Soybean Corn Peptide Project

Soybean Corn Peptide Project with specific bioactivities are prepared by enzymatic or microbial fermentation using soybean and corn protein resources. These peptides have attracted attention for their unique physiological functions, including antioxidant, anti-hypertensive, alcohol metabolism, liver protection, anti-fatigue and other biological activities.

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Soybean Corn Peptide Project Products Description

Maize peptides are prepared mainly by enzymatic digestion or microbial fermentation techniques. Enzymatic methods usually use alkaline proteases or flavoured proteases to hydrolyse maize protein powder to obtain peptides with specific amino acid sequences and molecular weights. Microbial fermentation, on the other hand, uses microorganisms such as Bacillus natto to ferment the corn protein powder in order to enhance its hydrolysis and obtain corn peptides. In addition, studies have been conducted to prepare soybean-corn complex peptides by solid-state fermentation with Bacillus subtilis, a method that not only improves protein utilisation but also optimises peptide conversion.

Soybean Corn Peptide Project also relies on enzymatic or microbial fermentation techniques. The soybean peptides in the enzymatic digest of soybean proteins have a variety of unique physicochemical properties and biological activities, such as blood pressure-lowering peptides, immunomodulatory peptides, antioxidant peptides, and so on. Studies have shown that soybean peptide liquid has a promoting effect on corn seed germination and seedling biological effects, which provides a new idea for the application of soybean peptides in agriculture.

In terms of biological activities, both corn peptides and soybean peptides showed a variety of beneficial physiological functions. For example, corn peptides were found to possess biological activities such as antioxidant, antihypertensive, hypoglycaemic and hypolipidemic. Soya peptides, on the other hand, showed blood pressure-lowering activity and the complex peptide (i.e., soy-corn complex peptide) performed better in terms of blood pressure-lowering activity compared to the corn peptide. In addition, the pyroglutamyl leucine (pEL) dipeptide contained in the corn oligopeptides showed antidepressant activity, which provides a theoretical basis for the development of corn oligopeptides as a novel functional food