Study on enzymolysis and debittering process of soybean protein isolate by alkaline protease and circumscribed protease
Protex 6L and Protex 51FP protease was selected to hydrolysis the soybean protein isolate. With the degree of hydrolysis as index,enzymatic hydrolysis process was optimized. Based on single factor experiments,the enzymatic hydrolysis parameters of alkaline protease Protex 6L was investigated. The optimal enzymatic hydrolysis conditions were analyzed by the software of Design Expert to design the response surface. The results showed that:Under the condition of enzymolysis pH 8.5,enzymolysis temperature 58 ℃,substrate concentration 7%,the amount of enzyme 5 800 U/g, hydrolysis time 4 h,the degree of hydrolysis of soybean protein isolate was 13.23%. Its bitter taste was adjusted by circumscribed protease Protex 51FP. The result showed that 5 600 HU/g Protex 51FP could perfect its bitter taste.
NETL
NSTL
万方数据
维普
