Effect of enzymatic hydrolysis conditions for soybean protein on its oil distribution in water phase

In the work aimed to find ways to decrease the cost of extraction oil technology by enzymelysis in water and increase the yield rate of oil, the effect of enzymatic hydrolysis conditions for soybean protein on its oil distribution in water phase were studied. The distributions of soybean oil in milk and solid with soybean protein enzymatic ally hydrolyzed well under optimal conditions and with soybean protein enzymatic ally hydrolyzed in the control were studied for aqueous solution of soybean protein of containing oil. The optimal conditions of 1398 protease were pH 7.0 and temperature 32 ℃ in the aqueous solution of soybean protein. The soybean oil of more than 75 percent distributed in milk was enzymatic ally hydrolyzed (at ph 7.0, 32 ℃, with 750 units of protease amount pergram soybean) for 90 minutes. Then, the soybean oil of 80 percent or so distributed in solid enzymatically hydrolized for 30 min, decreasing the amount of protease to 110 units per gram soybean and decreasing the concentration of the soybean protein solution. The solution pH had little influence in stopping enzymatic hydrolysis. The results of this study can be applied for improveing the technology of enzymatic hydrolysis extraction of soybean oil by water.