大豆低聚肽分子质量分布的测定及体外消化实验  

Study on Molecular Weight Distribution and Digestion Test in vitro of Soy Oligopeptides

作　　者：汤国营[1] 戴军 蔡木易[3] 易维学[3] 谷瑞增[3] 

机构地区：[1]军事医学科学院生物工程研究所 [2]江南大学分析测试中心,无锡214036 [3]中国食品发酵工业研究院,北京100027

出　　处：《食品与发酵工业》2006年第5期131-133,共3页Food and Fermentation Industries

摘　　要：为验证国产化大豆低聚肽产品分子质量分布和产品在体内经消化道后的稳定性,对该产品进行了分子质量分布测定及体外消化实验,目的是为以大豆低聚肽为原料开发功能性保健系列产品提供产品稳定性的理论依据。研究结果显示,国产大豆低聚肽分子质量均低于1 000 Da;经胃蛋白酶处理后,该大豆低聚肽95%以上未被消化,经胰蛋白酶处理后,约90%未被消化,说明该产品具有良好的稳定性,在体内大部分将以多肽的形式被直接吸收。同时应用该大豆低聚肽产品开发功能性食品时,其本身所具有的各项生理功能将不会发生改变。To study the molecular weight distribution of national soy oligopeptides producds and its stability in gastrointestinal tract, we determined the molecular weight distribution of soy oligopeptides and did digestion test in vitro. The aim of this study is to set up the theoretical bases for developing soy oligopeptides based healthy food. The results showed that the molecular weight distribution of national soy oligopeptides products was below 1 000 u, and most were 245-700 Da. It may suggest that the soy oligopeptides are composed of short - chain peptides （2-6 amino acids）. More than 95% of the soy oligopeptides was not digested after pepsins hydrolytic process, and about 90 % of the soy oligopeptides were not digested by trypsin treatment. This suggested that most of organic nitrogen in the soy oligopeptides was absorbed directly in peptide form. In addition, the bioactivities of the soy oligopeptides will not be changed when used as functional ingredients for healthy food.

关 键 词：大豆低聚肽 分子质量分布 体外消化试验 胰蛋白酶 胃蛋白酶 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]