Hydolysis Optimization and the Effect on Myogenenic Differentiation of Soy Peptides from Soy Protein Isolates by Alcalase and Flavorzyme (P17-001-19)

摘要

ObjectivesSoy peptides, a hydrolysates product of soy protein, which has the same essential amino acid composition as soy protein. However, soy peptides is more easily digested and absorbed by the human body, with greater nutritional and functional properties. The aim of this study was to optimize hydrolysis condition of SPI by Alcalase and Flavorzyme and determine the effect of the two kinds of hydrolysates on myogenetic differentiation.