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《Food Research and Development》 2006-07
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STUDY ON ENZYME-HYDROLYZED PROCESS OF SOYBEAN PROTEIN WITH STATISTICAL ANALYSIS SYSTEM

RUAN Mei-juan,GUO Fu-wang(College of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)  
Soybean protein powder was taken as raw materials,the soybean protein was hydrolyzed by alkaline protease,and the conditions of enzymatic reaction were determined and optimized.The effects of time,temperature,pH value,quality of soybean protein powder and enzyme concentration on the degree of hydrolysis(DH)were studied in single factor test.On this basis,four factors(enzyme concentration,time,temperature,and pH value)and three levels' test by response surface method(RSM)were designed from DH as response values.Through the test of response surface,it was found that the optimum conditions were:enzyme concentration 80 mg/g,time 110 min,temperature 50 ℃,pH 11,and soybean protein powder concentration 5 %.Under these conditions,DH was 28.7 %.
【CateGory Index】: TS214
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