FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (1): 166-170.

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Optimization of Enzymatic Preparation of Rapeseed Peptides

Li-Feng WANG, ,   

  • Received:2012-10-01 Revised:2012-12-18 Online:2013-01-15 Published:2013-01-07

Abstract: Rapeseed protein was extracted from defatted rapeseeds and hydrolyzed by alcalase. Response surface methodology was employed to optimize enzymatic hydrolysis conditions based on degree of hydrolysis (DH) and rapeseed peptide yield. The optimum conditions for enzymatic preparation of rapeseed peptides were found to be hydrolysis at 55 ℃ and pH 8.45 for 180 min with a substrate concentration of 4.49% and an enzyme concentration of 5000 U/g protein. Under these conditions, the theoretical value of degree of hydrolysis was 15.00%, while the actual value was 14.71%.

Key words: rapeseed peptides, alcalase, degree of hydrolysis, response surface analysis

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