The study of the preparation techniques of soybean peptides through hydrolyzing soybean isolated proteins by alcalase.

Abstrcat The preparation techniques of soybean peptides through hydrolyzing soybean isolated proteins by Alcalase were studied. Through statistics and analyses, the effects of pretreatments, temperature, concentrations of substratum, proportions of enzyme to substratum and time on enzymic hydrolysis were studied. Through uniform designs and statistical analyses, a mathematical model was set up . Based on this model, the optimum hydrolysis conditions were determined: 60℃, pH 8.0, substratum concentration 8.38%, proportion of Alcalase to substratum 4.5%, hydrolysis time 150 min and the hydrolyzing degree 0.220 221.