醋大豆肽與低聚糖的制備與分析.pdf

1、孝卞科技大署碩士學(xué)位論文醋大豆肽與低聚糖的制備與分析學(xué)何中自人學(xué)科分業(yè)指導(dǎo)教師史沁牛物瞰學(xué)I科劉絲眄教授論立咎辯LjjW—』地iiⅡ?qū)W位授rIIj9J符辯委員會(huì)一席—』l二主丑—一評(píng)淵人』翌垂盟』業(yè)至!盤(pán)_』越＆坐華中科技大學(xué)碩士學(xué)位論文AbstractSoybeanpeptidesandSOybeanoligosaccharideshaveimportantphysiologicalfunction，Thecomponentsofso

2、ybeanchangedduringbeingsteepedinvinegar，，Inthem，thechangeofthepeptidesandoligosaccharidesofSOybeanissignificativefortheirapplicationThepeptidesandoligosaccharjdeswerepreparedfromSOybeanbysteepingsoybeaninvinegarforeightm

3、onths，4％aceticacidfor1，5，10，and15days，respectively，F(xiàn)luorophore—assistedcarbohydrateelectrophoresis(FACE)wereappliedtodeterminethemolecularmassdistributionofoligosaccharidesinsoybeanoligosaccharidemixturesMolecularmassdis

4、tributionofpeptidesinSOybCallpeptidemixtureswasdeterminedbySDS—Tris一12％polyacry]amidegelelectrophoresisfPAGE)andSDS—Tricine一17％PAGE，Theamountoftotalsugarandreducingsugarineachsoybeanoigosaccharidemixturesandproteinconten

5、tinsoybcanpeptidemixturesweredetermined，Theresultsareasfollowing：(1)DegradationandleachingofsoybeanpolysaccharidesduringbeingsteepedinvinegaroraceticacidwerecontinuouslyslowprocessesInroomtemperature，degradationrateincre

6、asedasthetime，butleachingratedecreasedbecauseoftheincreasingofsugarconcentrationduringbeingsteepedDegradationandleachingprocessbothreachedequilibriumafter】5dayswithoutaddingfreshsolventSinceoligosaccharidesandreducingsug

7、arcontentinvinegar—treatedsoybeanoligosaccharidepreparationwere14and13timeshi曲erthanthatofsoybeanoligosacchafidepreparationinthesamemethod，and01igosacchardesofvinegar—treatedsoybeanarecompletelycomposedofnon—reducingsuga

8、rs，whichindicatesthatthequalityofvinegar—treatedsoybeanoligosaccharidesisbetterthanthatofSOybeanoligosaccharidesTreatingwithvinegarimprovedthequalityofsoybeanol培osaccharidesandenhancedthephysiologicaleffects，(2)Degradati

9、onandleachingofsoybeanpeptidesfromsoybeansteepedinvinegarwasalsoacontinuouslyslowprocess，whichwassimilartothatofoligosaccharidesTheremaybealimitforpeptidedegradationinbothvinegarandaceticacid，becausenopeptideswithmolecul