doi:10.7506/spkx1002-6630-199901007

Abstract

Abstract: The hydrolysis on isolated soybean protein with papain show that the km value of papain with isolated soybean protein as substrate was 3.4%. The optimum temperature and pH value was 60℃ and pH7.5.papain was adaptable to conditions of 60℃ and pH9.0. Peptide were released with increment of 92～94mg’100mlwhile the Solution of isolated soybean protein with 2.0～2.5% was hydrolyzed by papain. And the isoelectric points of the peptides were ranged from pH3.1 to pH5.5.

Key words: , peptide of soybean papain Isolated soybean protein；

HUANG Hui-Hua, He-Tie-Jian, Xu-南Yan, LIANG Han-Hua. [J]. FOOD SCIENCE, 1999, 20(1): 22-25.

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