一种新型的电磁裂解装置用于制备大豆小分子多肽
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摘要
大豆小分子多肽是大豆蛋白水解物,但与大豆蛋白相比,大豆多肽往往具有更良好的理化性质和生理活性。目前,国内外生产大豆多肽的主要方法是通过酶法转化或微生物发酵,为获得一种制备大豆小分子多肽简易且环保的方法,文章研究一种新型的装置用于大豆小分子多肽的制备,其基本原理是将变频变压正弦交流电作用于水浸泡的大豆,不添加任何化学试剂,通过物理方法水解大豆蛋白制备大豆小分子多肽,结果表明,电磁裂解时间在60 min左右制备的大豆小分子多肽含量较高。由此得出结论,电磁裂解法在制备大豆小分子多肽方面有很大的优势,且效果因电磁裂解时间的不同而有所差异。电磁裂解时间约为60 min时,大豆小分子多肽的含量最高。
The soybean minor peptides are the products that the soy protein hydrolyzed. The soybean minor peptides are of better physical and chemical properties and physiological activity compared with the soy protein.At present,the main method to produce the soybean minor peptide is by enzymatic transformation or microbial fermentation. In order to obtain a simple and environmentally friendly method of extracting soybean minor peptides,a new type of electronic cracking device to extract soybean minor peptides was studied. The device's basic principle was that the soybean soaked in water was processed by sinusoidal alternating current which was of variable frequency and variable voltage. The method don't add any chemical reagents and hydrolyzes soy protein to prepare the soybean minor peptide by physical means. The results showed that the content of the soybean minor peptide prepared by electronic cracking for about 60 min was high. And the results indicated that the electromagnetic cracking method could extract soybean minor peptides effectively. The electromagnetic cracking time had an effect on the content of peptides. Around 60 min,the soybean minor peptides reached the maximum contents.
The soybean minor peptides are the products that the soy protein hydrolyzed. The soybean minor peptides are of better physical and chemical properties and physiological activity compared with the soy protein.At present,the main method to produce the soybean minor peptide is by enzymatic transformation or microbial fermentation. In order to obtain a simple and environmentally friendly method of extracting soybean minor peptides,a new type of electronic cracking device to extract soybean minor peptides was studied. The device's basic principle was that the soybean soaked in water was processed by sinusoidal alternating current which was of variable frequency and variable voltage. The method don't add any chemical reagents and hydrolyzes soy protein to prepare the soybean minor peptide by physical means. The results showed that the content of the soybean minor peptide prepared by electronic cracking for about 60 min was high. And the results indicated that the electromagnetic cracking method could extract soybean minor peptides effectively. The electromagnetic cracking time had an effect on the content of peptides. Around 60 min,the soybean minor peptides reached the maximum contents.
引文
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[15]师广波,辛寒晓,马艳芳,等.固定化风味蛋白酶水解法生产高水解度大豆肽[J].食品科学技术学报,2015,33(6):51-56
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[21]尹军杰.大豆肽分子量与缓解疲劳作用关系的研究[J].粮食与油脂,2017,30(7):42-44
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[25]李书国,陈辉.大豆多肽的功能特性及加工工艺[J].粮油食品科技,2000,8(1):14-15
[26]王之盛,况应谷,周安国,等.酶解去除大豆产品抗原蛋白的效果研究[J].饲料博览,2004(11):1-4
[27]权素玉,荣超,王珊珊,等.低分子质量大豆肽对断奶仔猪胃酸分泌的影响及机制[J].食品科学,2015,36(21):249-252
[2]柯涛,黄亚男,庞振凌,等.双酶法制备大豆肽工艺优化研究[J].食品研究与开发,2016,37(2):93-97
[3]豆康宁,华向美,彭新然,等.酵母菌发酵法改良大豆肽感官品质的研究[J].中国调味品,2018(1):104-107
[4]杨晓,王畋,刘畅,等.大豆肽胶囊的安全性毒理学评价[J].食品研究与开发,2018,39(4):193-199
[5]尤莉蓉.大豆肽运动补剂的研发及其促肌肉增长作用分析[J].食品研究与开发,2017,38(8):163-165
[6]陈娟娟,闫刘慧,庞明利,等.短肽型肠内营养制剂应用及大豆肽肠内营养制剂应用优势[J].食品安全导刊,2017(19):54-55
[7]蔡俊,陈季旺,王茹,等.多肽体外抗氧化活性测定方法的比较[J].食品科学,2016,37(11):52-57
[8]刘静,陈均志.微波双酶协同水解大豆分离蛋白制备小分子肽的研究[J].食品研究与开发,2006,27(8):9-13
[9]宋俊梅,曲静然,徐少萍.大豆肽的研究进展[J].齐鲁工业大学学报,2002,16(3):1-3
[10]温睿.酶法制备大豆肽的工艺研究[J].农产品加工月刊,2017(3):23-25
[11]张巧智,毕爽,马文君,等.水酶法水解液中大豆多肽的吸附纯化及其氨基酸组成分析[J].食品科学,2016,37(22):112-118
[12]贾芳,陈复生,陈卫河.大豆肽的制备方法及其生理活性研究进展[J].粮食与油脂,2015,28(4):12-14
[13]陈亮,张婵娟,肖伟伟.大豆肽在蛋鸡和肉鸡生产中应用的研究进展[J].中国家禽,2017,39(1):42-46
[14]马静.微生物发酵豆粕产活性大豆肽饲料的研究进展[J].饲料工业,2016,37(8):27-31
[15]师广波,辛寒晓,马艳芳,等.固定化风味蛋白酶水解法生产高水解度大豆肽[J].食品科学技术学报,2015,33(6):51-56
[16]梁秋丽,方佳茂,罗石柱,等.多酶复合水解法生产高水解度大豆寡肽的工艺优[J].食品工业,2012,33(9):82-86
[17]刘红梅,师广波,马艳芳,等.液态发酵法生产花生抗氧化肽和中性蛋白酶的工艺优化[J].食品工业科技,2014,35(18):175-179
[18]翟瑞文.玉米蛋白在食品工业中的应用[J].广州食品工业科技,1997,13(3):39-41
[19]牟光庆,郑冬梅,周德强,等.大豆蛋白酶解及乳化性的研究[J].黑龙江八一农垦大学学报,1999,11(1):92-96
[20]郭清泉,张兰威.食品中活性肽的研究[J].食品与机械,1999(6):12-14
[21]尹军杰.大豆肽分子量与缓解疲劳作用关系的研究[J].粮食与油脂,2017,30(7):42-44
[22]刘平,张晓鸣,车振明.反应时间对大豆肽-木糖美拉德反应体系的影响[J].食品与发酵科技,2014,50(3):16-25
[23]张新会,杨晓泉,陈中.大豆肽的分级膜分离及功能特性研究[J].中国粮油学报,2003,18(6):49-52
[24]马井喜,闵伟红.大豆蛋白酶法水解产物抗氧化活性的研究[J].中国酿造,2012,31(10):135-141
[25]李书国,陈辉.大豆多肽的功能特性及加工工艺[J].粮油食品科技,2000,8(1):14-15
[26]王之盛,况应谷,周安国,等.酶解去除大豆产品抗原蛋白的效果研究[J].饲料博览,2004(11):1-4
[27]权素玉,荣超,王珊珊,等.低分子质量大豆肽对断奶仔猪胃酸分泌的影响及机制[J].食品科学,2015,36(21):249-252