Preparation of black soybean peptide by hydrolysis of papain

doi:10.13386/j.issn1002-0306.2013.05.033

Preparation of black soybean peptide by hydrolysis of papain[J]. Science and Technology of Food Industry, 2013, (05): 181-183. DOI: 10.13386/j.issn1002-0306.2013.05.033

Citation:

Preparation of black soybean peptide by hydrolysis of papain[J]. Science and Technology of Food Industry, 2013, (05): 181-183. DOI: 10.13386/j.issn1002-0306.2013.05.033

Citation:

Preparation of black soybean peptide by hydrolysis of papain[J]. Science and Technology of Food Industry, 2013, (05): 181-183. DOI: 10.13386/j.issn1002-0306.2013.05.033

Preparation of black soybean peptide by hydrolysis of papain

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With black soy as the raw material, prepared black soybean peptide by hydrolysis of papain. Through a series of single factors and orthogonal test to determine the best black beans peptide hydrolysis process conditions. The results showed that the optimal experiment scheme for soybean meal powder content was 0. 01g/mL enzyme solution temperature for 60℃, enzyme live for 40000U/g, enzyme solution 7h, black beans peptides were 63.53%. The influence of various factors on the experiment were temperature, time, soybean meal powder content, enzyme activity, respectively.

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Science and Technology of Food Industry

Preparation of black soybean peptide by hydrolysis of papain

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