Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates
Commercial defatted soy flour (DSF) was dispersed in distilled water at pH 7 to prepare 5% aqueous dispersion. Soy protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of the DSF using three different proteases (Flavourzyme 1000 L, No-vozym FM 2.0 L and Alcalase 2.4 L FG). The highest de...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Czech Academy of Agricultural Sciences
2002-02-01
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Series: | Czech Journal of Food Sciences |
Subjects: | |
Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200201-0002_enzymatic-hydrolysis-of-defatted-soy-flour-by-three-different-proteases-and-their-effect-on-the-functional-prop.php |