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2013•Journal of Shaanxi University of Science & TechnologyRequires access

Influence of enzyme solution modified treatment on soy protein properties

Yingying Zhao

Open publisher page 1 citations

Abstract

This experiment used papain and neutral protease as enzyme to explore the influence of gel performance and the properties of solution under different degree of hydrolysisn for soy protein.The results showed that the protease hydrolysis was not conducive to the gel properties of the soy protein,but can significantly improved the dissolution properties of soy protein.Compared with the neutral protease,the papain hydrolysis has more significant impact on the nature of soybean protein.

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What this paper is about

This experiment used papain and neutral protease as enzyme to explore the influence of gel performance and the properties of solution under different degree of hydrolysisn for soy protein.The results showed that the protease hydrolysis was not conducive to the gel properties of the soy protein,but can significantly improved the dissolution properties of soy protein.Compared with the neutral protease,the papain hydrolysis has more significant impact on the nature of soybean protein.

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Available abstract

This experiment used papain and neutral protease as enzyme to explore the influence of gel performance and the properties of solution under different degree of hydrolysisn for soy protein.The results showed that the protease hydrolysis was not conducive to the gel properties of the soy protein,but can significantly improved the dissolution properties of soy protein.Compared with the neutral protease,the papain hydrolysis has more significant impact on the nature of soybean protein.

Key concepts: Papain, Soy protein, Protease, Hydrolysis, Chemistry, Neutral protease, Proteases, Chromatography

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