Optimization of Glutamine Peptide Production from Soybean Meal and Analysis of Molecular Weight Distribution of Hydrolysates

Optimization of Glutamine Peptide Production from Soybean Meal and Analysis of Molecular Weight Distribution of Hydrolysates

The process parameters of enzymatic hydrolysis and molecular weight distribution of glutamine (Gln) peptides from soybean meal were investigated. The Protamex<sup>®</sup> hydrolysis pH of 6.10, temperature of 56.78 °C, enzyme to substrate ratio (E/S) of 1.90 and hydrolysi...

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Bibliographic Details
Main Authors: Chengye Ma, Qiyu Lu, Quangong Huo, Baoshan He, Wenhong Zhao, Xinhong Liang, Min Wei, Yanli Xie
Format: Article
Language:English
Published: MDPI AG 2012-06-01
Series:International Journal of Molecular Sciences
Subjects:
glutamine peptide
soybean meal
enzymatic hydrolysis
response surface methodology
molecular weight distribution
Online Access:http://www.mdpi.com/1422-0067/13/6/7483

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http://www.mdpi.com/1422-0067/13/6/7483

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