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Enzymolysis of soybean protein isolate with flavor protease and impact on its functional characteristics
  
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KeyWord:flavor protease  soybean protein isolate  functional characteristics
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TIAN Jie  
CHAI Shasha  
HU Chuanrong,etc  
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Abstract:
      Soybean protein isolate was enzymolyzed by flavor protease, the effects of pH, enzymolysis temperature, enzyme dosage and enzymolysis time on the enzymatic reaction were researched, and the influence of enzymatic reaction on the functional characteristics of soybean protein isolate hydrolysate was studied. The results showed that the optimal enzymolysis conditions were obtained as follows: pH 65, enzymolysis temperature 50℃, enzyme dosage 0.7% and enzymolysis time 3 h, and the degree of hydrolysis was 17.42% under these conditions; with enzymatic reaction continuing, the solubility and digestibility in vitro of soybean protein isolate hydrolysate increased, the viscosity and emulsifying ability decreased, and the water retention and emulsion stability first rised then reduced.
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