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Optimization of the enzymatic hydrolysis condition of high-DH soy peptides from defatted soy meal
Author(s): 
Pages: 20-24
Year: Issue:  1
Journal: FOOD AND MACHINERY

Keyword:  脱脂豆粕大豆肽酶解水解度响应面分析;
Abstract: 目的:研究高水解度大豆肽酶解的最佳条件;方法:以水解度为指标,采用响应面分析考察底物浓度、酶浓度、反应pH等因素对水解度的影响;结果:高水解度大豆肽的最佳酶解条件为:底物浓度8.58%、加酶量8 800 U/g底物、pH 11.20、温度55℃、时间3.0 h,该条件下得到的大豆肽水解度为36.8%;结论:试验结果可为大豆肽的酶解工艺提供依据.
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