Abstract:

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.

Key words: high-temperature soybean meal (HTSM), enzymolysis, soybean peptides, hypolipidemic effect