Study on process of Protex-6L protease enzyme hydrolyzation mung bean protein isolates
The mung bean protein isolates was hydrolyzed to peptide and amino acid with Protex-SL alkaline protease.Enzymolysis technology was optimized,and the degree of hydrolysis was chosen as indicator.Based on single factor experiments, enzymatic hydrolysis parameters： pH value, reaction temperature, substrate concentration,enzyme concentration, reaction time were investigated, using design expert software to design response surface to analyze and optimize conditions of enzymolysis, and under the optimal conditions, the molecular weight distribution of hydrolysis products were analyzed through SephadexG-75.The results showed that the optimal conditions of enzymolysis were：pH 8.85, reaction temperature 57.34℃, substrate concentration 7.00%, enzyme concentration 6884.36U/g, reaction time 4.19h, degree of hydrolysis （DH） 36.60%. Most of small peptides molecular weight of hydrolysis was less than 4000u.
Protex-dL proteasedegree of hydrolysisresponse surfaceamino acids
国家科技期刊平台
NSTL
万方数据
维普
