Keywords

Soybeans, Soybean Peptides, Enzymatic Hydrolysis, Preparation

Abstract

This experiment uses three soybean products, soybean cake, soybean flour, and soybean skin as raw materials, and uses Protease M “Amano” G enzyme as a catalyst to explore the dispersion concentration, dispersion time, dispersion temperature, hydrolysis temperature, hydrolysis time, hydrolysis pH value, enzyme Effects of dosage and other factors on the degree of hydrolysis (DH), bitterness and flavor of enzymatic soybean peptides. The optimal conditions for the reaction were optimized, and the optimal conditions for enzymatic hydrolysis of the three raw materials were compared. The results showed that when the degree of hydrolysis was larger, the soybean polypeptide had a better flavor and no bitter taste. The molecular weight distribution and infrared spectrum of soybean polypeptides were simultaneously measured.

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Original research done by Liu Jiaming, Lin Xuan, Hu Shirong, Chen Zhiqiang

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