Preparation Process Optimization of Polypeptides from Egg White Protein by Enzymatic Hydrolysis

To provide the theoretical basis for developing bioactive peptides,proteases of hydrolysis egg white proteins were screened out taking the degree of hydrolysis as the main indicator,and the effects of the adding amount of protease,hydrolysis temperature,time,pH and other factors on degree of hydrolysis were studied.On this basis,an orthogonal test was carried out to optimize the hydrolysis conditions.The results showed that the optimum conditions included adding amount of protease 0.8%,hydrolysis temperature 55℃,time 5 h and pH 6.5.Under these conditions,degree of hydrolysis was 44.38%,and polypeptide content could be up to 22.3 mg/mL.