Keywords

Soybean Peptides, Hydrolysis Degree, Soluble Nitrogen Index, Turbidity, Emulsifying Activity, Emulsifying Stability

Abstract

Bacillus subtilis BsShi HeziIII fermented soybean meal powder to produce a peptide solution. Peptide solutions with different fermentation times have different processing characteristics. The degree of hydrolysis DH increases with the extension of fermentation time; the soluble nitrogen index (NSI) is related to both fermentation time and pH value. Generally speaking, the longer the fermentation time, the greater the NSI, and the NSI is higher under neutral pH conditions; turbidity The turbidity is affected by the pH value. The lower the pH value, the higher the turbidity. The 36h polypeptide solution has a lower turbidity in the pH range of 3.0 to 7.0. The polypeptide solutions all have good emulsification, but poor emulsification stability.

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Original research done by Wan Qi, Lu Fengxia, Lu Zhaoxin, Gao Hong

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