Single factor experiments were conducted to explore the influence of different effects on soybean protein enzymolysis. Based on this, the model of proteolytic digestion process was built according to the grey correlation analysis method to expand application of grey correlation analysis method in food field and provide quality soybean polypeptide resources for the food industry. Alcalase alkaline protease (4.4×104 U/g) was used to enzymatic hydrolysis soybean defatted soybean meal to preparate soybean peptides. The correlation coefficient of reaction pH, reaction temperature, reaction time, soybean defatted soybean meal addition and Alcalase alkaline protease addition were calculated by grey correlation analysis method. Significant size of various factors: pH > temperature > concentration of substrate > addition of enzyme > reaction time. Degree of hydrolysis was basic consistent with degree of prediction hydrolysis by experimental verification. The experimental conclusion proves reliable. The optimum technological parameters were determined as follows: the reaction pH value was 9.0, the reaction temperature was 55 ℃, the reaction time was 3h, the addition of defatted soybean meal was 5% (m/V), and the addition of Alcalase alkaline protease was 1 500 U/g. Under those conditions, degree of hydrolysis (DH) was 13.53%.

Publication Date


First Page


Last Page





[1] Naoki Izawa, Tomoko Hanamizu, Toshiro Sone. Effects of fermentation conditions and soybean peptide supplementation on hyaluronic acid production by Streptococcus thermophilus strain YIT 2084 in milk[J]. Journal of Bioscience and Bioengineering, 2009, 10(4): 356~360.
[2] Huang Mei-gui, Zhang Xiao-ming, K Eric, et al. Inhibiting the color formation by gradient temperature-elevating Maillard reaction of soybean peptide-xylose system based on interaction of l-cysteine and Amadori compounds[J]. Journal of Peptide Science, 2012, 18(5):342~349.
[3] Tokudome Yoshihiro. Effects of soybean peptide and collagen peptide on collagen synthesis in normal human dermal fibroblasts[J]. International Journal of Food Sciences and Nutrition, 2012, 63(6): 689~695.
[4] 兰欣怡, 张彬. 大豆多肽的研究进展[J]. 动物营养, 2008(10): 19~22.
[5] 陶红丽, 朱志伟, 江津津. 大豆多肽生理活性研究进展[J]. 食品与机械, 2007, 23(6): 133~136.
[6] Kamal Jangra, Sandeep Grover, Aman Aggarwal. Simultaneous optimization of material removal rate and surface roughness for WEDM of WC-Co composite using grey relational analysis along with Taguchi method[J]. International Journal of Industrial Engineering Computations, 2011, 2(3): 479~490.
[7] 王莉娟, 陶文沂. 脱脂豆粕制备高水解度大豆肽酶解条件的优化[J]. 食品与机械, 2008, 24(1): 20~24.
[8] 张毅, 华欲飞, 孔祥珍, 等. Alcalase酶解制备大豆肽工艺条件的优化[J]. 粮食与食品工业, 2009, 16(6): 40~44.
[9] 邓聚龙. 灰色理论基础[M]. 武汉: 华中科技大学出版社, 2002: 1~10.
[10] 周秀文. 灰色关联度的研究与应用[D]. 吉林: 吉林大学, 2011.
[11] 宋春宁, 杨瑞标. 蔗糖澄清工段糖浆色值影响因素的灰色关联分析[J]. 食品与机械, 2013, 29(2): 28~31.
[12] Adeel H Suhail.Surface roughness identification using the grey relational analysis with multiple performance characteristics in turning operations[J]. Arabian Journal for Science and Engineering, 2012, 37(4): 1 111~1 117.
[13] 王轩, 毕金峰, 刘璇, 等. 不同产地苹果脆片品质的灰色关联度分析[J]. 食品与机械, 2012, 28(5): 51~54.
[14] 孙玉刚. 灰色关联分析及其应用的研究[D]. 南京: 南京航空航天大学, 2007.
[15] 黄雅燕, 王文平, 肖美添. 碱性蛋白酶水解豆粕制备大豆多肽[J]. 华侨大学学报(自然科学版), 2013, 34(6): 674~677.
[16] 中华人民共和国国家质量监督检验检疫总局, 中国国家标准化管理委员会. GB/T 23527—2009 蛋白酶制剂[S]. 北京: 中国标准出版社, 2009.
[17] Angeles Saavedra, Elena Arce, Jose Luis Miguez, et al. Potential effect of uncertainty on the GRG interpretation[J]. Grey Systems: Theory and Application, 2013, 3(2): 121~128.
[18] 中华人民共和国卫生部. GB/T 5009.5—2010 食品安全国家标准 食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2010.
[19] 徐勤, 葛向阳, 刘建峰. 甲醛法测大豆蛋白水解度的改进[J]. 饲料工业, 2008, 29(5): 46~47.
[21] 胥彩云, 童军茂, 周晓宏. 酶水解法提高大豆蛋白水解度的研究[J]. 食品与机械, 2010, 26(1): 9~11.
[22] 陈敏. 双酶复合法提取大豆蛋白的工艺研究[D]. 西安: 西安科技大学, 2009.
[23] 赵庆政. 用酶法从脱脂大豆粕中提取蛋白的探讨[J].食品工业科技, 1982(4): 53~56.
[24] 张玲华, 唐小俊, 张宝玲. 大豆多肽制备工艺的研究[J]. 食品与发酵工业, 2001(3): 37~39.
[25] 陈新, 陈庆森, 庞广昌. 不同变性方式对Alcalase AF2.4L酶解玉米蛋白水解度的影响[J]. 食品与发酵工业, 2005(2): 42~44.
[26] 马歌丽, 彭新榜, 卫军. 反应条件对酪蛋白水解度的影响[J]. 食品研究与开发, 2007(1): 8~11.
[27] 张巧娥, 吴学荣, 马水鱼, 等. 奶牛产奶量与乳成分的多元回归分析[J]. 江西农业大学学报, 2011, 33(1): 112~116.

Included in

Food Science Commons



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.