Analysis of enzymatic hydrolysis process of protein by experimental design method

3rd International Conference on Geoscience, Energy and Materials

地球科学;能源学;材料科学

Chung, T.-W.^1 ; Wang, M.-Y.^1

Chemical Engineering Department, Research Center for Circular Economy, Chung Yuan Christian University, Taoyuan

32023, Taiwan^1

关键词: Degree of hydrolysis;    Enzyme mixtures;    Experimental design method;    Extract solutions;    Peanut proteins;    Press cakes;    Protein extraction;    Response surface methodology;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/289/1/012001/pdf
DOI  :  10.1088/1755-1315/289/1/012001

学科分类：材料科学（综合）

来源: IOP

【 摘 要 】

In this study, the defatted press cake of peanut was used as raw material to extract the protein and the extract solution was further hydrolyzed by using an enzyme mixture of alcalase and flavourzyme. Most of the peanut protein were hydrolyzed to be smaller molecules after enzymatic hydrolysis. The response surface methodology was applied to analyze the parameters and the interaction between parameters of the enzymatic hydrolysis process for the protein extraction. On the basis of the experimental results, the maximum responses were obtained as the degree of hydrolysis of 32.2% and percentage of peptides (MW