Prouduction Of Soybean Peptides By Enzymatic Hydrolysis And Characteristic Of The Products Research

Soybean peptides with amino acid imbalance, with a higher nutritional value,antioxidant, antibacterial and easy to digest the absorption and other advantages, arewidely used in food, medicine, feed additive industry. Because the enzyme hydrolysismethod has the advantages of mild reaction condition, less side reaction, safeoperation, no pollution, so the enzyme hydrolysis method has been widely applied,this paper adopts the enzyme hydrolysis of soybean peptide.This paper compares the Flavourzyme, composite Protamex and the laboratoryusing Bacillus licheniformis20203obtained by fermentation of alkaline protease20203enzyme hydrolysis process. Through single factor experiment and responsesurface experimental optimization of reaction conditions. Three kinds of enzyme theoptimum reaction conditions were: pH9, temperature50℃, time6h, substrateconcentration5%, enzyme dosage10000u/g, under this condition, can get thehydrolysis17.35%; The optimization conditions for Novozymes enzyme complex(Protamex) were pH6, temperature50℃, time6h, substrate concentration5%,enzyme dosage8000u/g, under this condition, can get the hydrolysis13%; Theoptimization conditions for Novozymes enzyme (Flavourzyme) were pH6.5,temperature55℃, time6h, substrate concentration5%, enzyme dosage8000u/g,under this condition, can get the hydrolysis16.9%.The soybean peptide molecular weight distribution were analyzed by highperformance liquid chromatography. Soybean peptides antioxidant and antibacterialfunctional properties were studied. soybean peptides antioxidant properties wereanalyzed by the DPPH· method, and the application of soybean peptide in beverageantioxidant properties were analyzed, under alkaline conditions soybean peptides withhigh pH value antioxidant activity was significantly higher than that of small pH valueof oxidation resistance, high degree of hydrolysis of soybean peptide antioxidantactivity was significantly higher than the degree of hydrolysis of low oxidationresistance; through peptide beverage of soybean peptides experiment further proved the soybean peptide antioxidant activity, at the same time, soybean peptide can act asan antioxidant in food fortification.Soybean peptide antibiotics were studied by use the filter paper method. Throughthe comparison of the antibacterial circle diameter size, results show that: soybeanpeptide on yeast and Bacillus subtilis has certain antibacterial effect, and soybeanpeptide on yeast activity of strong to Bacillus subtilis antibacterial effect, and theAspergillus flavus, Aspergillus niger and black root enzyme no bacteriostatic effect.