| Soybean peptide is a compound with a certain molecular weight which obtained from hydrolysis of soybean protein. Compared to soybean protein, soybean peptide has more superior physical and chemical properties and bioactivities. There are good prospective of exploitation and application in food industry and medical works. This study focus on three aspects,the results are as following:1. choose the strainsChoose a strain within 8 strains that preserved in our lab which conform with the solid fermentation technology by SDS-PAGE.2. Optimizing its solid fermentation conditionThrough the explore of the technologcial conditions,the result indicated the better technologcial conditions: the ratio of material water was 1: 0.8, the original pH was wanton, inoculating strain A 5%, the original temperature was T1°C, 20 h later change the pemperature to T3°C,48 h later change the pemperature to T2°C ,the cycle of the first fermentation was 72h. The technologcial conditions of the second fermentatin was: the ratio of material water was 1: 3.5, inoculating strain B 5%, 37°C isolate air fermentated 12h, then centrifugal filtrated, add 4% activated carbon powder in the filtrate,kept mixing round it 1 h at 50°C, then centrifugal filtrated, spray dried the filtrate with the exit pemperature was 55 - 60°C.3. Study of the physicochemical property and biological activeties of soybean peptides.The protein content of the soybean peptides which produced by this technic was 59.5 %, the average length of peptides was 10.7. SDS-PAGE and HPLC assay indicated that 77.67% molecular weight of the peptides was 3700D, 12.10% was 1580D, 4.95% was 1070D,5.28% was 258D.Animal experiments show:comparing with the positive comparision group, the TC in soybean peptide group decreased 27.5%,the TG decreased 34.5%, the HDL-C increased 67.5%,Our soybean peptides can lower the serum lipid in high lipid diet rats;The soybean peptides failed to take visible effect on the animal experiment about decreasing blood pressure.
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