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食品与发酵工业  2021, Vol. 47 Issue (16): 78-83    DOI: 10.13995/j.cnki.11-1802/ts.027475
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
王佳悦, 董亚博, 付元涛, 兰天, 隋晓楠, 王欢, 江连洲*
(东北农业大学,黑龙江 哈尔滨,150030)
Study on recovery of peptides from soybean proteolysis solution with epigallocatechin-3-gallate
WANG Jiayue, DONG Yabo, FU Yuantao, LAN Tian, SUI Xiaonan, WANG Huan, JIANG Lianzhou*
(College of Food Science, Northeast Agricultural University, Harbin 150030, China)
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摘要 在不同表没食子儿茶素-3-没食子酸酯(epigallocatechin-3-gallate,EGCG)添加量和不同pH值下,从大豆分离蛋白酶解液(soy protein hydrolysates,SPHs)中回收多肽,并对多肽的回收率、二级结构含量变化、表面疏水性、抗氧化活性进行表征。结果表明,增加酶解时间可提高中间肽含量。EGCG的加入提高了SPHs的回收率,SPHs的量与EGCG的添加量呈正相关;随着酶解时间的延长,肽回收率先降低后升高,且在30 min时回收率最高,表明EGCG可能与分子质量5~10 kDa的肽更容易生成沉淀。EGCG的加入在一定程度上改变了蛋白肽的二级结构,蛋白肽被拉伸;EGCG的加入会降低蛋白肽的表面疏水性,提高抗氧化活性。该研究通过构建并分析SPHs-EGCG的结构功能及对肽回收率的影响,为EGCG从SPHs中回收多肽提供了参考。
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关键词:  表没食子儿茶素-3-没食子酸酯  大豆多肽  肽回收率  表面疏水性  抗氧化活性    
Abstract: The recovery of peptides from soy protein hydrolysates (SPHs) under different epigallocatechin-3-gallate (EGCG) concentrations and pH values were studied. The recovery rate of the peptide, the change of the secondary structure content, the surface hydrophobicity and the antioxidant activity were characterized. The results showed that increasing the enzymatic hydrolysis time could increase the intermediate peptide content. And the addition of EGCG also increased the recovery rate of SPHs. In addition, the amount of SPHs was positively correlated with the concentration of EGCG. With the increase of enzymatic hydrolysis time, the recovery rate of the peptide first tend to decrease and then increase, and the recovery rate was the highest at 30 min. It was indicated that EGCG might be easier to precipitate with peptides with a molecular weight of 5-10 kDa. To a certain extent, the addition of EGCG changed the secondary structure of the protein peptide, and the protein peptide was stretched. The addition of EGCG would also reduce the surface hydrophobicity of the SPHs and increase the antioxidant activity. This study provided a reference for EGCG to recover peptides from SPHs by constructing and analyzing the structure and function of SPHs-EGCG and its influence on the recovery rate of peptides.
Key words:  epigallocatechin-3-gallate    soy peptides    peptide recovery rate    surface hydrophobicity    antioxidant activity
收稿日期:  2021-03-23      修回日期:  2021-04-15                发布日期:  2021-09-10      期的出版日期:  2021-08-25
基金资助: 山东省重点研发计划(重大科技创新工程)(2019JZZY010722);黑龙江省“百千万”工程科技重大专项项目(2019ZX08B01)
作者简介:  硕士研究生(江连洲教授为通讯作者,
王佳悦,董亚博,付元涛,等. 利用表没食子儿茶素-3-没食子酸酯回收大豆蛋白酶解液中多肽的研究[J]. 食品与发酵工业, 2021, 47(16): 78-83.
WANG Jiayue,DONG Yabo,FU Yuantao,et al. Study on recovery of peptides from soybean proteolysis solution with epigallocatechin-3-gallate[J]. Food and Fermentation Industries, 2021, 47(16): 78-83.
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