Production For Soybean Active Peptides Hydrolys Is By Alcalase And Flavourzym

Abstract: soybean active protein has many advantages compared with the soybean and soybean protein isolated (SPI), which makes it widely used in ordinary food, health care products, medicial and daily chemical and feedstuff industry. To make full use of soybean resources and enhance its economic value in China, the research of its further processing is particularly important. At present, many domestic and foreign researches apply enzymatic hydrolysis to obtain soybean active protein by decomposing soybean protein from the perspective of experiment. The key issues involved in developing convenient, accessable, high yield, low cost, efficient preparation of soybean active protein in the development and utilization of soybean peptide remain to be urgency to solve.(1) Using soybean protein isolated (SPI) as the raw material, Alcalase and Flavourzyme as hydrolase, the enzymolysis pH value,enzymolysis temperature, alkaline proteinase (Flavourzyme), enzyme and substrate concentration ratio, substrate concentration as factors to design single factor experiment.and the degree of hydrolysis as characteristic to study the impacts that each factoer has on enzymolysis of SPI. The optimal conditions of Alkaline proteinase are obtained as follows: the enzymolysis pH value is 7.7, enzymolysis temperature is 56℃, Alkaline and substrate concentration ratio is 14 mg/g, substrate concentration is 8 %. And the Flavourzyme is 7.5, 50℃, 12 mg/g, 8 %. According to the results of single factor experiment, we design experiments from four factors and three levels to optimize the enzymolysis condition of two enzymes. By Minitab softwave analysis, the optimal condition is acquired: the enzymolysis pH value is 7.7, Alcalase and substrate concentration is 14 mg/g, Flavourzyme and substrate concentration is 12 mg/g, enzymolysis temperature is 56℃, substrate concentration is 8 %. Taking optimal conditions as premise and through single factor experiment to identify best hydrolysis time is 7 h .(2) The analytical results through HPLC of soybean active peptide hydrolyzate show that the degree of hydrolysis of soybean active proteins obtained is 37.37 %, molecular weight of enzymolysis which exceeds 1112 Da is only 3.60 % ,and below 1000 Da is 21.73 %. Other molecular weights needed in the experiment below 1000 Da only account for more than 75 % and the length of peptide chain is 2 to 9 amino acids. The peptide-like N in soybean active peptide accounting for the total N is more than 76.41 %. The dissociative amino acids accounting for total is below 10 %. The soybean active peptide remains good solution state in a wide range of pH values. Moreover, when its concentration reaches 30 %, the viscosity equal to 10 % that of soy protein isolated. The soybean peptide in the concentration of 50 % can keep good fluidity and be rich in amino acids, its essential amino acids equal to SPI.The research of the experiment includes further separation and purification, physiological function of soybean peptide and its large-scale industrial production provided a scientific basis.