Double Enzyme Hydrolysis for Preparation of Corn Peptides

doi:10.7506/spkx1002-6630-201001034

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (1): 145-148.doi: 10.7506/spkx1002-6630-201001034

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Double Enzyme Hydrolysis for Preparation of Corn Peptides

LI Yan-li1，CONG Jian-min2，CHEN Guang1,*

(1. College of Life Science, Jilin Agricultural University, Changchun 130118, China；
2. Department of Biology, Baicheng Normal College, Baicheng 137000, China

Received:2009-03-25 Online:2010-01-01 Published:2014-05-19
Contact: CHEN Guang1,* E-mail:chg61@163.com

Abstract

Abstract:

Double enzyme hydrolysis was used to prepare peptides from corn gluten meal. In order to maximize degree of hydrolysis (DH), crucial hydrolysis parameters were optimized. Results showed that a maximum DH of 80.97% was obtained by optimized sequential hydrolysis for 1.5 h using protease alkaline at 55 ℃ and pH 8.5 with 5 g/100mL substrate concentration and 4% enzyme dose followed by 1.5 h using papain at pH 7.5 with 3.5% enzyme dose, which was significantly higher that obtained by single enzyme hydrolysis.

Key words: alkaline protease, papain, double enzyme hydrolysis, corn peptides, hydrolysis conditions

CLC Number:

TQ936.16

LI Yan-li1，CONG Jian-min2，CHEN Guang1,*. Double Enzyme Hydrolysis for Preparation of Corn Peptides[J]. FOOD SCIENCE, 2010, 31(1): 145-148.

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Double Enzyme Hydrolysis for Preparation of Corn Peptides

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