Optimization of the enzymatic hydrolysis condition of high-DH soy peptides from defatted soy meal

Objective:To opfimize the enzymatic hydrolysis condition of high-DH soy peptides; Methods:The response surface analysis was used, in which the degree of hydrolysis (DH) was regarded as an index and the influence of three factors on the degree of hydrolysis were studied. The three factors were the substrate concentration, the proteases concentration and pH; Results:It was shown that the optimum conditions for preparing high-DH soy peptides by alkaline protease were: in substrate concentration 8.58%, proteases concentration 8 800 U per gram substrate,pH 11.20, temperature 55 ℃, and time 3.0 h. In this condition, the resulted DH is 36.8%;Conclusion:The experimental results provide the basis for the enzymatic hydrolysis condition of high-DH soy peptides.