In order to prepare oligopeptides with high Fisher （F） value from Perilla meal through enzymatic hydrolysis, a two- step enzymatic hydrolysis of proteins from Perilla using alcalase and papain was investigated. The optimal hydrolysis conditions were 5% substrate concentration, pH 8.5, reaction temperature at 60 ℃, 3% enzyme amount and 24 min reaction for alcalase as the In＇st step hydrolysis; pH 7.0, reaction temperature at 55 ℃, 1% enzyme amount and 4 h reaction for papain as the second step hydrolysis. The aromatic amino acids in hydroly...
