Rapid Determination of Oligopeptides and Amino Acids in Soybean Protein Hydrolysates using High‐Resolution Mass Spectrometry
2015
Li, Xinxiu | Fan, Peihong | Zang, Meitong | Xing, Jie
INTRODUCTION: Soybean protein hydrolysates (SPHs), especially oligopeptides, have shown a variety of functional properties, including immunomodulatory and anti‐oxidant effects. Soybean protein hydrolysate products have been used as functional ingredients in food, sports nutrition or clinical nutrition. However, the mixture is mostly undefined due to its complex nature, containing peptides and minor amino acids as well as small proteins. OBJECTIVES: To develop a specific and efficient method for the identification and structural characterisation of oligopeptides in SPHs, and to determine free amino acids in SPHs in the same analytical run, for evaluation of the chemical profile of SPH products. METHODS: Accurate mass spectrometry (MS) datasets of SPH samples were recorded on a high‐performance liquid chromatography (HPLC) tandem high‐resolution (HR) MS system. Potential oligopeptides were tentatively characterised based on their elemental compositions and ring double bond equivalent (RDBE) values, as well as HRMS/MS data. The analytical method to determine amino acids was evaluated in terms of linearity, precision, apparent recovery and limits of detection and quantitation. RESULTS: In total, 186 oligopeptides spanning the mass range of m/z 200–1500 and three major free amino acids could be determined in SPH samples in a single sample injection. Ninety‐nine oligopeptides were tentatively characterised. The sensitive and specific instrumental performances also permitted the determination of 19 amino acids with a limit of quantitation of ≤ 0.1 μg/mL. CONCLUSION: The HPLC–HRMS technique has proven to be an advantageous tool for the rapid characterisation of oligopeptides and determination of amino acids in soybean protein hydrolysates.
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