Enzymatic hydrolysis of extruded soybean meal at high substrate concentrations

摘要: All-Russia Research Institute of Food Biotechnology, Samokatnaya str. 4b, 111033 Moscow, Russia Extrusion as a pretreatment before enzymatic hydrolysis soybean meal is an effective technique to eliminate antinutritional properties the main thermostable soy proteins glycinin and β-conglycinin for production feed ingredients with enhanced properties. In terms economic efficiency, biotechnological processes are preferable carry out at high substrate concentrations. The aim investigation was evaluate influence concentrations in range 26 - 32% enzyme dosages (0.4 3.1 PU/g) on efficiency extruded toasted bacterial protease. results showed that maximum degree 42.1% dosage 3.6 PU/g concentration 29.0%. increase had strong effect deterioration dynamic viscosity hydrolysates from 0.2 5.82 Pa·s. A combination extrusion cooking 120oC treatment 'Protolad B' protease enabled peptides molecular mass below 15 kDa.