Optimization of enzymatic hydrolysis preparation of hypoglycemic peptide from soybean meal protein by response surface methodology

Response surface design(RSM)was employed to optimize the preparation of hypoglycemic peptide from soybean meal hydrolysates. Based on results of single factor experiments,Box-Behnken design was used to explore and optimized the effects of processing variables,such as initial pH,temperature and hydrolysis time by RSM analysis. The results showed that the optimum preparation conditions were as follows:initial pH value was 9.5,hydrolysis temperature was 49 ℃,hydrolysis time was 5.5 h,solid-liquid ratio of 1∶20(w∶v),enzyme amount of 2%(w∶w). Based on the selected conditions,the α-glucosidase inhibition rate of the prepared hypoglycemic peptide was 14.82%±0.23%,while the predicted inhibition rate was 14.80%. The results could provide a new strategy for the development of soybean meal resources.