Production of Soybean Peptide by Alkaline Protease Hydrolysis of Soybean Meal

The soybean meal was hydrolyzed to prepare soy peptide with alkaline protease.During the experiment,the conversion rate and degree of hydrolysis were selected as the main indexes to investigate the chief factors influencing enzymolysis technology with single-factor experiment,then the optimum conditions were studied using orthogonal test.It was shown that the optimum conditions of enzymatic hydrolysis were temperature 55℃,pH 9.5,protease concentration0.15%,substrate concentration 7%.Under the optimum conditions,the conversion rate and degree of hydrolysis were75.73%and 59.30%respectively when hydrolysis for 3h.The relative molecular weight distribution of soybean peptides was determined by size exclusion chromatography.Result showed that there was 80.21%of soybean peptide with molecular weight less than 5 000.