Extraction Of Double-enzyme Complex Process Of Soybean Protein

In this paper, based on low temperature defatted soybean meal as initial material ,to select two enzymes which are rich in hydrolysis degree hydrolyze in the experiment .By single factor and orthogonal test, to determine the optimum process conditions of zymolysing. After analysis the selected samples, the functional characteristics and the molecular weight change trend are confirmed ,In the end ,the products of amino acids and cotent are analysised ,the following conclusions:1.Regarding the protein content and degree of hydrolysis as the hydrolysis experiment evaluation,Selects high protease and trypsin hydrolysis of compound. By endonuclease and exonuclease complex role, not only improves the product's protein content and degree of hydrolysis, but also reduces the bitter taste of the product is beneficial products in the food industry applications.2.By single factor and orthogonal test, to determine the optimum process conditions of zymolysing: deionized water 600ml ,pH7.5, the time of enzymolysis is 8h, the interval of Adding enzyme is 4h .3.To detect the zymolysis product through IR,wave number 3648/cm is–OH ,2931/cm is–NH ,1658/cm is C=O which shows peptide bonds. 4. By SDS-PAGE electrophoresis, obtains the dynamic trend of enzymatic hydrolysis of soy protein. After the electrophoresis between soybean powder and hydrolysates,concludes that soybean powder in the high molecular weight bands at the more high protein content of high molecular weight, higher protein content of high molecular weight. After the hydrolysis, in addition there is a band in the 29.2KDa place outside of the protein in 10000Da following the overwhelming share of the total, indicating a small molecular weight after hydrolysis, the majority of peptides and amino acids based on the form.5. By amino acid analysis, amino acid content is obtained and compares of amino acid composition of soy protein isolate. Concludes that the amino acid composition of hydrolysis products is as the same as soy protein isolate, content is slightly higher,amino acid composition is more reasonable. But also has soy protein do not have the characteristics, easy to absorb, more suitable to a variety of nutritious foods.6. Electing two enzymatic products and carry on elemental analysis of products, concludes that :4 # samples results: 13.44% nitrogen content, hydrogen content 7.469%, 44.49% carbon content, sulfur content of 0.815 percent. 5 # sample results: 12.79% nitrogen content, hydrogen content 8.242%, 44.78% carbon content, sulfur content of 0.857 percent.