|Table of Contents|

Preparation Process of Soybean Small-peptide by Enzymatic Hydrolysis(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2016年05期
Page:
824-829
Research Field:
Publishing date:

Info

Title:
Preparation Process of Soybean Small-peptide by Enzymatic Hydrolysis
Author(s):
LIN Yang1; 3;  LIU Zai-sheng2;  JI Quan-zhu2;  SHAN Chun-qiao1;  NI Tian-he1;  LIU Qiu-chen1;  WANG Feng-zhong3;  JIANG Guo-tuo1
（1. Dalian Sanyi Animal Pharmaceutical Company Limited, Dalian, 116036; 2. Animal Product Safety Monitoring Institute of Liaoning Province, Shenyang, 110003; 3.Graduate School of Chinese Academy of Agricultural Sciences, Beijing, 100081）
Keywords:
Compound enzyme;  Degree of hydrolysis;  Soybean small-peptide;  Preparation process
PACS:
-
DOI:
10.11861/j.issn.1000-9841.2016.05.0824
Abstract:
The popose of this study was to investigate the preparation process of soybean small-peptide, soybean meal was used as raw materials in fermentation, and the compound enzyme preparation to conduct enzymolysis by certain proportions, further to improve the development and take advantage of the soybean mealresource.The study screened the alkaline protease, neutral protease and trypsase to conduct enzyme hydrolyzed the soybean meal. The result showed that the optimum ratio of alkaline protease:neutral protease:trypsase was 3∶2∶1, enzymolysis conditions was pH8.5, reaction temperature 50℃, reaction time 4.5 h, degree of hydrolysis 94.55% and the bitter taste value 3. The distribution range of small-peptide molecular weight: ≤1 000 Da up to more than 74.67%, of which ≤500 Da accounted for more than 55.61%. The test results showed Compared the hydrolysis degree and bitter taste value of single enzyme, double enzymes, and the compound enzymes, combination of three kinds of enzyme was more suitable for the preparation of a high hydrolysis degree and low bitter soybean small-peptide.

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Last Update: 2016-09-25