2004•Jilin Nongye Daxue xuebaoRequires access

Study on Preparation of Corn Peptide from Corn Protein by Alkaline Protease Hydrolysis

Yanli Li, Guang Chen, Cong Jian-min, Sun Yang, Yanqiu Liu, Wu Ge

Abstract

Corn protein was hydrolyzed by an alkaline protease to produce corn peptide. Extent of reaction was expressed in terms of degree of hydrolysis. The optimum hydrolyzing conditions have been determined: temperature is 55℃ , pH value is 8.5, substrate concentration is 5.0% , enzyme concentration is 4.0% , and hydroyzing time is 2.0 hours. In these conditions, nitrogen solubility index (NSI)and degree of hydrolysis(DH)of hydrolysate are respectively 62.87% and 62.40% .

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Key concepts: Hydrolysis, Hydrolysate, Chemistry, Alkaline protease, Protease, Peptide, Enzymatic hydrolysis, Chromatography