Abstract
Taking the degree of hydrolysis (DH) as the index, the optimal hydrolysis process for the protein from black bean was explored by response surface methodology (RSM) to prepare polypeptides. Four proteases were used to hydrolyze the black bean protein and determine the DH of black bean protein. The results indicated that the optimal reaction systems were as follows: The black bean protein solution was treated with the alkaline protease hydrolysis firstly and then the trypsin hydrolysis was used in order to improve the DH. The DH of protein was increased to 35.64% and the yield of peptides production was higher than using only alcalase.
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