Study On Hydrolysis Of Potato Protein

In present study, potato protein was utilized as the raw material to investigate the hydrolytic process by using hydrochloric acid and four different enzymes. Evaluation methods included the amino nitrogen content and the degree of hydrolysisThe result of hydrochloric acid hydrolyzing potato protein showed that amino acids and its composition was rich and the concentration of chlorine-propanol was lacking. Hydrolyzate could be widely used in leisure foods, canned food, sauces, etc.The optimum condition of hydrochloric acid hydrolyzing potato protein was that as follows:Hydrolyzation time:9h; acid water to material ratio:4; concentration of hydrochloric acid:8mol/L; hydrolyzation temperature:114℃; degree of hydrolysis:65.72%.Potato polypeptides could be gained by hydrolyzing potato protein. Primary, choosed four enzymes:Protamex protease, Alcase protease, Flourzyme protease, and Neutrase protease.In this thesis, the best condition of hydrolyze by the investigation includede the temperature of the reaction, pH, the ratio of enezyme and substrate, the substrate concentration and the hydrolysis time.The results as follows:The protamex protease:the temperature of the reaction:50℃, pH:6.5, the ratio of enezyme and substrate:0.36%, the substrate concentration:6%, the hydrolysis time:4h. The best condition of the degree of hydrolysis could come to34.81%.The Alcase protease:the temperature of the reaction:65℃, pH:8.0, the ratio of enezyme and substrate:0.35%, the substrate concentration:9%, the hydrolysis time:6h. The best condition of the degree of hydrolysis could come to34.33%.The Neutrase protease:the temperature of the reaction:50℃, pH:7.0, the ratio of enezyme and substrate:0.7mL, the substrate concentration:9%, the hydrolysis time:4h. The best condition of the degree of hydrolysis could come to31.78%.Dual enzymatic hydrolysis could greatly increase the amino nitrogen content of the hydrolysis. This paper conducted a preliminary study of this. The optimum condition of enezyme hydrolyzing potato protein was that as follows:The ratio of enezyme and substrate:10-50LAPU/g(protein), pH:7.0, the temperature of the reaction:50℃, the hydrolysis time:4h; degree of hydrolysis:59.11%.