Enzymatic hydrolysis of defatted soy flour by three different proteases and their effect on the functional properties of resulting protein hydrolysates

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...

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Bibliographic Details
Main Authors: M. Hrčková, M. Rusňáková, J. Zemanovič
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2002-02-01
Series:Czech Journal of Food Sciences
Subjects:
defatted soy flour
proteases
enzymatic hydrolysis
functional properties
foam stability
gelation
protein
sds-page
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

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