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2011•Journal of Henan University of TechnologyRequires access

OPTIMIZATION OF ENZYMATIC HYDROLYSIS CONDITIONS OF PEA PROTEIN BY FLAVOURZYME

Wu Xinxin

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Abstract

The paper studied the enzymatic hydrolysis conditions of pea protein by flavourzyme.On the basis of the single factor experiments,we carried out the response surface method to optimize the enzymatic hydrolysis conditions.The results showed that the optimal enzymatic hydrolysis conditions were as follows: reaction temperature 48.8 ℃,pH 6.2,the concentration ratio of enzyme to substrate 4%,substrate concentration 6.34%,and reaction time 3.9 hours;under optimal conditions,the degree of hydrolysis of pea protein was 14.55%.

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What this paper is about

The paper studied the enzymatic hydrolysis conditions of pea protein by flavourzyme.On the basis of the single factor experiments,we carried out the response surface method to optimize the enzymatic hydrolysis conditions.The results showed that the optimal enzymatic hydrolysis conditions were as follows: reaction temperature 48.8 ℃,pH 6.2,the concentration ratio of enzyme to substrate 4%,substrate concentration 6.34%,and reaction time 3.9 hours;under optimal conditions,the degree of hydrolysis of pea protein was 14.55%.

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Available abstract

The paper studied the enzymatic hydrolysis conditions of pea protein by flavourzyme.On the basis of the single factor experiments,we carried out the response surface method to optimize the enzymatic hydrolysis conditions.The results showed that the optimal enzymatic hydrolysis conditions were as follows: reaction temperature 48.8 ℃,pH 6.2,the concentration ratio of enzyme to substrate 4%,substrate concentration 6.34%,and reaction time 3.9 hours;under optimal conditions,the degree of hydrolysis of pea protein was 14.55%.

Key concepts: Hydrolysis, Enzymatic hydrolysis, Enzyme, Substrate (aquarium), Chemistry, Chromatography, Response surface methodology, Reaction conditions

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