PROTEASE HYDROLYSIS OF SOYMILK PROTEIN - COMPARISON OF THE TNBS AND OPA METHODS FOR QUANTIFICATION OF DEGREE OFHYDROLYSIS

摘要

In recent years it has been shown that if the extent of soy protein hydrolysis is limited, it is possible to achieve an enhancement in functionality. By limiting the extent of hydrolysis it is also possible to avoid unwanted bitterness. This approachrequires careful control of the proteolytic reaction, because the natural tendency will be that the reaction proceeds beyond the optimal stage to give bitter tasting hydrolyzates with undesirable properties (Adler-Nissen et al, 1983).