Study on Hydrolysis Conditions of Flavourzyme in Soybean Polypeptide Alcalase Hydrolysate

Abstract:

Soybean protein Alcalase hydrolysate was further hydrolyzed by adopting Flavourzyme. From this further hydrolysis reaction, bitter of soybean polypeptide mixture was reduced distinctly. The optimal hydrolysis conditions of Flavourzyme was determined as that pH was 7.0 at temperature 50°C and E/S(ratio of enzyme and substrate) was 20LAPU/g. Bitter taste value was reduced to 2 after Flavourzyme hydrolysis reaction for 2 hours in optimal hydrolysis conditions. The change of molecular weight distribution range from Alcalase hydrolysate to Flavourzyme hydrolysate was not obvious. DH (Degree of hydrolysis) of soybean protein hydrolysate was increased to 24.2% which was improved 3.5% than Alcalase hydrolysate. Protein recovery proportion was increased to 73.2% which was improved 0.8% than Alcalase hydrolysate.

• Periodical: Advanced Materials Research (Volumes 652-654)
• Pages: 435-438
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.652-654.435
• Online since: January 2013
• Authors: Yong Sheng Ma, Lin Tong Wang, Xian Hui Sun, Bing Chen Ma, Jian Wen Zhang, Fan Qiang Gao, Cheng Liang Liu
• Keywords: Alcalase Hydrolysate, Degree of Hydrolysis, Flavourzyme, Molecular Weight Distribution

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