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| Optimization of hydrolysis process of black soybean meal by composite proteases for preparation of polypeptides |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.015 |
| KeyWord:：black soybean meal composite protease hydrolysis polypeptide |
| FundProject:广东省公益研究与能力建设专项资金项目（2015 A010107016，2016A010105024）；国家星火计划项目（2013GA 780084） |
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| Abstract: |
| In order to make full use of the protein in black soybean meal, the hydrolysis process of black soybean meal using composite proteases for preparation of polypeptides was investigated. The hydrolysis effects of different proteases on black soybean meal were compared, and the optimal composite protease composition was determined by optimizing the mixing proportion. The hydrolysis process conditions were optimized by single factor experiment and response surface methodology. The results showed that the optimal composite protease was composed of trypsin, alkaline protease and the protease from Penicillium citrinum in a proportion of 1∶ 3∶ 2. The optimal process conditions were obtained as follows: enzyme dosage 5 670 U/g, substrate protein mass concentration 40 g/L, pH 9.55, enzymatic hydrolysis temperature 50 ℃ and enzymatic hydrolysis time 6 h. Under these conditions, the yield of polypeptides could reach 82.44%. The relative molecular weights of polypeptides in hydrolysate were below 7.8 kDa, and most of them were less than 3.3 kDa. Polypeptides basically maintained the amino acid composition of protein from black soybean meal, and had high nutritional value. |
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