Research on Optimal Process of Enzymatic Hydrolysis of Protein from Camellia Pollen

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (7): 226-231.

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Research on Optimal Process of Enzymatic Hydrolysis of Protein from Camellia Pollen

DONG Jie, LI Hui-Yan, ZHANG Hong-Cheng, LI Chun-Yang, WEN Jing

1.Institute of Apicultural Research, Chinese Academy of Agricultural Science, Beijing 100093, China; 2.Institute of Agro-food Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3.Department of Biology, College of Applied Arts and Science, Beijing Union University, Beijing 100083, China

Online:2007-07-15 Published:2011-10-24

Abstract

Abstract: The complex of flavourzyme and neutral protease was used to hydrolyze camellia pollen to obtain bioactive peptides. The optimal process of enzymatic hydrolysis was determinated by orthogonal test. The test results indicated that the optimal conditions of enzymatic hydrolysis are pH value 7, temperature 40 ℃, amount added 8%, ratio of flavourzymeto neutral protease 2:1, time of hydrolysis 12 h. Under optimal conditions, the degree of hydrolysis is 40% and the nitrogen solution index is 0.8. The effect of hydrolysis was improved obviously.

Key words: camellia pollen, complex-enzyme, enzymatic hydrolysis

DONG Jie, LI Hui-Yan, ZHANG Hong-Cheng, LI Chun-Yang, WEN Jing. Research on Optimal Process of Enzymatic Hydrolysis of Protein from Camellia Pollen[J]. FOOD SCIENCE, 2007, 28(7): 226-231.

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Research on Optimal Process of Enzymatic Hydrolysis of Protein from Camellia Pollen

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