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Preparation of beer syrup complex solution by Alcalase protease enzymatic hydrolysis of soybean protein
  
DOI：10.12166/j.zgyz.1003-7969/2020.08.021
KeyWord:beer syrup  soybean protein  Alcalase protease  enzymatic hydrolysis  Lundin fraction
FundProject:2017年绿色制造系统集成项目(工信部节函\[2017\]327号);2019年华南理工大学国家级大学生创新训练计划项目（201910561127）;华南理工大学2019年学生研究计划项目（X201910561588）
Author NameAffiliation
LUO Jianyong 1.Guangzhou Shuangqiao Company Ltd., Guangzhou 510280, China
 
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Abstract:
      Alcalase protease was used for enzymatic hydrolysis of soybean protein, and the protein recovery rate, hydrolysis degree, Lundin fraction and SDS-PAGE electropherogram of the enzymolysis product were determined. The enzymatic hydrolysis conditions were obtained as follows: enzymolysis temperature 55 ℃, substrate mass concentration 5%, enzyme dosage 750 U/g, pH 8.0, reaction time 0.5- 10 h. Under these conditions, the obtained enzymatic hydrolysate was light brown, and its Lundin fraction was closer to the requirement of the distribution of protein in wort. The protein recovery rate was about 65%, which could be combined with beer syrup as a nitrogen source suitable for beer fermentation.
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