Study on Enzymatic Limited Hydrolysis of Soy Protein Isolate

Abstract

Abstract: The enzymatic limited hydrolysis (x<6.0) of soy protein isolate (SPI) was carried out with the pH－ stat method under pH8.0,T=50℃ .The effects of the main parameters including[E]/[S]in mole ratio and reaction time t on the degree of hydrolysis (x) and the solubility were investigated.The results showed that x could be regulated to below 6.0％ with the mentioned factors[E]/[S]=0.4％ ,T=50℃ and pH8.0 within about 25min.The solubility of the hydrolysate in acetic pH range got improved obviously.The experiment results showed that the enzyme－ substrate intermediate induced the enzyme inhybition and inactivation.A critical[S] would correspond to a [E],which was 96.77mg/ml under the experiment condition.

Key words: , Soy protein isolate (SPI) Enzyme Limited hydrolysis Preparation Kinetics；

LIU Lin. Study on Enzymatic Limited Hydrolysis of Soy Protein Isolate[J]. FOOD SCIENCE, 2001, 22(4): 36-39.

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Study on Enzymatic Limited Hydrolysis of Soy Protein Isolate

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