Functional Properties of Different Molecular Weight Segments of Soybean Peptides

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (5): 109-112.

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Functional Properties of Different Molecular Weight Segments of Soybean Peptides

DENG Cheng-Ping, XUE Wen-Tong, Sun-Xiao-Lin, QUAN Ming-Hai

1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Baoding Way Chein Food Industrial Co. Ltd., Baoding 071000, China

Online:2006-05-15 Published:2011-09-16

Abstract

Abstract: Soybean peptides with DH of about 24% were produced by Alcalase and Neutrase, and were cut off into 4 parts by ultrafiltration membranes with 30000 MWCO (Molecular Weight Cutoff), 10000 MWCO, 5000 MWCO respectively. The solubility, foam property and foam stability, emulsify property and emulsify stability and antioxidative activity and ACE inhibitory activity of the different parts of soybean peptides were studied respectively.

Key words: soybean peptides, ultrafiltration, antioxidative activity, ACE inhibitory activity

DENG Cheng-Ping, XUE Wen-Tong, Sun-Xiao-Lin, QUAN Ming-Hai. Functional Properties of Different Molecular Weight Segments of Soybean Peptides[J]. FOOD SCIENCE, 2006, 27(5): 109-112.

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Functional Properties of Different Molecular Weight Segments of Soybean Peptides

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