The Extract Of Sweet Potato Protein And The Preparation Of Protein Hydroly Sates

This experiment is to make full use of sweet potato protein resources, and improve the value of the sweet potato products deep processing of sweet potato protein to optimize the extraction process, and the sweet potato protein enzyme solution process conditions are studied, developed with antioxidant activity of protein hydrolysates. Specific conclusions are as follows:(1) Identifies the sweet potato of138left word for the extraction of raw materials protein technology, on the basis of single factor and orthogonal design method to optimize the extraction conditions, and get the best condition of extraction for:solid to liquid of1:15, crushing level60eyes, ultrasonic frequency36KHz under the conditions of the ultrasonic extraction with3h, protein yield were3.43%and52.21%protein purity.(2) To the extracted sweet potato protein as raw materials, respectively for Neutral protease, Alkaline protease, Papain and Flavourzyme in their suitable conditions of sweet potato protein for enzyme solution to smallsize DPPH free radicals to the clearance for index, were the right enzymes are preliminary. The results show that:to sweet potato protein Alkaline protease enzyme less than the rest of the three enzymes, choose Neutral protease, Papain and Flavourzyme enzymatic for the subsequent experiment.In a Neutral protease, Papain and Flavourzyme single factor experiment, and on the basis of design by the response surface of sweet potato protease solution optimized conditions, smallsize DPPH of free radical clearance for response values, the optimized results for:(1) Neutral protease enzyme solution optimized conditions for:substrate concentration1.11%, pH6.59, the temperature is49.34℃, in this condition enzyme solution DPPH get clearance for71.99%free radicals.(2) Papain enzyme solution optimized conditions for:substrate concentration1.21%, pH5.50, the temperature is56.62℃, in this condition enzyme solution DPPH get clearance for66.78%free radicals.(3) Flavourzyme enzyme solution optimized conditions for: substrate concentration2.00%, pH5.46, the temperature is55.15℃, in this condition enzyme solution DPPH get clearance for80.87%free radicals.