论文部分内容阅读
为了从根本上解决大豆蛋白酶解苦味的问题,从分离大豆酶解苦味肽入手,测其肽氨基酸组成、排列顺序,研究了酶—基质的切割点以及切割点与苦味肽的关系,从而有目的选择酶—基质控制水解反应以避免或减少苦味肽的产生。在上样量1.5mL,流速0.5mL/min,每管接收洗脱液2.5mL,缓冲液浓度为0.05mol/L磷酸盐—0.15mol/NaCl的洗脱条件下,ShephadexG-15交联葡聚糖凝胶柱(1.5cm×76cm)的标准洗脱曲线方程为-lgKav=0.00567M2-0.18279。用其对胃蛋白酶水解大豆蛋白的苦味肽进行粗分,得到3个苦味肽粗品,其苦味值为5,3,2.5,分子量为868,651和361u。
In order to fundamentally solve the problem of soy protein enzymatic bitterness, starting from the separation of bitter peptides to digest the soybeans to measure the peptide amino acid composition, arrangement order, the enzyme-substrate cleavage point and cleavage point and the relationship between bitter peptides, and thus purposeful The enzyme-matrix-selective hydrolysis reaction is selected to avoid or reduce the production of bitter peptides. In the sample volume of 1.5mL, the flow rate of 0.5mL / min, each tube receives the eluent 2.5mL, the buffer concentration of 0.05mol / L phosphate -0.15mol / NaCl elution conditions, ShephadexG-15 cross-linked polymer The standard elution curve for a sugar gel column (1.5 cm × 76 cm) is -lgKav = 0.00567M2-0.18279. Using it for the crude peptide analysis of pepsin hydrolyzed soy protein, three crude bitter peptides were obtained which had bitterness values of 5, 3, 2.5 and molecular weights of 868, 651 and 361 u.