Preparation of Functional Oligopeptides By Enzymatic Hydrolysis of Soybean Protein

Abstract

Abstract: In this article the processing technology of functional oligopeptides made by hydrolysis of soybean protein with trypsin and AS.1398 neutral proteases is systematically studied. The principal steps including pre-treatment of soybean protein solution ,enzymatic hydrolysis of soybean protein,debittering and desalting of hydrolysates ect,are introduced in detail. The factors such as substrate concentration,enzyme dosage ,reaction temperature and time,pH,which influence on the production of functional oligopeptides by hydrolysis of soybean protein ,are discussed in emphasis. The degree of hydrolysis(DH)of soybean protein can be up to 35% at the optimum conditions. Soybean oligopeptides chain contain 2-4 amino acids.

Key words: Preparation Soybean oligopeptides Enzymatic hydrolysis Debitter Des, ；

LI Shu-Guo, CHEN Hui, ZHUANG Yu-Ting, DU Jin-Min. Preparation of Functional Oligopeptides By Enzymatic Hydrolysis of Soybean Protein[J]. FOOD SCIENCE, 2000, 21(12): 90-93.

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Preparation of Functional Oligopeptides By Enzymatic Hydrolysis of Soybean Protein

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