Research On Enzymolysis Technology Of Soybean Peptide Using Soybean Meal As Raw Material

As a kind of biological active peptide, soybean peptide becomes a hot pint of research nowadays, due to its excellent physical and chemical properties and high biological activity. The research studies enzymolysis technology of soybean meal, aiming to produce good soybean peptide which has high transformation rate of protein, to make it used better in industry of food and health care product, to contribute to the low-carbon harmonious society.Basic physical and chemical indicators of soybean meal are measured in the research, showing that pH is6.65, content of protein is45.89%, content of soybean peptide (Molecular weight<10kDa) is1.46%by TCA-NSI. Then take single protease-K to test, showing that the optimal pH is8and the optimal temperature is50℃. Enzyme activity preserving rate is79%within24h, so the enzyme activity is stable. Moreover, the result of single factor experiment shows when protease amount is100u/g, substrate concentration is10%, enzymo lysis time is24h, transformation rate of protein can reach31%. Besides, orthogonal test shows that influence degree from high to low is protease amount, enzymolysis time and substrate concentration and enzyme amount have significant effect on transformation rate of protein. Furthermore, The optimal condition is that substrate concentration is10%, protease amount is120u/g, enzymolysis time is30h, under which transformation rate of protein could reach41.47%. Raw material pretreatment experiment shows that, transformation rate of protein raises slightly through cooking soybean meal, which is up to44.47%when soybean meal is heated3h. Finally the result of mixed enzyme experiment shows that the mixed enzyme is better than single enzyme, and when the protease-K and neutral protease are respectively added100u/g, enzymolysis time is24h, transformation rate of protein can reach55.62%.