FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (12): 37-40.

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Effects of Limited Enzymatic Hydrolysis on Gelation Properties and Hydrophobicity of Soy Protein

 SUN  Xin, WANG  Zhang, WANG  Li, CHEN  Li   

  1. 1.Xuzhou V V Food and Beverage Co. Ltd.; 2.College of Food Science, Southern Yangtze University
  • Online:2005-12-15 Published:2011-10-01

Abstract: Hardness of soy-curd and hydrophobicity Index(S0) of soy isolate protein were determined after limited enzymatic hydrolysis by Alcalase and As 1.398. These two parameters, were studied for the change of gelation properties and hydrophobicity of soy protein with the limited degree of hydrolysis(DH).

Key words: limited enzymatic hydrolysis, soy milk, soy protein, gelation properties, hydrophobicity