大豆小分子多肽制备工艺和质量标准的研究  

Enzymatic Hydrolysis Technology and Quality Standards of Soybean Minor Peptides

作　　者：葛盛东[1] 李茂辉[2] 高淑杰[3] 卢桂华[4] 刘颖平 

机构地区：[1]沈阳医学院细胞生物与遗传学教研室,辽宁沈阳110034 [2]沈阳医学院预防医学系卫生检验中心,辽宁沈阳110034 [3]沈阳体育学院运动生化教研室,辽宁沈阳110031 [4]辽宁省疾病预防控制中心,辽宁沈阳110001 [5]沈阳天灵制药有限公司,辽宁沈阳110003

出　　处：《大豆科学》2008年第5期863-865,873,共4页Soybean Science

基　　金：沈阳市自然科学基金资助项目(1053125-1-39)

摘　　要：采用酶法水解脱脂豆饼粕制备具有生物活性的大豆小分子多肽,确定了先以粗胰酶预酶解5%豆饼粕蛋白,再以中性微生物蛋白酶进一步水解提取大豆小分子多肽的工艺流程。粗胰酶酶解最佳条件:添加量为9 000 U.g-1,酶解温度55℃,pH8.5,时间6 h。中性微生物蛋白酶水解粗胰酶乳最佳条件为:加酶量8 500 U.g-1,pH7.5,温度45℃,时间2 h。在此条件下,肽得率可达到73.98%。同时还构建了大豆小分子活性多肽的质量检测标准。In this study, the new extraction technique of soybean bioactive minor peptides from defatted soy flakes hydrolysized by crude complex trypsinase and neutral proteinase was set up. Optimal condition of pretreatment and hydrolyzing by crude complex trypsinase was given by enzyme quantity of 9 000 U·g^-1 ,temperature 55℃ ,pH 8.5 ,time 6 h, under the condition of 5.0% substrate concentration. And the optimum condition of neutral proteinase hydrolysis was given by enzyme quantity 8 500 U·g^-1 ,pH 7.5 ;temperature 45℃ ;treatment time 2 h. Under this condition,the ratio of soybean minor peptides reached 73.98 %. And the quality standards of soybean bioactive minor peptides were also established.

关 键 词：大豆小分子多肽 粗胰酶乳 中性蛋白酶 肽得率 质量标准 

分 类 号：S565.1[农业科学—作物学]