Abstract:The taste components of the enzymtic hydrolysate of defatted soybean flakes by Alcalase and Flavorzyme were studied. After hydrolyzed by 1200 U/g Alcalase and 1000 U/g Flavorzyme for 45 h at 55 ℃, the amino nitrogen and total nitrogen contents in the hydolysate reached 0.34 g/100 g and 0.68 g/100 g, respectively. Besides, the ratio of amino acids to total nitrogen was 50% and the molecular weights of most peptides in hydrolysate were less than 1000 Da.
