Int. J. Mol. Sci. 2012, 13(6), 7483-7495; doi:10.3390/ijms13067483
Article

Optimization of Glutamine Peptide Production from Soybean Meal and Analysis of Molecular Weight Distribution of Hydrolysates

Yanli Xie 1,* email, Xinhong Liang 2 email, Min Wei 1 email, Wenhong Zhao 1 email, Baoshan He 1 email, Qiyu Lu 1 email, Quangong Huo 1 email and Chengye Ma 1 email
1 School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China 2 School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
* Author to whom correspondence should be addressed.
Received: 5 May 2012; in revised form: 5 June 2012 / Accepted: 8 June 2012 / Published: 18 June 2012
(This article belongs to the Special Issue Enzyme Optimization and Immobilization)
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Abstract: The process parameters of enzymatic hydrolysis and molecular weight distribution of glutamine (Gln) peptides from soybean meal were investigated. The Protamex® hydrolysis pH of 6.10, temperature of 56.78 °C, enzyme to substrate ratio (E/S) of 1.90 and hydrolysis time of 10.72 h were found to be the optimal conditions by response surface methodology (RSM) for a maximal degree of hydrolysis (DH) value of 16.63% and Gln peptides content at 5.95 mmol/L. The soybean meal was hydrolyzed by a combination of Protamex® and trypsinase so that DH and Gln peptides would reach 22.02% and 6.05 mmol/mL, respectively. The results of size exclusion chromatography indicated that the relative proportion of the molecular weight < 1000 Da fraction increased with DH values from 6.76%, 11.13%, 17.89% to 22.02%, most notably the 132–500 Da fractions of hydrolysates were 42.14%, 46.57%, 58.44% and 69.65%. High DH values did not lead to high Gln peptides content of the hydrolysate but to the low molecular weight Gln peptides.
Keywords: glutamine peptide; soybean meal; enzymatic hydrolysis; response surface methodology; molecular weight distribution

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MDPI and ACS Style

Xie, Y.; Liang, X.; Wei, M.; Zhao, W.; He, B.; Lu, Q.; Huo, Q.; Ma, C. Optimization of Glutamine Peptide Production from Soybean Meal and Analysis of Molecular Weight Distribution of Hydrolysates. Int. J. Mol. Sci. 2012, 13, 7483-7495.

AMA Style

Xie Y, Liang X, Wei M, Zhao W, He B, Lu Q, Huo Q, Ma C. Optimization of Glutamine Peptide Production from Soybean Meal and Analysis of Molecular Weight Distribution of Hydrolysates. International Journal of Molecular Sciences. 2012; 13(6):7483-7495.

Chicago/Turabian Style

Xie, Yanli; Liang, Xinhong; Wei, Min; Zhao, Wenhong; He, Baoshan; Lu, Qiyu; Huo, Quangong; Ma, Chengye. 2012. "Optimization of Glutamine Peptide Production from Soybean Meal and Analysis of Molecular Weight Distribution of Hydrolysates." Int. J. Mol. Sci. 13, no. 6: 7483-7495.

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