Preparation technology of perilla peptides

The defatted perilla meal used as a raw material was pretreated with acidic ethanol-water solvent to remove phytic acid and tannin,then was hydrolyzed by alkaline protease Alcalase to prepare perilla peptides.The influencing factors such as time,temperature,pH value,concentration of substrate and the amount of enzyme were studied.Through the single factor and orthogonal experiments,the optimum conditions for hydrolysis were confirmed as follows: concentration of substrate 30 g/L,pH 9.5,temperature 60℃,the amount of enzyme 7%,time 4.0 h.Under these optimum conditions,the degree of hydrolysis was 38.75%,and the recovery rate of nitrogen was 87.62%.The hydrolysate was decolorizated,and the optimum conditions were determined as follows:the amount of active carbon 5%,pH 3,temperature 60℃,time 40 min.The bleached hydrolysate was treated by freeze-drying to get the finish product.In the product,the protein content was 67.1%,and the component with relative molecular weight below 1 000 was 85.3%.