Processing of Modified Soy Proein by Limited Enzymatic Hydrolysis - Ultrafiltration

FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (5): 163-166.

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Processing of Modified Soy Proein by Limited Enzymatic Hydrolysis - Ultrafiltration

YANG Guo-Long, ZHAO Mou-Ming, YANG Xiao-Quan, XU Xin, PENG Zhi-Ying

1.School of Food Science and Technology, Henan University of Technology, Zhengzhou 450052,China; 2.College of Food and Biological Engineering, South China University of Technology, Guangzhou 510640, China

Online:2006-05-15 Published:2011-09-16

Abstract

Abstract: Modified soybean protein concentrates with high content of 11S subunits were produced by limited hydrolysis and ultrafiltration. Water extracts of defatted soy flour were selectively hydrolysed and ultrafiltrated, Modified soy protein was obtained by freezing dry the retentates. It was proved by SDS-PAGE that the product mainly contains 11S subunits. The yield is better than 80%, and the protein content of the product is better than 70%.

Key words: modified soy protein, limited enzymatic hydrolysis, ultrafiltration

YANG Guo-Long, ZHAO Mou-Ming, YANG Xiao-Quan, XU Xin, PENG Zhi-Ying. Processing of Modified Soy Proein by Limited Enzymatic Hydrolysis - Ultrafiltration[J]. FOOD SCIENCE, 2006, 27(5): 163-166.

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Processing of Modified Soy Proein by Limited Enzymatic Hydrolysis - Ultrafiltration

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