Research Article | OPEN ACCESS
Study on Hydrolysis Conditions of Flavourzyme in Soybean Polypeptide Alcalase Hydrolysate and Soybean Polypeptide Refining Process
1Yongsheng Ma, 1Lintong Wang, 2Xianhui Sun, 1Jianqiang Zhang, 1Junfeng Wang and 1Yue Li
1Chemistry and Chemical Engineering and Environment Engineering College, Weifang University, Weifang, Shandong, 261061
2Agricultural Engineering College, Weifang Vocation College, Weifang, Shandong, 261041, P.R. China
Advance Journal of Food Science and Technology 2014 9:1027-1032
Received: January 27, 2014 | Accepted: February 10, 2014 | Published: September 10, 2014
Abstract
Soybean protein Alcalase hydrolysate was further hydrolyzed by adopting Flavourzyme as hydrolytic enzyme. The optimal hydrolysis conditions of Flavourzyme was that pH was 7.0 at temperature 50°C and E/S(ratio of enzyme and substrate) was 20LAPU/g. Bitterness value was reduced to 2 after Flavourzyme hydrolysis reaction in optimal hydrolysis conditions. The change of molecular weight distribution range from Alcalase hydrolysate to Flavourzyme hydrolysate was not obvious. DH (Degree of hydrolysis) of soybean protein hydrolysate was increased to 24.2% which was improved 3.5% than Alcalase hydrolysate. Protein recovery proportion was increased to 73.2% which was improved 0.8% than Alcalase hydrolysate. Soybean polypeptide Flavourzyme hydrolysate was decolorized with activated carbon which optimal dosage was 1.2% solution amount (w/w). Anion/cation exchange process was used in the desalination processing of soybean polypeptide. Ratio of anion resin and cation resin was 2:3(V/V). The volume of hydrolysate processed was 5 times as the volume of anion resin. Ash content of soybean peptide solution reduced to 2.11% (dry basis), salinity decreased by 86% after desalination processing.
Keywords:
Activated carbon decolourization, alcalase hydrolysate, degree of hydrolysis, desalination process, flavourzyme, ion exchange resin,
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Direct Link
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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