Methods of soybean protein degradation

Acidolysis is widely used in the laboratory except for Japanese No.2 Oil Co., Ltd This method does not meet the requirements of modern green production Its weaknesses are large investment, complex technology, large environmental pollution, difficult to control technology, uneven distribution of soybean peptide molecules, extremely unstable, unstable product quality, and difficult to determine physiological functions   According to the disclosed information, alkali hydrolysis is basically used in the laboratory In the laboratory, it was used for degradation of other proteins, and its molecular weight distribution and amino acid composition were good, but it was not found for industrial production   At present, only theoretical articles have been found in electrolysis method Recently, it has been reported that soybean polypeptide is produced by this method   At present, China's state-owned enterprises have invested several hundred million yuan in microbial fermentation to produce soybean polypeptide The molecular weight of this kind of soybean polypeptide is more than 3000, which also belongs to soybean polypeptide Because the molecular weight of polypeptide is between 5000 and 1000, it belongs to the category of polypeptide However, it is far away from the activity, absorbability and physiological activity of soybean oligopeptide, small peptide and micro peptide, so the price is also very cheap   The quality, molecular weight distribution and amino acid composition of soybean polypeptide obtained by enzymolysis are different with different enzyme, different enzyme selection and formula, and Different Enzymolysis soybean protein In particular, the physiological functions of the soybean polypeptides are quite different At present, the animal enzymes used in the production of soybean polypeptides by enzymatic method include pepsin, trypsin, bacterial protease and fungal protease; the plant enzymes include bromelain, figs protease, papain and so on With the development of science and technology and the innovation of enzyme technology, many enzymes will be found and utilized The soybean polypeptides produced by simple pancreatin have fishy and bitter taste; when pancreatin and other enzyme formulations are used, it is necessary to make clear the characteristics and interactions of various enzymes in the formulation, otherwise the soybean polypeptides produced cannot meet the quality requirements.