%0 Journal Article %A XU Teng %A LU Cong %A FAN Hairu %A WANG Donghui %A LI Shuying %A FAN Bei %A WANG Yan %A WANG Fengzhong %T Optimizing Enzymatic Hydrolysis Conditions for the Preparation of Hydrolyzed Peptides From Soybean Meal %D 2019 %R 10.11869/j.issn.100-8551.2019.09.1783 %J Journal of Nuclear Agricultural Sciences %P 1783-1788 %V 33 %N 9 %X In order to prepare hydrolysate peptides from soybean meal with low bitterness and high biological activity, seven different enzyme combinations were selected to prepare the hydrolyzed peptides with comprehensively considering their enzymatic cleavage sites. Protein conversion rate, degree of hydrolysis, molecular weight distribution and intelligent sensory evaluation were meausred as the evaluation indexs of the hydrolyzed peptides. The result showed that the optimum combination was alkaline protease + neutral protease + debittering enzymolysis, the pH value of enzymolysis solution was 8.5, 7.5, and 7.5, and the reaction time was 3 h, 2 h, and 2 h, and the reaction temperature was kept at 55℃. After hydrolysis, the products showed degree of hydrolysis of 16%, and the distribution range of small-peptide molecular weight (≤ 1 000 Da) was up to 89.8%. The hydrolyzed peptides had better physical properties and textures. The results of this study provide a good foundation for the utilization of soybean protein and further application of functional peptides. %U https://www.hnxb.org.cn/EN/10.11869/j.issn.100-8551.2019.09.1783