Abstract
Soybean protein isolate was hydrolyzed to obtain soybean polypeptide solution using Alcalase as hydrolase. Degree of hydrolysis and the recovery rate of protein were used to characterize the soybean protein hydrolysis reaction result. Influence factors of soybean protein hydrolysis reaction including the substrate concentration, temperature, pH, enzyme concentration characterized by E/S (ratio of Enzyme and Substrate) and hydrolysis time were systematically studied with single factor and multi-level experimental. The optimal reaction conditions of soybean protein isolate hydrolyzed by Alcalase were that the substrate concentration was 8%; E/S was 3.6 AU/100 g substrate; pH was 8.0; temperature was 60°C and hydrolysis time was 2 h. The study also showed that the hydrolytic activity of the Alcalase to soybean protein isolate was stronger in the front 1 h; the hydrolytic activity of Alcalase weakened gradually with time when reaction time was longer than 2 h.
Highlights
Hydrolysis methods of soybean protein can be divided into a number of ways including acid hydrolysis, alkaline hydrolysis and enzymatic hydrolysis method
Degree of hydrolysis abbreviated as DH and recovery rate of protein were used to characterize the soybean protein hydrolysis reaction result
Influence factors of soybean protein hydrolysis reaction including the substrate concentration, reaction temperature, pH, enzyme (Alcalase) concentration characterized by E/S and hydrolysis reaction time were systematically studied with single factor and multi-level experimental to determine the optimal reaction condition of Alcalase hydrolysis soybean protein
Summary
Hydrolysis methods of soybean protein can be divided into a number of ways including acid hydrolysis, alkaline hydrolysis and enzymatic hydrolysis method. Enzymatic hydrolysis which has become an important research direction of soybean polypeptides preparation methods produced from soybean protein isolate (Kim and Kim, 2010) received extensive attention from domestic and foreign researchers (Liu et al, 2002; Wu and Zhao, 2003; Li et al, 2010). Pepsin, neutral protease, papain, complex protease and microbial protease were the common enzyme used in soybean protein hydrolysis (Qian et al, 2002; Li and Luo, 2011). Action sites of different enzymes on the protein were different. Different enzymes may bring a different flavor to the product
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