Selection of Proteolytic Enzymes to Prepare Antioxidative Cottonseed Peptides

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 297-302.

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Selection of Proteolytic Enzymes to Prepare Antioxidative Cottonseed Peptides

GAO Hai-Yan, ZHAO Lei, YIN Jing-Yuan, NI Jin-Ren

1.College of Life Sciences, Shanghai University, Shanghai 200444, China; 2.Key Laboratory of Water and Sediment Sciences, Ministry of Education, Department of Environmental Engineering, Peking University, Beijing 100871, China; 3.Food and Agricultural Standardization Institute of China Standardization Institute, Beijing 100088, China

Online:2007-08-15 Published:2011-10-24

Abstract

Abstract: Several proteolytic enzymes(such as Alcalase, Neutrase, Flavourzyme, etc) were studied. The results showed that Alcalase had best hydrolyze ability and anti-oxidation in all enzymes. Double-enzyme of alcalase and flavourzyme can not increase the DH, but can remove the bitter of peptide. In actually production, Flavourzyme should be used by step to hydrolyze cottonseed protein after reacted with alcalase for removing the bitter of peptide.

Key words: cottonseed peptide, proteases, degree of hydrolysis, anti-oxidation

GAO Hai-Yan, ZHAO Lei, YIN Jing-Yuan, NI Jin-Ren. Selection of Proteolytic Enzymes to Prepare Antioxidative Cottonseed Peptides[J]. FOOD SCIENCE, 2007, 28(8): 297-302.

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Selection of Proteolytic Enzymes to Prepare Antioxidative Cottonseed Peptides

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