Study on hydrolysis of sweet potato protein with Alcalase protease
Effect of Alcalase protease on the hydrolysis of sweet potato protein was studied by determination of its degree of hydrolysis(DH). Parameters influencing of the Alcalase protease hydrolysis effect, including pH, temperature, substrate concentration, ratio of enzyme and substrate concentration and hydrolysis time were also investigated. The optimum combination of parameters conditions through orthogonal experiment and the range analysis were determined. The results were as follows: temperature was 45 ℃, initial pH was 8.0, substrate concentration was 3%(w/v), ratio of enzyme and substrate concentration was 4%(w/v) and the reaction time was 240 min. In addition, the hydrolysate of sweet potato protein consisted of three different molecular weight fractions.