Preparation of Polypeptides from Sesame Meal by Enzymatic Hydrolysis

doi:10.7506/spkx1002-6300-200920045

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 220-222.doi: 10.7506/spkx1002-6300-200920045

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Preparation of Polypeptides from Sesame Meal by Enzymatic Hydrolysis

WANG Lian-cui

(College of Life Science, Linyi Normal University, Linyi 276005, China)

Received:2009-07-26 Online:2009-10-15 Published:2010-12-29
Contact: WANG Lian-cui E-mail:weid1128@163.com

Abstract

Abstract:

The optimal technological parameters of alcalase-catalyzed hydrolysis of proteins in sesame meal, including temperature, pH, and reaction time were investigated by single factor method and orthogonal array design. Results showed that a maximum hydrolysis degree of soybean proteins of 31.3% was obtained through the optimal hydrolysis procedure conducted for 3 h with a substrate concentration of 60 g/L and an [E]/[S] ratio of 6% at 65 ℃ and pH 8.0.

Key words: sesame meal, hydrolysis degree, polypeptide, enzymatic hydrolysis

CLC Number:

TS201.1

WANG Lian-cui. Preparation of Polypeptides from Sesame Meal by Enzymatic Hydrolysis[J]. FOOD SCIENCE, 2009, 30(20 ): 220-222.

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Preparation of Polypeptides from Sesame Meal by Enzymatic Hydrolysis

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