Optimization of Glutamine Peptide Production from Soybean Meal and Analysis of Molecular Weight Distribution of Hydrolysates

International Journal of Molecular Sciences

Yanli Xie¹  Xinhong Liang²  Min Wei¹  Wenhong Zhao¹  Baoshan He¹  Qiyu Lu¹  Quangong Huo¹ 

[1] School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails:;School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China; E-Mail:

关键词: glutamine peptide;    soybean meal;    enzymatic hydrolysis;    response surface methodology;    molecular weight distribution;   

DOI  :  10.3390/ijms13067483

来源: mdpi

【 摘 要 】

The process parameters of enzymatic hydrolysis and molecular weight distribution of glutamine (Gln) peptides from soybean meal were investigated. The Protamex^® hydrolysis pH of 6.10, temperature of 56.78 °C, enzyme to substrate ratio (E/S) of 1.90 and hydrolysis time of 10.72 h were found to be the optimal conditions by response surface methodology (RSM) for a maximal degree of hydrolysis (DH) value of 16.63% and Gln peptides content at 5.95 mmol/L. The soybean meal was hydrolyzed by a combination of Protamex^® and trypsinase so that DH and Gln peptides would reach 22.02% and 6.05 mmol/mL, respectively. The results of size exclusion chromatography indicated that the relative proportion of the molecular weight <1000 Da fraction increased with DH values from 6.76%, 11.13%, 17.89% to 22.02%, most notably the 132–500 Da fractions of hydrolysates were 42.14%, 46.57%, 58.44% and 69.65%. High DH values did not lead to high Gln peptides content of the hydrolysate but to the low molecular weight Gln peptides.

【 授权许可】

CC BY   
© 2012 by the authors; licensee Molecular Diversity Preservation International, Basel, Switzerland.