Functional Properties of Soy Protein Isolate Hydrolysed with Neutrase Enzyme

摘要

Soybean products have a great potential in food manufacture due to their unique nutritional and functional properties. Hence, a study was conducted to know the suitability of the proteolytic enzyme neutrase in improving the functional properties. Soyprotein isolate (SPI) with 90 per cent protein was subjected for enzymatic hydrolysis using enzyme neutrase at three different ratios viz., 1:25, 1:50, 1:100 and various functional properties were evaluated. A statistically significant increase in solubility, water holding and oil holding properties with decreased emulsifying and foaming stability were observed with hydrolysed SPI compared to unhydrolysed SPI. Hydrolysates (H-SPI) prepared out of neutrase enzyme (1:25) gave better functionality.