酸溶性大豆蛋白酶解产物的制备及特性研究  

Preparation and Characteristics of Acid-soluble Soybean Protein Hydrolysates

作　　者：范丽琪 刘洋[1] 杨宝[2] 余意 李武 刘磊 李谆淳 查澳 徐巨才 FAN Liqi;LIU Yang;YANG Bao;YU Yi;LI Wu;LIU Lei;LI Zhunchun;ZHA Ao;XU Jucai(School of Pharmacy and Food Engineering,Wuyi University,Jiangmen 529020,China;South China Botanical Garden,Chinese Academy of Science,Guangzhou 510640,China;Infinitus(China)Commodity Co.,Ltd.,Jiangmen 529156,China;International Healthcare Innovation Institute(Jiangman),Jiangmen 529040,China)

机构地区：[1]五邑大学药学与食品工程学院,广东江门529020 [2]中国科学院华南植物园,广东广州510640 [3]无限极(中国)有限公司,广东江门529156 [4]江门市大健康国际创新研究院,广东江门529040

出　　处：《食品工业科技》2025年第3期53-59,共7页Science and Technology of Food Industry

基　　金：广东省科技创新战略专项市县科技创新支撑(大专项+任务清单)暨2023年江门市关键核心技术“揭榜挂帅”制项目(2023780200060009632);广东省基础与应用基础研究基金联合基金项目(2022A1515110711)。

摘　　要：本文采用不同pH对大豆蛋白酶解产物进行酸处理,分析比较产物在理化特性、呈味特性和体外抗氧化活性方面的差异,同时,基于肽组学解析产物多肽组成的变化,以探究酸溶性大豆蛋白酶解产物的制备特性。结果表明:酸处理虽造成产物氮回收率和游离氨基酸总量的下降,但对整体抗氧化活性和肽分子量分布影响较小。在pH5下对酶解产物进行酸处理,可使苦味疏水性氨基酸含量降低从而减弱产物的苦味。多肽组学分析发现,大豆蛋白酶解产物主要以二~五肽为主,在酸处理pH为5时,多肽长度分布变化较小,但在酸处理pH为3时,产物中五肽与八肽相对占比略微升高。与强酸(pH3)处理相比,在弱酸(pH5)条件下制备酸溶性大豆蛋白酶解产物,可有利于保留更高的氮回收率(约54.50%)、更强的体外抗氧化活性以及更多的潜在抗氧化肽数量(368条),并获得与中性条件下较为一致的多肽长度分布和更低的苦味,有助于酸溶性大豆蛋白酶解产物的工业化应用。In this work,the enzymatic hydrolysates of soybean protein were treated with acid at different pH values,and the differences in physicochemical properties,taste characteristics and in vitro antioxidant activities of the products were analyzed.Meanwhile,changes in peptide composition were also analyzed based on the peptidomics analysis to investigate the preparation characteristics of acid-soluble soy protein hydrolysates.The results showed an evident decrease in nitrogen recovery rate and total free amino acid contents after the acid treatment process.Nevertheless,only slight changes were observed in the antioxidant activity and peptide molecular weight distribution of the products.When the hydrolysates were acid-treated at pH5,the content of bitter hydrophobic amino acids was reduced,thereby the bitterness decreased.Additionally,the peptides identified from the enzymatic hydrolysates of soybean protein were primarily presented with the length values ranging from 2 to 5.For products treated at pH3,more pentapeptides and octapeptides were observed through the peptidomic analysis,while minor changes were observed for those treated at pH5.Moreover,compared with the product treated at pH3,the bitter taste of the hydrolysates could be evidently reduced after the acid treatment at pH5.Therefore,the acid treatment at pH5 was recommended for preparation of the acid-soluble soybean protein hydrolysates,which could help to achieve higher product yield(about 54.50%),better antioxidant activity and more potential antioxidant peptides(368),as well as a consistent peptide distribution and lower bitter taste.

关 键 词：大豆蛋白 酶解产物 制备特性 多肽组学 抗氧化肽 

分 类 号：TS201.2[轻工技术与工程—食品科学]