Analysis of the Hydrolytic Capacities of Aspergillus oryzae Proteases on Soybean Protein Using Artificial Neural Networks

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• 作者：Shiwen Li ; Yong Hu ; Yingmin Hong ; Libin Xu ; Mengzhou Zhou ; Caixia Fu ; Chao Wang ; Ning Xu and Dongsheng Li
• 刊名：Journal of Food Processing and Preservation
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：40
• 期：5
• 页码：918-924
• 全文大小：157K
• ISSN：1745-4549

文摘

An artificial neural network (ANN) model was established to predict the hydrolytic capacities of Aspergillus oryzae proteases on soybean protein. The available training data were split in two subsets: training and testing data, which comprised 25 and six groups of proteases, respectively. These data served as the inputs of ANN to predict small peptide content, degree of hydrolysis and free amino nitrogen content. This network included three neurons in the single hidden layer with a low mean squared error. The predicted results were similar to the actual values (R² > 0.92) and were superior to those of multiple linear regression. Sensitivity analysis revealed that there is a correlation between protease and soy protein hydrolysates. It was also verified that protease and soy protein hydrolysates could serve as inputs and outputs in the ANN. Among the tested proteases, aminopeptidase showed the highest hydrolytic capacity for soybean protein with sensitivity analysis.