Functional properties of soy protein hydrolysates obtained by selective proteolysis

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• 作者：Tsumura ; Kazunobu ; Saito ; Tsutomu ; Tsuge ; Keisuke ; Ashida ; Hiroko ; Kugimiya ; Wataru ; Inouye ; Kuniyo
• 关键词：Soy protein hydrolysate ; Functional properties ; Formula Not Shown -conglycinin ; Glycinin ; Salt-soluble meat protein
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：2005
• 出版时间：May, 2005
• 年：2005
• 卷：38
• 期：3
• 页码：255-261
• 全文大小：398 K

文摘

Soy protein hydrolysates were produced from a soy protein isolate (SPI) in which either the glycinin or Formula Not Shown -conglycinin fractions had been selectively hydrolysed. The solubility, apparent viscosity, emulsifying activity, whippability and gel-forming ability of each hydrolysate were determined. Both hydrolysates had minimum solubility at around the same level of pH 4.5 as that of SPI. The reduced- Formula Not Shown -conglycinin hydrolysate (RCH) showed lower apparent viscosity than the reduced-glycinin hydrolysate (RGH). Increased whippability was observed with both hydrolysates in comparison with SPI, whereas lower emulsifying activity was found, except at acidic pH 4. RCH retained more gel-forming ability than RGH when determined by mixing with salt-soluble meat protein. This result was supported by observation of the microstructure of the gels.