| 大豆蛋白酶解物的抗消化性及离子强度对其聚集的影响 |
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| 引用本文： | 张彬,刘贺,徐婧婷,郭顺堂.大豆蛋白酶解物的抗消化性及离子强度对其聚集的影响[J].大豆科学,2011,30(4):632-637. |
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| 作者姓名： | 张彬 刘贺 徐婧婷 郭顺堂 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 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 kD...
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| 关 键 词： | 大豆肽 酶解 消化 分子量 聚合 离子强度 |
Anti-digestion and Ionic Strength Effect to Aggregation of Soy Protein Hydrolysates |
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| ZHANG Bin,LIU He,XU Jing-ting,GUO Shun-tang.Anti-digestion and Ionic Strength Effect to Aggregation of Soy Protein Hydrolysates[J].Soybean Science,2011,30(4):632-637. |
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| Authors: | ZHANG Bin LIU He XU Jing-ting GUO Shun-tang |
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| Institution: | (College of Food Science﹠Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| 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 det... |
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| Keywords: | Soybean peptides Enzymolysis Digestion Aggregation Ionic strength |
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