| 摘要: |
| 利用葡聚糖凝胶（Sephadex G-25)柱层析和高压液相色谱（HPLC）测定大豆多肽分子质量与水解度以及分子质量与苦味之间的关系。试验结果表明，随着水解度的增加，大豆蛋白水解物分子质量变小，当水解度约为25％时，其分子质量绝大多数在500－1000u之间。分子质量为500－1000u的大豆多肽苦味较强。 |
| 关键词: 大豆多肽 分子质量分布 苦味 水解度 葡聚糖凝胶柱层析 高压液相色谱 食品 |
| DOI： |
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| 基金项目: |
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| Determination of Distribution of Molecular Weight and Bitterness of Soybean Peptides |
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| Abstract: |
| The relations between Degree of Hydrolysis and distribution of Molecular Weight, as well as the bitterness of soybean peptide s, were determined by using Sephadex G-25 and HPLC. The result showed that the molecular weight of Soybean Protein Hydrolysates decreased with an increase in d egree of hgdrolysis. When degree of hgdrolysis reached about 25%, the molecular weight of most SPH ranged from 500 to 1 000 u. The bitter peptides has the sa me range of molecular weight as the above. |
| Key words: soybean peptides,distribution of molecular weight,b itterness |
