| Summary: | In this experiment, a multi-enzyme method was used to prepare rapeseed peptides by stepwise hydrolysis of rapeseed proteins. Based on four single-factor experiments of hydrolysis temperature, hydrolysis time, pH value and enzyme addition, the response surface methodology was used to optimize the hydrolysis conditions of rapeseed proteins. The results showed that the optimal experimental conditions were 55.5 ℃ of temperature, 90 min of hydrolysis time, 10.5 of pH, and 10 400 U/g of enzyme addition. The hydrolysis degree was 31.64% under these conditions. The second hydrolysis was carried out by using compound flavor protease. The debittering effect of rapeseed peptide was remarkable, and the hydrolysis degree reached more than 38% after 120 min of hydrolysis time. This experiment improved the extraction rate of rapeseed peptides and obtained rapeseed peptides with good debittering effect.
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