title: Optimization of glutamine peptide production from soybean meal and analysis of molecular weight distribution of hydrolysates.
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.
authors: School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
authors: Yanli
authors: Y
authors: Xie
authors: School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China.
authors: Xinhong
authors: X
authors: Liang
authors: School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
authors: Min
authors: M
authors: Wei
authors: School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
authors: Wenhong
authors: W
authors: Zhao
authors: School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
authors: Baoshan
authors: B
authors: He
authors: School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
authors: Qiyu
authors: Q
authors: Lu
authors: School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
authors: Quangong
authors: Q
authors: Huo
authors: School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
authors: Chengye
authors: C
authors: Ma
mesh_terms: D005973:Glutamine / Q000737:chemistry*; D010455:Peptides / Q000737:chemistry*; D011492:Protein Hydrolysates / Q000737:chemistry*; D030262:Soybean Proteins / Q000737:chemistry*; D013025:Glycine max / Q000737:chemistry*
chemical_list: D010455:Peptides; D011492:Protein Hydrolysates; D030262:Soybean Proteins; D005973:Glutamine