Optimization of Enzymatic Production of Oligopeptides from Apricot Almonds Meal with Neutrase and N120P

Neutrase 0.8L and N120P proteases were used for oligopeptide production from apricot almonds meal, and response surface design was carried out to optimize the effect of hydrolysis conditions on hydrolysis degree (DH) and oligopeptide yield rate. Four independent variables were used to optimize the hydrolysis process: hydrolysis temperature (X-1), enzyme-to substrate ratio (E/S) (X-2), substrate concentration (X-3) and reaction time (X-4). Statistical analysis indicated that the four variables, quadratic terms of X-1, X-3, and X-4, and the interaction terms with X-1 had a significant (p < 0.05) effect on DH. The yield rate was also significantly affected by the four variables and quadratic terms of X-1, X-2 and X-4. Two mathematical models with high determination coefficient were obtained and could be employed to optimize protein hydrolysis. The optimal hydrolysis conditions were determined as follows: hydrolysis temperature 52.5 degrees C; enzyme-to-substrate ratio (E/S) 7200 U/g; substrate concentration 2%; reaction time 173 min. The initial pH 6.5 and Neutrase-to-N120P dosage ratio 2: 1 were fixed in this study according to the preliminary research. Under these conditions, the experimental DH and yield rate were 34.10 +/- 5.25% and 72.42 +/- 2.27%, respectively.