Study on Aqueous Enzymatic Extraction of Red Bean Protein

AbstractThe aqueous enzymatic process of red bean protein from red beans was introduced in this paper. The optimum parameters are as follows: pH 8.8, enzyme additive amount 3.5%, hydrolysis temperature 56°C, hydrolysis time 3.5h, materials to water rate 1:6.8 and total oil extraction rate 73.34%. Factor contribution rate obtained from the F-test are as follows: x4>x2>x1>x5>x3