Optimization of the conditions of hydrolyzing soybean meal protein by response surface methodology

Response surface methodology was applied to optimization of the technique of hydrolyzing soybean meal protein.The factors including pH value,substrate quality concentration、quantity of enzyme,hydrolysis temperature and hydrolysis time were investigated in terms of the degree of hydrolysis.Basing on single factor studies and a three-variable,three-level Box-Behnken experimental design,it analyzed for the significant of various factors and interactions.The results showed that the optimum conditions were as follow: pH value 6.96,substrate quality concentration 5.21g/100ml,quantity of enzyme 3%、hydrolysis temperature 53.8℃,hydrolysis time 6h.Under this condition,degree of hydrolysis was 23.67%.