The enzymatic hydrolysis of soy protein isolate by Corolase PP under high hydrostatic pressure and its effect on bioactivity and characteristics of hydrolysates

2018 ◽  
Vol 245 ◽  
pp. 89-96 ◽  
Author(s):  
Haining Guan ◽  
Xiaoqin Diao ◽  
Fan Jiang ◽  
Jianchun Han ◽  
Baohua Kong
Keyword(s):  
Hydrostatic Pressure ◽  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
High Hydrostatic Pressure ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Hydrolysis Of

scholarly journals Optimization of the Enzymatic Hydrolysis of Soy Protein Isolate by Alcalase and Trypsin

2017 ◽  
Vol 14 (1) ◽  
pp. 193-200
Author(s):  
Leila Rostammiry ◽  
Mohammad reza Saeidiasl ◽  
Reza Safar ◽  
Rohollah Javadian
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Hydrolysis Of

scholarly journals Investigation of Enzymatic Hydrolysis Kinetics of Soy Protein Isolate: Laboratory And Semi-Industrial Scale

2022 ◽  
Author(s):  
Nikita Pozdnyakov ◽  
Sergey Shilov ◽  
Alexandr Mikhailovich Lukin ◽  
Maxim Bolshakov ◽  
Evgeny Sogorin
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Industrial Scale ◽  
Industrial Experiments ◽  
Soy Protein Hydrolysate ◽  
Kinetics Of ◽  
Hydrolysis Of

Abstract Soy protein isolate is a worthy substitute for meat protein. However, its low level of digestibility limits its spread to new market niches. This problem can be solved by enzymatic hydrolysis of soy protein to peptides. Several research teams have already been solving this problem, but their results were obtained under laboratory conditions and do not provide information about the reproducibility of the results on an industrial scale. In this paper, we have compared the results of laboratory and semi-industrial experiments of enzymatic hydrolysis of protein. Also the kinetics of the reaction under different conditions is shown, and the final product is characterized. The obtained results of semi-industrial experiments can form the basis of industrial regulations for the production of soy protein hydrolysate as an easily digestible form of dietary protein for athletes and patients with digestive disorders.

Improving the Foaming Properties of Soy Protein Isolate Through Partial Enzymatic Hydrolysis

2013 ◽  
Vol 31 (13-14) ◽  
pp. 1545-1552 ◽  
Author(s):  
Maomao Zeng ◽  
Benu Adhikari ◽  
Zhiyong He ◽  
Fang Qin ◽  
Xiaolin Huang ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Foaming Properties
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