Separation and Identification of Glutamine Peptides from Defatted Soybean Meal by Enzymatic Hydrolysis

• 作者: MA Chengye WANG Chen XIE Dongdong XIE Yanli
• 来源期刊: 粮油科技：英文版
• 学科: 工学
• 年，卷（期）: 2018,（1）
• 页码范围: 28-31
• 页数: 4页
• 分类号: TS229

摘要

Glutamine peptides were obtained from defatted soybean meal by enzymatic hydrolysis using a combination of Protamex~? and trypsinase. The results showed that the extent of hydrolysis and the concentration of Gln peptides in the hydrolysate were 22.02%and 6.05 mmol/L, respectively. The hydrolysates were fractionated by size-exclusion chromatography on a Sephadex G-15 into five major fractions(GelF1–GelF5). The peptide(GelF1) fraction with the highest glutamine peptide content(51.8%) was further evaluated to determine its molecular weight distribution. Most(92.37%) peptides were less than 1 000 Da. Glutamic acid and glutamine were the most abundant amino acids, accounting for up to 12.98% of the total amino acid content. In addition, the total amino acid content in GelF1 was higher than that in GelF2 and GelF3.