脱脂豆粕制备高水解度大豆肽酶解条件的优化

Optimization of the enzymatic hydrolysis condition of high-DH soy peptides from defatted soy meal

目的:研究高水解度大豆肽酶解的最佳条件;方法:以水解度为指标,采用响应面分析考察底物浓度、酶浓度、反应pH等因素对水解度的影响;结果:高水解度大豆肽的最佳酶解条件为:底物浓度8.58%、加酶量8800U/g底物、pH11.20、温度55℃、时间3.0h,该条件下得到的大豆肽水解度为36.8%;结论:试验结果可为大豆肽的酶解工艺提供依据。

Objective： To optimize the enzymatic hydrolysis condition of high-DH soy peptides; Methods：The response surface analysis was used, in which the degree of hydrolysis （DH） was regarded as an index and the influence of three factors on the degree of hydrolysis were studied. The three factors were the substrate concentration, the proteases concentration and pH; Results：It was shown that the optimum conditions for preparing high-DH soy peptides by alkaline protease were： in substrate concentration 8. 58%, proteases concentration 8 800 U per gram substrate, pH 11.20, temperature 55 ℃, and time 3.0 h. In this condition, the resuhed DH is 36.8% ;Conclusion： The ,experimental results provide the basis for the enzymatic hydrolysis condition of high-DH soy peptides.