Effect of alkaline protease and flavor protease on enzymatic hydrolysis characteristics of peanut protein

Using hydrolysis degree and protein yield as evaluated degree,the effect of alkaline protease and flavor protease on enzymatic hydrolysis characteristics of peanut protein was studied. Single–factor experiment and orthogonal experiment were used to optimize the double–enzyme hydrolysis processing conditions.Optimum processing conditions were identified as:hydrolysis time 3 h,pH 9.0,temperature 55 ℃,proportion enzyme(alkaline protease:Flavourzyme) 2∶3,total enzyme concentration 5.0×103 U/g,substrate concentration 5%,hydrolysis degree of peanut protein(DH) 12.02%,protein yield 71.60%,the extraction rate of polypeptide 59.58%. In addition,the change of hydrolysis degree of peanut protein and pH and protein yield were studied in the course of double–enzyme hydrolysis.