活性肽生产工艺及其生理活性研究［D］．西安：西北大学，2006.(Chen L.Study on the production and bioactivities research of bioactive peptides［D］.Xi′an: Northwest University, 2006.)

［2］胡可心，陈光，孙旸．大豆肽的功能特性的研究［J］．酿酒，2004，31（6）：33-34．(Hu K X,Chen G,Sun Y. Research of the physiology activity of soy peptide［J］. Liquor Making, 2004,31(6):33-34.)
［3］赵秀娟，王小雪，吴博学，等.大豆活性肽粉对喂饲高脂饲料大鼠血脂的影响［J］．中国卫生检验杂志，2002，12(4)：421-422．(Zhao X J, Wang X X, Wu B X, et al.The effect on soybean active peptide powder for feeding high-fat feed to the blood lipid of rats［J］. Chinese Journal of Health Laboratory Technology, 2002,12(4):421-422.)
［4］李玉珍，林亲录，肖怀秋,等．大豆多肽特性及其应用研究现状［J］．中国食品添加剂，2005(6)：91-94．（Li Y Z, Lin Q L, Xiao H Q, et al. Properties and application research state of soybean peptides［J］. China Food Additives, 2005(6):91-94.)
［5］Ishihara K, Matsumoto K, Uohashi R, et al. Effects of soybean peptide on suppression of body fat accumulation during endurance swimming in mice［J］.Report of the Soy Protein Research Committee Japan,1996,17:94-97.
［6］Niiho Y, Yamazaki T, Hosono T, et al. Pharmacological studies on small peptide fraction derived from soybean. The effects of small peptide fraction derived from soybean on atigue, obesity and Glycemia in mice［J］. Journal of the Pharmaceutical Socity of Japan, 1993, 113(4): 334-342.
［7］陈丽娟．微生物发酵法成产大豆制品的研究［D］．天津：天津科技大学，2006．(Chen L J. The research on preparation of soybean products by microorganism fermentation［D］.Tianjin: Tianjin University of Science & Technology,2006.)
［8］吴建中，赵谋明，宁正祥,等．双酶法生产低苦味大豆多肽的研究［J］．食品工业科技，2002(4)：24-27.(Wu J Z, Zhao M M, Ning Z X, et al. The study on preparation the low bitter of soy peptide by double enzymatic［J］. Science and Technology of Food Industry, 2002(4): 24-27.)
［9］武莹浣．大豆分离蛋白的碱性蛋白酶酶解条件研究［J］．中国酿造，2012，31(5)：141-143.(Wu Y H.Study on soy protein isolate hydrolysis by alkali protease［J］. China Brewing, 2012,31(5): 141-143.)
［10］Per M N,Eriksen S, Hansen O R, et al. Method for production of vegetable protein hydrolyzate with protease:US:005716801A.［P］.1998-02-10.
［11］Mcneil M C. Partially hydrolyzed protein nutrient supplement:US:2003022274［P］.2003-01-30.
［12］国明明．大豆多肽的制备及免疫调节作用的研究［D］．无锡：江南大学，2007．(Guo M M. Study on preparation and immunological regulation of soy peptides［D］.Wuxi: Jiangnan University,2007.)
［13］陶红．大豆寡肽的制备研究［D］．长春：中国人民解放军军需大学，2001（11）：831．（Tao H.Study on preparation of small peptides from soybean protein［D］.Changchun：Chinese Quartermaster University of PLA,2001(11):831.)
［14］Silvestre M P C. Review of methods for the analysis of protein hydrolysates［J］. Food Chemistry,1997,60(2):263-271.
［15］富校轶，陈武，许慧,等．大豆功能肽的研究进展［J］．大豆科技,2008（6）：31-33．(Fu X Y, Chen W, Xu H, et al.The research advance on soybean function peptides［J］.Soybean Science & Technology,2008(6):31-33.)
［16］黄雅燕，王文平，肖美添. 碱性蛋白酶水解豆粕制备大豆多肽［J］．华侨大学学报，2013，34(6)：674-677．(Huang Y Y, Wang W P, Xiao M T. Production of soybean peptide by alkaline protease hydrolysis of soybean meal［J］.Journal of Huaqiao University,2013,34(6) :674-677.)
［17］周川农，刘飞, 刘丹怡，等.酶法制备小分子大豆肽的蛋白酶筛选以及酶解条件优化［J］．粮油加工,2014(6):40-43．(Zhou C N, Liu F, Liu D Y, et al. Enzymatic preparation of small molecule soybean peptide protease screening and conditions optimization of enzymatic hydrolysis［J］.Cereals and Oils Processing, 2014(6):40-43.)

