2003•Unpublished venueRequires access

Study on Ginger Proteases Hydrolysis of Isolated Soy Protein

Ping Zhang

Abstract

The optimum hydrolysis condition of isolated soy protein (ISP)by partially purified ginger proteases was studied. It is found that temperature at 60 ℃, 2.0% ginger proteases content, pH value at 6.0 and active time at 5 h are the optimum condition of the hydrolysis on ISP with ginger proteases. The degree of hydrolysis(DH) can reach 7.5%. The centrifugal precipitation rate of ISP drink decreases remarkably after treated with ginger protease.Also, its stability is improved. 

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Key concepts: Proteases, Hydrolysis, Protease, Chemistry, Enzyme, Soy protein, Food science, Biochemistry