Optimization of Enzymatic Hydrolysis Processing Technology of Pea Protein and Study on Its Bioactivity
Pea is an important cultivated bean crop with high protein content and is one of the main sources of plant protein.However,most peas are used to make starch currently,and the extraction rate of pea protein from by-products is lower,and they are often used to make feed or as production waste,resulting in a large amount of pea resources being wasted.Based on this,the hydrolysis process of pea protein is studied and optimized through single factor test and orthogonal test.The results show that the optimal hydrolysis process of pea protein is the moisture content of material of 30％,the temperature of 70 ℃,the mold aperture of 8 mm and screw rotation speed of 190 r/min.At this time,the hydrolysis degree of pea protein is 38.58％.In addition,the bioactive effect of pea protein hydrolysate is studied,and it is found that it has obvious anti-fatigue effect.
pea proteinsingle factor testorthogonal testextraction process
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