Study On Hydrolytic Properties Of Proteinase On Soy Protein And Kinetic Characteristics Of Alcalase

This paper was concerned about the enzymatic hydrolysis method of making soybean peptides from ISP (Isolated Soybean Protein).Several proteolytic enzymes(such as Alcalase, Neutrase, Flavorzyme, Protamex) were studied systematically and individually .Based on them, some kinds of enzymes were assembled to achieve the desirable degree of hydrolysis (DH).The results showed that Alcalase can reach DH=25.0%,if 1389 alkaline enzyme or Neutrase was added sequentially, even DH=33.0~-36.0% can be achieved.The distributions of MW (molecular weight) of various hydrolysis enzymes and Alcalase along with time were analyzed. The proteolytic hydrolysis products of various enzymes were not same. As the reaction time lapsed, the MW became lower when hydrolyzed by Alcalase.The Michaelis constant Km0. 1120 X I O3mol/L is investigated. Kinetic model with substrate concentration, temperature, pH value, reaction time as parameters had beenset up by one traditional method Y=64.785l [S] exp(-0.1419(H-8.0)2)0.1120 + ES]exp(-0.0040(T-60)2)exp(-5.4232f?. This model was validated to predict the experimental results, the results were satisfactory and the standard deviations were 8.49%,7.91 % respectively.The paper also studied technical parameters and ingredients of a peptide beverage. The optimum ratio of different raw material used in beverage was also determined.