Identification of Peptides in Sediments Derived from an Acidic Enzymatic Soy Protein Hydrolysate Solution

• Nakamori Toshihiro

  Research and Development Division, Fuji Oil Co., Ltd.

• Nagai Mami

  Lab. Food Science, Graduate School of Life and Environmental Sciences Division of Applied Life Sciences, Kyoto Prefectural University

• Maebuchi Motohiro

  Research and Development Division, Fuji Oil Co., Ltd.

• Furuta Hitoshi

  Research and Development Division, Fuji Oil Co., Ltd.

• Park Eun Young

  Lab. Food Science, Graduate School of Life and Environmental Sciences Division of Applied Life Sciences, Kyoto Prefectural University

• Nakamura Yasushi

  Lab. Food Science, Graduate School of Life and Environmental Sciences Division of Applied Life Sciences, Kyoto Prefectural University

• Sato Kenji

  Lab. Food Science, Graduate School of Life and Environmental Sciences Division of Applied Life Sciences, Kyoto Prefectural University

抄録

Soy peptides were produced by microbial protease digestion of soy proteins. Under an acidic condition (pH 3.8), soy peptide solution (5% w/v) yielded sediment during chilled storage. The object of the present study was to identify peptides in the sediment in order to elucidate the sedimentation mechanism. Peptides remaining in solution after chilled storage had a molecular mass of 200 – 5,000 Dalton (Da), based on the elution volume obtained from size exclusion chromatography. However, peptides extracted from the sediment using 30% acetonitrile-0.1% trifluoroacetic acid had a molecular mass larger than 2,000 Da. Only limited numbers of peptides ƒ (71 – 88), ƒ (340 – 362), ƒ (335 – 362) and ƒ (310 – 356) of β-conglycinin α subunit were identified in the sediment. These results demonstrated that the sediment was produced from relatively large molecular peptides derived from the C-terminal region of the β-conglycinin α subunit. Moreover, the major peptide in the sediment was sensitive to cleavage by mammalian trypsin.

収録刊行物

• Food Science and Technology Research

  Food Science and Technology Research 20 (2), 301-307, 2014

  公益社団法人 日本食品科学工学会

キーワード

• soy peptide
• soy protein hydrolysate
• sediment
• β-conglycinin

詳細情報

• CRID: 1390001204459281024
• NII論文ID: 130004463427
• DOI: 10.3136/fstr.20.301
• ISSN: 18813984
• ISSN: 13446606
• 本文言語コード: en
• データソース種別:
  • JaLC
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可