Study on the technology of enzymatic hydrolysis of active soybean peptide

Soybean protein isolate was produced into soybean peptide based on physical methods and enzymatic hydrolysis technology. Hydrolysis process parameters of soybean peptide were determined and their effects on hydrolysis were analyzed. The results showed that when it is 55℃, pH value is 8.5, substrate concentration is 3%, enzyme concentration is 6% and hydrolysis time is 1.0 h, the degree of hydrolysis can reach 92.27%. This follows that microwave can increase the degree of hydrolysis by 5% compared with other pretreatments