In order to prepare digested Protein source for the Weanling Food from soybean, an attempt was made to decompose steamed soybean protein to amino acids and peptides by protease and cellulase produced from Aspergillus niger and Aspergillus sojae.
In this paper, the optimum condition for digestion of soybean protein were studied and also investigated the effects of decolorization of it.
As the results, followings were obtained;
1. As steaming conditions, a treatment under 15 lb of pressure and 10 minutes of heating shows most effective.
2. The optimum pH of Asp, sojae enzyme for the digestion of soybean protein is 6.0, while that of Asp. niger enzyme is 4.4.
In successievly-decomposing with Asp. sojae and Asp. niger, it shows the most effective on ratio of water-soluble-nitrogen to total nitrogen and amino-nitrogen to total nitrogen than any other separate treatments.
3. The suitable amount of the enzyme solution to that of the soybean substrate paste, in volume, is 1 : 2.
4. Digestion ratio of soybean protein indicates the gradual and steady effects of increasing time of digestion, but 8 hour-digestion regarding to putrefaction was suitable.
5. The most effective decolorization was successively passed on culumns of active carbon and anion exchanger (Dowex 2-x-8) at room temperature. In separate treatments, the effective order of decolorization was as follows; (Dowex 2-x-8)$gt;Active carborn$gt;Amberite IR-120
6. The powder type of the soy protein source obtained by concentration below 60℃ contains 12.51% of moisture, 66.31% of protein, 4.25% of fat, 12.75% of carbohydrate, 4.18% of ash.
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