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.

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 Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 636 ◽  
Author(s):  
Marta Padial-Domínguez ◽  
F. Javier Espejo-Carpio ◽  
Raúl Pérez-Gálvez ◽  
Antonio Guadix ◽  
Emilia M. Guadix
Keyword(s):  
Fish Oil ◽  
Soy Protein ◽  
Protein Hydrolysate ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Degree Of Hydrolysis ◽  
Emulsifying Properties ◽  
Oil In Water ◽  
Soy Protein Hydrolysate

The incorporation of lipid ingredients into food matrices presents a main drawback—their susceptibility to oxidation—which is associated with the loss of nutritional properties and the generation of undesirable flavors and odors. Oil-in-water emulsions are able to stabilize and protect lipid compounds from oxidation. Driven by consumers’ demand, the search for natural emulsifiers, such as proteins, is gaining much interest in food industries. This paper evaluates the in vitro emulsifying properties of protein hydrolysates from animal (whey protein concentrate) and vegetal origin (a soy protein isolate). By means of statistical modelling and bi-objective optimization, the experimental variables, namely, the protein source, enzyme (i.e., subtilisin, trypsin), degree of hydrolysis (2–14%) and emulsion pH (2–8), were optimized to obtain their maximal in vitro emulsifying properties. This procedure concluded that the emulsion prepared from the soy protein hydrolysate (degree of hydrolysis (DH) 6.5%, trypsin) at pH 8 presented an optimal combination of emulsifying properties (i.e., the emulsifying activity index and emulsifying stability index). For validation purposes, a fish oil-in-water emulsion was prepared under optimal conditions, evaluating its physical and oxidative stability for ten days of storage. This study confirmed that the use of soy protein hydrolysate as an emulsifier stabilized the droplet size distribution and retarded lipid oxidation within the storage period, compared to the use of a non-hydrolyzed soy protein isolate.

scholarly journals KARAKTERISASI HIDROLISAT PROTEIN KEDELAI HASIL HIDROLISIS MENGGUNAKAN PROTEASE DARI TANAMAN BIDURI (Calotropis gigantea)

2007 ◽  
Vol 13 (1) ◽  
pp. 7-13
Author(s):  
Yuli Witono ◽  
Aulanni’am Aulanni’am ◽  
Achmad Subagio ◽  
Simon Bambang Widjanarko
Keyword(s):  
Enzymatic Hydrolysis ◽  
Maillard Reaction ◽  
Soy Protein ◽  
Soluble Protein ◽  
Protein Hydrolysate ◽  
Soluble Protein Content ◽  
Organoleptic Evaluation ◽  
Umami Taste ◽  
Soy Protein Hydrolysate ◽  
Hydrolysis Of

Properties of soy protein hydrolysate produced by protease from biduri plant were studied. The soy protein hydrolysate had different properties due to various concentrations and hydrolysis times of protease from biduri. Enzymatic hydrolysis of the soy protein decreased significantly in the TBA value. This process increased the soluble protein content and promoted the Maillard reaction, resulting in a more brown color. Moreover, the soy protein hydrolysate had a higher value of umami taste by organoleptic evaluation.

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

Starch digestion kinetics of extruded reformed rice is changed in different ways with added protein or fiber

2019 ◽  
Vol 10 (8) ◽  
pp. 4577-4583 ◽  
Author(s):  
Kuenchan Na-Nakorn ◽  
Thanawit Kulrattanarak ◽  
Bruce R. Hamaker ◽  
Sunanta Tongta
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Starch Digestion ◽  
Two Phase ◽  
Corn Bran ◽  
Digestion Kinetics ◽  
Kinetics Of

Extruded rice with added 20% soy protein isolate or corn bran showed two-phase [(k1/k2) high/low, low/high] kinetic patterns.

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