Optimizing enzymatic hydrolysis conditions of Chickpea flour through quadratic orthogonal rotation combination design

The Chickpea flour was hydrolyzed with Alacalase and Flavourzyme, and the quadratic regression orthogonal rotary combination design was used to improve the optimization of hydrolysis conditions of Chickpea protein. The results showed that when the initial p H was 8.5 and the temperature was 55℃,the best processing conditions of Chickpea protein enzymolysis were as follows:the substrate concentration 1%,the Alcalase dosage 2000U/g with 2.5h,the adding content of flavourzyme was 4000U/g with 3h. Based on these conditions,the maximum degree of hydrolysis could reach 29.17%.