Optimization of the Enzymatic Hydrolysis Process of <i>Acer truncatum</i> Seed Meal by Response Surface Methodology and the Functional Characteristics of the  Polypeptide Obtained

BI Xiaojuan; WEI Liang; YANG Huiying; YU Xinxin; PU Duowen; LU Qi; ZU Yuangang

doi:10.13386/j.issn1002-0306.2021100138

Volume 43 Issue 14

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(14): 204-214. > DOI: 10.13386/j.issn1002-0306.2021100138

BI Xiaojuan, WEI Liang, YANG Huiying, et al. Optimization of the Enzymatic Hydrolysis Process of Acer truncatum Seed Meal by Response Surface Methodology and the Functional Characteristics of the Polypeptide Obtained[J]. Science and Technology of Food Industry, 2022, 43(14): 204−214. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021100138.

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Optimization of the Enzymatic Hydrolysis Process of Acer truncatum Seed Meal by Response Surface Methodology and the Functional Characteristics of the Polypeptide Obtained

1.
College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China
2.
School of Forestry, Northeast Forestry University, Harbin 150040, China

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Received Date: October 17, 2021
Available Online: May 09, 2022

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Abstract

Abstract

In this paper, Acer truncatum seed meal was hydrolyzed by alkaline protease method. The enzymatic hydrolysis time, enzyme dosage, pH, enzymatic hydrolysis temperature and solid-liquid ratio were investigated, and the yield of enzymatic hydrolysis polypeptide was taken as the evaluation index. On the basis of the single-factor experiments and the Box-Behnken central combination experimental design, the preparation process of alkaline protease hydrolyzed polypeptide of Acer truncatum seed meal was optimized. The amino acid composition, water absorption, oil absorption, foaming, emulsifying and surface hydrophobicity of the enzymatic hydrolyzed peptides were characterized. The results showed that the optimal enzymatic hydrolysis process was as follows: enzymatic hydrolysis time 3.3 h, pH10, enzyme dosage 3%, enzymatic hydrolysis temperature 55 ℃. Under the optimum preparation conditions, the yield of peptides hydrolyzed by alkaline protease from Acer truncatum seed meal was 40.13%±0.15%. The analysis of amino acid composition showed that the amount of eight essential amino acids contained in the enzymatic hydrolysis polypeptide was as high as 20.3%, which was much higher than the amount of essential amino acids recommended by FAO. In addition, the oil absorption of enzymatic hydrolysis polypeptide (4.553 g/g) was higher than that of soybean protein (2.61 g/g), its surface hydrophobicity (1365.3) was similar to that of soybean 7S globulin, and its emulsifying property and emulsifying stability were slightly lower than that of soybean protein isolate. The alkaline protease hydrolyzed polypeptide of Acer truncatum seed meal obtained in this study had good functional characteristics, which also showed that it could be used as a potential functional component in food, providing data and theoretical support for the new application and development of Acer truncatum seed meal.
- Acer truncatum seed meal,
- enzymolysis polypeptide,
- amino acid analysis,
- response surface analysis,
- alkaline protease

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