NGHIÊN CỨU CÁC YẾU TỐ ẢNH HƯỞNG TỚI QUÁ TRÌNH THỦY PHÂN PROTEIN TỪ LÁ CHÙM NGÂY BẰNG PHƯƠNG PHÁP ENZYME

Abstract

Proteins hydrolyzed from plants are more and more attractive because the hydrolyzation
improves desired characteristics while it doesn’t affect the initial nutrition values of raw
materials. Moringa oleifera leaves containing a wide variety of proteins were hydrolyzed
to smaller molecules. The research determined some parameters affecting the protein hydrolyses of Moringa oleifera leaves by enzymatic methods. Precipitated proteins are hydrolyzed at a suitable condition of enzyme concentration, temperature, pH and time. The
degree of hydrolysis was assessed by using DH value. It is shown that the combination of
endopeptidase (alcalase) and exopeptidase (flavourzyme) for morigan leaf hydrolyses
through two-steps method (Step 1: alcalase 0.6 AU/g protein, at 500C, pH = 8.0, 3 hours;
Step 2: flavourzyme 15 LAU/g protein; 500C; 6.5; 4 hours) gave DH value of 63.7%. The
result showed that the combination use of alcalase and flavourzyme for protein hydrolyses
of Moringa oleifera leaves improved the metabolism of Moringa oleifera protein.