FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (23): 245-249.doi: 10.7506/spkx1002-6630-201323050

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Enzymatic Preparation of Crude Polypeptides from Rapeseed Meal

RAN Ren-sen1,CHEN Jin-ping1,*,MI Rui-fang1,YANG Xiao1,YANG Xiu-ling2,YANG Ya-juan1,CHEN Jie1   

  1. 1. College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an 710062, China;
    2. College of Tourism and Environment, Shaanxi Normal University, Xi’an 710062, China
  • Received:2013-07-19 Revised:2013-11-11 Online:2013-12-15 Published:2014-01-03
  • Contact: CHEN Jin-ping E-mail:chenjp@snnu.edu.cn

Abstract:

The current study aimed to develop an optimized procedure for preparing crude polypeptides by the alcalasecatalyzed
hydrolysis of rapeseed meal and subsequent dialysis. The results of optimization by orthogonal array design on
the basis of one-factor-at-a-time experiments showed that the optimal conditions for enzymatic hydrolysis of rapeseed meal
were found to be 40 min of reaction at 50 ℃ and initial pH 8.0 by the addition of 1200 U/g of alcalase. The hydrolysate was
dialyzed against a 6-fold volume of double distilled water at 5 ℃ for 48 h. After subsequent lyophilization, the lyophilisate
contained 96.78% polypeptides.

Key words: rapeseed meal, alcalase, crude polypeptides

CLC Number: