Effect of Enzymatic Modification on Solubility of High-temperature Denatured Soybean Meal

doi:10.7506/spkx1002-6630-201021031

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 137-141.doi: 10.7506/spkx1002-6630-201021031

• Basic Research • Previous Articles Next Articles

Effect of Enzymatic Modification on Solubility of High-temperature Denatured Soybean Meal

REN Wei-cong1，CHENG Jian-jun1,*，ZHANG Zhi-yu1，ZHAO Wei-hua1，JIANG Lian-zhou1,2

1. College of Food Science, Northeast Agricultural University, Harbin 150030, China；
2. National Soybean Engineering and Technique Research Center, Harbin 150030, China

Received:2010-08-10 Revised:2010-10-23 Online:2010-11-15 Published:2010-12-29
Contact: CHENG Jian-jun E-mail:cheng577@163.com

Abstract

Abstract:

The effect of alkaline portease modification on the nitrogen solubility index (NSI) of high-temperature denatured soybean meal was investigated. The optimal conditions for the enzymatic hydrolysis of high-temperature denatured soybean meal were explored by single factor method and response surface analysis. The optimal enzymatic hydrolysis conditions were found to be: substrate concentration, 8.56 g/100mL; enzyme loading, 13004.69 U/g pro; hydrolysis pH 9.0, hydrolysis temperature, 59.10 ℃; and hydrolysis time, 20.47 min. The degree of hydrolysis (DH) was 15.86% under the optimal hydrolysis conditions, and the NSI was 92.58%, much higher than that before the hydrolysis of 21.24%.

Key words: enzymatic modification, high-temperature denatured soybean meal, response surface analysis, NSI

CLC Number:

TS214.2

REN Wei-cong1，CHENG Jian-jun1,*，ZHANG Zhi-yu1，ZHAO Wei-hua1，JIANG Lian-zhou1,2. Effect of Enzymatic Modification on Solubility of High-temperature Denatured Soybean Meal[J]. FOOD SCIENCE, 2010, 31(21): 137-141 https://doi.org/10.7506/spkx1002-6630-201021031

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Effect of Enzymatic Modification on Solubility of High-temperature Denatured Soybean Meal

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