食品科学2017，Vol.38Issue(3)：37-44,8.DOI:10.7506/spkx1002-6630-201703007
大豆胰蛋白酶抑制剂的制备及性质
Preparation and Properties of Soybean Trypsin Inhibitor
摘要
Abstract
Sodium sulfate salting out was employed to selectively recover soybean trypsin inhibitor (STI) from soybean whey waste.The recovery conditions were optimized,and the physicochemical and interfacial properties of STI were evaluated.The results indicated that the yield of STI was 20.54％ under optimal conditions:concentration of soybean whey to a solid content of 13％,adjustment to pH 4,and addition of 9 g/100 mL sodium sulfate.The main component of STI was Kunitz trypsin inhibitor (KTI,20.1 kD) as indicated by SDS-PAGE analysis.The trypsin inhibitor activity towards Nα-benzoyl-DL-arginine 4-nitroanilide hydrochloride (BAPNA) of STI was 2 135.00 TIU/mg at pH 7.It was stable in a broad pH range from 2.0 to 11.0 and at a temperature up to 80 ℃.The inhibitory activity (73.19％) was still maintained at a high level after heating at 80 ℃ for 30 min.The FTIR and CD spectra showed that the structure of STI was highly similar to that of the commercial KTI (Sigma T9128).The dynamic surface tension and surface dilatational parameters of STI showed that the STI molecules could be quickly adsorbed to the interface to form a high elastic network and hence favorable foaming capacity and foaming stability.These findings suggest that the salting out method could be used as an effective strategy to prepare high-purity STI from soybean whey,and STI would emerge as a promising molecule for functional foods and medical applications because it exhibits excellent temperature and pH stability and high bioactivity.关键词
大豆乳清废水/盐析法/胰蛋白酶抑制剂/理化性质/界面性质Key words
soybean whey wastewater/salting out method/trypsin inhibitor/physicochemical properties/interfacial properties分类
农业科技引用本文复制引用
程芬芬,刘春,杨晓泉..大豆胰蛋白酶抑制剂的制备及性质[J].食品科学,2017,38(3):37-44,8.基金项目
国家高技术研究发展计划(863计划)项目(2013AA102208-3) （863计划）
公益性行业(农业)科研专项(201303071) （农业）
粮食公益性行业科研专项(201313005) （201313005）
