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Production of Soybean Peptide with High Degree of Hydrolysis
by Immobilized Flavourzyme
SHI Guangbo1 ,摇 XIN Hanxiao2 ,摇 MA Yanfang1 ,摇 SUN Zhongtao1,*
(1 . College of Life Sciences, Shandong Agricultural University, Tai爷 an 271018, China;
2 . Shandong Zuotianshi Biotechnology Company Limited , Jinan 250000, China)
Abstract: Produce soybean peptides from soy protein using immobilized Flavourzyme for lower production
costs and higher degree of hydrolysis. Single鄄factor experiment and response surface methodology were
used to optimize the hydrolysis process. The results showed that the degree of hydrolysis reached 17郾 72%
when soy protein was hydrolyzed by immobilized Flavourzyme at the optimum conditions: hydrolysis tem鄄
perature of 65 益, pH8郾 0, enzyme dosage of 50 g / L, hydrolysis time of 7 h. The immobilized Fla鄄
vourzyme was stable enough to be reused for 7 times, and the relative activity still remained 79郾 1% . It
was feasible to produce soybean peptides with high degree of hydrolysis using immobilized Flavourzyme,
which was prepared with globular cross鄄linked chitosan and could be reused for several times.
Key words: soybean peptide; Flavourzyme; immobilized enzyme; globular cross鄄linked chitosan;
response surface methodology
( 责任编辑:叶红波)
65 食品科学技术学报摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 摇 2015 年 11 月