Optimization of glutamine Peptide production from soybean meal and analysis of molecular weight distribution of hydrolysates |
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Authors: | Yanli Xie Xinhong Liang Min Wei Wenhong Zhao Baoshan He Qiyu Lu Quangong Huo Chengye Ma |
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Affiliation: | School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; E-Mails: wei_min80@163.com (M.W.); zhwh2008@yahoo.cn (W.Z.); hebaoshan@126.com (B.H.); qiyulu7120@vip.sina.com (Q.L.); huo_qg@126.com (Q.H.); hnmcy@sina.com (C.M.). |
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Abstract: | 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. |
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Keywords: | glutamine peptide soybean meal enzymatic hydrolysis response surface methodology molecular weight distribution |
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