STUDY ON USING THE CRUDE BROMELIN FROM PEEL OF PINEAPPLE TO INCREASE THE AMINO ACID IN SOYA MILK
Abstract
Increasing the ratio of amino acid in soya milk, a popular drink, will help improve the protein absorbtion of digestive system. The study focus on assessing the content of amino acid in some kinds of soya milk; the protein hydrolytic yield of crude bromelin. On that basis, the optimal time and temperature of the bromelin activity will be surveyed. The results indicated the bromelin activity of 0.04U/mL soya milk showed the best hydrolytic yield. Screening suitable parameters and optimizing the effects of temperature and hydrolytic time by the response surface methodology (RSM) showed the highest yield of hydrolysing soya milk protein was recored at 60oC for 276 minutes. The amino acid content of the hydrolysed soya milk gots 1.20 ± 0.04mg tyrosine equivalent (TE)/mL soya milk.