豆粕功能肽制备及其降血脂作用

以来源丰富、价廉的高变性豆粕为原料制备大豆功能性多肽，并对多肽的降血脂作用进行研究。通过单因素及正交试验法确定Alcalase碱性蛋白酶水解高变性豆粕的最佳工艺条件。采用小鼠高脂模型试验，通过小鼠体质量以及各项血脂指标的变化，评价酶解大豆多肽的降血脂功能。结果表明：Alcalase碱性蛋白酶的最佳水解工艺条件为底物质量浓度5g/100mL、酶添加量14400U/g、pH9.0、酶解温度55℃、酶解时间4h，此条件下，豆粕蛋白的水解度为37.5%；酶解大豆多肽对高脂小鼠具有一定的降血脂作用，主要表现为显著降低小鼠的血清TC值及提高小鼠的血清HDL-C值(P＜0.05)作用。

Preparation and Hypolipidemic Effect of Functional Peptides from Soybean Meal

Functional peptides were prepared from high temperature soybean meal (HTSM) as a rich and cheap resource and their hypolipidemic effect was evaluated. Based on one-factor-at-a-time experiments, an orthogonal array design was used to establish optimum conditions for HTSM hydrolysis by alcalase. The hypolipidemic effect of HTSM-derived peptides in hyperlipidemic mice was evaluated by measuring changes in body weight and serum lipid indices. The optimum conditions for HTSM hydrolysis by alcalase were found to be hydrolysis at 55 ℃ and pH 9.0 for 4 h with a substrate concentration of 5 g/100 mL and an enzyme dosage of 14400 U/g. The degree of hydrolysis of HTSM under the optimized conditions was 37.5%. The hydrolysate obtained had hypolipidemic effect in hyperlipidemic mice mainly by remarkably lowering serum TC level and increasing serum HDL-C levels.