Soybean peptide preparation by enzymatic hydrolysis with and without ultrasound
Soybean protein powder and alkaline alcalase protease were taken as raw materials, and the effects of ultrasonic power, pH, substrate concentration，enzyme dosage , and temperature on soybean protein hydrolysis degree (DH) and DH increment percentage were studied with and without ultrasound in this paper. The results indicated that efficiency of ultrasound depended on its power. The ultrasound of 40kHz, 96W enhanced remarkably the enzymatic hydrolysis of soybean protein. Compared with those under no ultrasonic, the curve trend of relation between DH and pH, substrate concentration, enzyme dosage or temperature was not changed by ultrasound, and the optimal temperature, pH also kept the same, which was 55℃, pH8.5 respectively, however, the DH increased evidently with ultrasound.
Aijun HU Cong WU Jie ZHENG Xiaohua HU Qiongxi CHEN Xue LIU Rong LIU
Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education, Tianjin 300457, China
国际会议
成都
英文
1-4
2010-06-18（万方平台首次上网日期，不代表论文的发表时间）