Soybean oligopeptides prepared by a novel tripeptidase and alkaline protease were analyzed. And its functional properties including solubility, degree of hydrolysis, bitterness, umami, antioxidant properties and anti-angiotensin converting enzyme (ACE) properties were deeply investigated. The results showed that the solubility and hydrolysis degree of soybean peptides prepared with tripeptidase and alkaline protease were 80.6% and 7.9%, respectively, which were 60.4% and 29.5% higher than that of the soybean peptides prepared with alkaline protease alone. The main molecular weight was 0.2-1 kDa and the component with a molecular weight of less than 1 kDa reached 81.8% which was 23.7% higher than the alkaline protease prepared-soybean peptides. Meanwhile, free amino acid content increased significantly. Furthermore, the content of sweet and umami amino acids in the free amino acids increased from 22.7% to 47.4%. However, 8.7% decline of bitter value was observed suggesting it was a low-bitter soybean oligopeptide. Moreover, DPPH, hydroxyl and superoxide free radical scavenging rates were increased 48.1%, 100% and 14.2% respectively compared with control. Meanwhile the soybean oligopeptides prepared by a novel tripeptidase and alkaline protease also exhibited good reducing power; the ACE inhibition rate reached 83.6%, which was 11.6% higher than that of soybean peptides prepared with alkaline protease. These results revealed that the double enzyme method (tripeptidase and alkaline protease) can significantly improve the functional properties of soybean oligopeptides, which indicating its potential application prospects of the tripeptidase in functional soybean peptide preparation.
WU Wenyu
,
ZHOU Jing
,
ZONG Hong
,
LU Xinyao
,
ZHUGE Bin
. Functional properties of low-bitter soybean oligopeptides preparedby a novel tripeptidase[J]. Food and Fermentation Industries, 2020
, 46(13)
: 55
-61
.
DOI: 10.13995/j.cnki.11-1802/ts.023300
[1] 徐天.大豆低聚肽和低聚糖复合物生理功能的研究[D].大连:大连工业大学, 2014.
[2] WANG R, ZHAO H, PAN X, et al. Preparation of bioactive peptides with antidiabetic, antihypertensive, and antioxidant activities and identification of α-glucosidase inhibitory peptides from soy protein[J]. Food Science & Nutrition, 2019,7(5):1 848-1 856.
[3] 徐天,刘艳,郭继强,等.大豆低聚肽和低聚糖复合物对家蚕寿命的影响[J].大豆科学, 2014,33(5):728-730.
[4] 何东平,程雪,马军,等.超声辅助复合酶酶解制备大豆多肽工艺的优化[J].中国油脂, 2018,43(7):72-76.
[5] MEINLSCHMIDT P, SCHWEIGGERT-WEISZ U, BRODE V, et al. Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation[J]. LWT-Food Science and Technology, 2016,68:707-716.
[6] 刘伯业. 小麦蛋白低苦味肽的制备及其脱苦机理研究[D].无锡:江南大学, 2017.
[7] ZHU X, ATERHOUSE D S, CHEN J, et al. Bitter-tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation[J]. International Journal of Food Science & Technology, 2019,55(1):146-156.
[8] 诸葛斌,吴文煜,宗红,等.一种表达三肽酶的重组枯草芽孢杆菌及其构建方法:中国,CN110408583A[P].2019-11-05.
[9] 谷中华,朱旭,杨凌霄,等.小麦面筋蛋白酶解制备合适分子量小肽的研究[J].食品工业科技, 2013,34(24):105-109.
[10] 王利国,刘锐,张民,等.大豆分离蛋白酶解产物的理化性质研究[J].中国食品添加剂, 2018,19(3):73-79.
[11] 宋婷婷,吴珍珍,宗红,等.米曲霉AAP新基因的异源表达及其酶学性质研究[J].食品与发酵工业, 2019,45(5):38-44.
[12] DANG Y, HAO L, ZHOU T, et al. Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue[J]. Food Research International, 2019,121:20-27.
[13] 魏永义,韩豪敏.排序检验法在食醋感官指标重要性排序中的应用[J].中国调味品, 2018,43(2):118-120.
[14] 张水华,孙君社,薛毅.食品感官鉴评(第二版)[M].广州: 华南理工大学出版社,1999.
[15] 宋春丽,任健,陈佳鹏,等.糖基化及限制性酶解对大豆蛋白结构和抗氧化活性的影响[J].中国油脂, 2017,42(11):65-69.
[16] 张翔,李星星,黄雪松.澳洲坚果糖蛋白的分离纯化及其体外抗氧化能力[J].食品与发酵工业, 2019,45(5):145-150.
[17] 刘丹.大豆抗氧化活性肽的生物制备技术及稳定性研究[D].长春:吉林大学, 2014.
[18] 汪建红,吴维,韩平东.荸荠皮多糖对自由基的清除作用[J].食品研究与开发, 2017,38(20):16-20.
[19] 谯飞.大米蛋白ACE抑制肽制备及其膜高效分离技术的研究[D].哈尔滨:哈尔滨工业大学, 2016.
[20] 夏彦君.大豆蛋白生物加工及功能研究[D].无锡:江南大学, 2019.
[21] 梁慧点,魏永义.排序检验法在火腿肠感官评价中的应用[J].肉类工业, 2019(3):53-55.
[22] 周洋莹,郑红莉,杨文钰,等.大豆分离蛋白-大豆低聚糖糖基化产物溶解性和乳化性分析[J].食品与发酵工业, 2020,46(1):122-128.
[23] 李占方,诸葛斌,宗红,等.生物酶法改性提高植物组织化蛋白的产品特性[J].食品与发酵工业,2017,43(6):66-71.
[24] 胡玲萍,张晓梅,张鸿伟,等.南极磷虾自溶前后氨基酸和胰蛋白酶降解产物的变化[J].食品科学,2019,40(11):1-6.
[25] 刘伯业.小麦蛋白低苦味肽的制备及其脱苦机理研究[D].无锡:江南大学, 2017.
[26] LO W M Y, LI-CHAN E C Y. Angiotensin I converting enzyme inhibitory peptides from in vitro pepsin-pancreatin digestion of soy protein[J]. Journal of Agricultural and Food Chemistry, 2005,53(9):3 369-3 376.
[27] 张焱.大豆蛋白ACE抑制肽的酶法制备及分离纯化[D].合肥:合肥工业大学, 2007.
[28] 于胜男,吴非.制备大豆降血压肽最佳用酶的筛选[J].食品工业科技, 2010,31(5):199-201.
[29] GU Y, WU J. LC-MS/MS coupled with QSAR modeling in characterising of angiotensin I-converting enzyme inhibitory peptides from soybean proteins[J]. Food Chemistry, 2013,141(3):2 682-2 690.
