Abstract:

In order to prepare oligopeptides with high Fisher (F) value from Perilla meal through enzymatic hydrolysis, a two-step enzymatic hydrolysis of proteins from Perilla using alcalase and papain was investigated. The optimal hydrolysis conditions were 5% substrate concentration, pH 8.5, reaction temperature at 60 ℃, 3% enzyme amount and 24 min reaction for alcalase as the first step hydrolysis; pH 7.0, reaction temperature at 55 ℃, 1% enzyme amount and 4 h reaction for papain as the second step hydrolysis. The aromatic amino acids in hydrolysates were removed using active carbon to obtain oligopeptides with high F value at pH 4.0, 40 ℃ and 7% active carbon for 3 h. The final oligopeptides revealed molecular mass ranging from 200 to 700 D and F value up to 79.25.

Key words: Perilla meal, high F value oligopeptides, enzymatic hydrolysis