Keywords

Soy Peptide, Ph Value, Heat Treatment, Stability

Abstract

Folin-phenol method, SE-HPLC, and flame atomic absorption spectrophotometry were used to study the effects of pH value and heating treatment on the stability of soy peptides (including solubility, molecular weight distribution, and soluble calcium binding amount). The results show that there is no significant effect on the solubility and molecular weight distribution of soybean peptides at pH 3 to 11. The calcium binding capacity of soybean peptides is greatest at pH 9. High temperature heat treatment (temperatures of 80¡ãC and 100¡ãC) has no significant effect on the soybean peptides. There is no significant effect on the solubility, but they all increase the relative content of macromolecules (>20KDa) to varying degrees. The polymerization rate of peptides is faster at 100¡ãC; heating at 80¡ãC for 10 minutes improves the calcium binding capacity of soybean peptides, and the heat treatment temperature increases. Or prolonged heating time will lead to a decrease in calcium binding capacity.

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Original research done by Wang Ruomin, Chen Jie, Xu Jingting, Guo Shuntang

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