Analysis of enzymatic hydrolysis process of protein by experimental design method

Abstract 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 < 5 kDa) of 14.6%.