Abstract:

In this work, potato protein was used as the raw material to prepare polypeptides by enzymatic hydrolysis. The effects of four process conditions on the degree of hydrolysis of potato protein were explored. Neutral protease was the best choice for the hydrolysis of potato protein. Hydrolysis duration was found to be the most critical process condition, followed by hydrolysis temperature, enzyme dose and substrate concentration. The optimal values of the four process conditions were determined as follows: substrate concentration, 8%; hydrolysis temperature, 45 ℃; enzyme dose, 5.0 mg; and hydrolysis duration, 3 h. The degree of hydrolysis of potato protein was as high as 23.4% under such hydrolysis conditions.

Key words: potato protein, protease, degree of hydrolysis, polypeptide