相似文献/References:

[1]朱 劲,单人为,李 琴,等.豆胶用大豆蛋白水解液的制备[J].大豆科学,2014,33(01):107.[doi:10.11861/j.issn.1000-9841.2014.01.0107]
　ZHU Jin,SHAN Renwei,LI Qin,et al.Preparation of Soybean Protein Hydrolysate for Soybean Protein Adhesive[J].Soybean Science,2014,33(05):107.[doi:10.11861/j.issn.1000-9841.2014.01.0107]
[2]刘 莹,刘 政,赵 杰,等.超声波辅助酶法制备大豆抗氧化肽[J].大豆科学,2014,33(02):281.[doi:10.11861/j.issn.1000-9841.2014.02.0281]
　LIU Ying,LIU Zheng,ZHAO Jie,et al.Preparation of Soybean Antioxidant Peptide by Ultrasonic-assisted Enzymatic Method[J].Soybean Science,2014,33(05):281.[doi:10.11861/j.issn.1000-9841.2014.02.0281]
[3]王玲琴,王志耕,方玉明,等.双酶法制备大豆降胆固醇活性肽的研究[J].大豆科学,2010,29(01):109.[doi:10.11861/j.issn.1000-9841.2010.01.0109]
　WANG Ling-qin,WANG Zhi-geng,FANG Yu-ming,et al.Preparation of Soybean Hypocholesterolemic Peptides by Double-protease Method[J].Soybean Science,2010,29(05):109.[doi:10.11861/j.issn.1000-9841.2010.01.0109]
[4]陈敏,蔡会武,邵纪生,等.双酶解法提取大豆蛋白的工艺研究[J].大豆科学,2010,29(03):537.[doi:10.11861/j.issn.1000-9841.2010.03.0537]
　CHEN Min,CAI Hui-wu,SHAO Ji-sheng,et al.Extraction of Soybean Protein by Dual-Enzyme hydrolysis Method[J].Soybean Science,2010,29(05):537.[doi:10.11861/j.issn.1000-9841.2010.03.0537]
[5]陈济琛,陈名洪,蔡海松,等.芽孢菌固态发酵降解豆粕工艺研究[J].大豆科学,2008,27(05):850.[doi:10.11861/j.issn.1000-9841.2008.05.0850]
　CHEN Ji-chen,CHEN Ming-hong,CAI Hai-song,et al.Solid-state Fermentation Conditions of the Bacillus Degradating Soybean Meal[J].Soybean Science,2008,27(05):850.[doi:10.11861/j.issn.1000-9841.2008.05.0850]
[6]易明花,徐尔尼,汪金萍,等.大豆蛋白水解酶及产物测定方法研究进展[J].大豆科学,2007,26(05):766.[doi:10.3969/j.issn.1000-9841.2007.05.027]
　YI Ming-hua,XU Er-ni,WANG Jin-ping,et al.PROGRESS ON DETERMINATION AND ANALYSIS OF SOYBEAN PEPTIDE BY ENZYMATIC HYDROLYSIS[J].Soybean Science,2007,26(05):766.[doi:10.3969/j.issn.1000-9841.2007.05.027]
[7]宋 　美 　郭顺堂.大豆蛋白呈鲜组分的制备及其性质研究*[J].大豆科学,2006,25(04):349.[doi:10.11861/j.issn.1000-9841.2006.04.0349]
　Song Mei Guo Shuntang.RESEARCH ON THE PREPARATION AND CHARACTERIZATION OF HYDROLYSATEOF SPI WITH UMAMI TASTE[J].Soybean Science,2006,25(05):349.[doi:10.11861/j.issn.1000-9841.2006.04.0349]

备注/Memo

第一作者简介：林洋（1984-），男，硕士，工程师，主要从事食品安全与加工研究。E-mail:linyang1984@yeah.net。通讯作者：江国托（1966-），男，教授，博导，主要从事动物药品研发研究。E-mail： jgt600@sina.com。

更新日期/Last Update: 2016-09-25