Effect of Microwave Pre-treatment on Degree of Hydrolysis of Defatted Soybean Meal Protein

doi:10.7506/spkx1002-6630-201202026

Abstract

Abstract: In order to obtain high degree of hydrolysis (DH), defatted soybean flour was subjected to different microwave pre-treatments and enzymatic hydrolysis. Under the same condition of enzymatic hydrolysis, the effect of microwave pretreatment on DH of defatted soybean flour protein was explored. The results showed that the optimal microwave pre-treatment process parameters were substrate concentration of 2%, microwave power of 414 W, microwave treatment temperature of 79.6 ℃ and microwave treatment time of 111 s. After enzymatic hydrolysis by alcalase, the DH of soybean flour protein was up to 30.46%, which revealed an enhancement of 18.45% compared the samples without microwave pre-treatment. Therefore, microwave treatment is a very effective pre-treatment method for enhancing the hydrolysis efficiency of defatted soybean flour.

Key words: defatted soybean flour, microwave pre-treatment, enzymatic hydrolysis, degree of hydrolysis (DH)

CLC Number:

TS201.2

DOU Shen, LIAO Yong-hong, YANG Chun-xia, XU Man. Effect of Microwave Pre-treatment on Degree of Hydrolysis of Defatted Soybean Meal Protein[J]. FOOD SCIENCE, 2012, 33(2): 119-123.

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Effect of Microwave Pre-treatment on Degree of Hydrolysis of Defatted Soybean Meal Protein

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