Study on the Hydrolysis of Denatured Soybean Cake via Hydrolysis by Two Enzymes and the Properties of the Obtained Peptides
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Abstract:
Flavourzyme and alcalase was used for hydrolysis of the soybean cake and the properties of obtained peptides were examined here. The optimum conditions of the hydrolysis of the soybean cake were gotten by single factor experiment. Results showed that for the Alcalase-catalyzed hydrolysis, the optimum temperature, substrate concentration, ratio of Alcalase to substrate, pH value and time were 55 ℃, 5.0%, 10000U/g, 8.0 and 0.5h, respectively, and the optimal ratio of Flavourzyme to substrate, pH value and reaction time for the subsequently performed Flavourzyme-catalyzed hydrolysis, were 0.5%, 7.5 and 3h, respectively. The solubility of the obtained protein from the soybean meal was higher than that of the soybean separate, but its viscosity was lower than that of the soybean separate. The molecular weights of achieved oligo-peptide were within 500D and 1200D were predominated. This research can be helpful to the application of hydrolysis of soy protein.
