FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (13): 163-167.doi: 10.7506/spkx1002-6630-200913038

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Optimization of Protamex-catalyzed Hydrolysis of Alcohol-leached Soy Protein Concentrates Using Response Surface Methodology

LIU Jie,JIANG Lian-zhou*,ZHANG Jing-liang,LI Yang   

  1. College of Food, Northeast Agricultural University, Harbin 150030, China
  • Received:2008-12-09 Revised:2009-03-30 Online:2009-07-01 Published:2010-12-29
  • Contact: JIANG Lian-zhou E-mail:jlzname@163.com

Abstract:

Protamex was employed to modify alcohol-leached soy protein concentrate (ALSPC) in this study. With nitrogen solution index (NSI) as the evaluation indicator, a four-factor and three-level response surface analysis was conducted to optimize four hydrolysis parameters including pH, temperature, substrate concentration and enzyme concentration. The results showed that the optimum conditions for enzymatic hydrolysis were as follows: pH 6.6, hydrolysis temperature 54 ℃, substrate concentration 6% and enzyme concentration 5.5%. After the hydrolysis for 5 h under the above conditions, the NSI reached 84.45%.

Key words: response surface methodology, alcohol-leached soy protein concentrate, Protamex

CLC Number: