Hydrolysis of soy protein isolate by different proteolytic enzymes.

摘要

Soy protein isolates (SPI) were extracted from defatted soy flour/flakes at various dilutions (5-25 times water) and its chemical compositions viz., fat, protein, ash, carbohydrate and fibre content were studied. Soy protein isolate was subjected for enzymatic hydrolysis using various enzymes like neutrase, trypsin and alpha -chymotrypsin with different enzyme: substrate ratios viz., 1:25, 1:50 and 1:100. Among these, alpha -chymotrypsin was found most hydrolytic followed by neutrase and trypsin respectively. The per cent DH of 3.89, 2.10 and 1.20 were observed in alpha -chymotrypsin treated SPI with E:S ratio 1:25, 1:50 and 1:100 at 15 min duration while neutrase showed DH of 4.10, 3.55 and 2.58 at 120 min followed by 3.26, 2.38 and 1.80 per cent by trypsin which took more than 180 min respectively for same enzyme substrate ratio. However, hydrolysis was restricted to 4 per cent to have minimum bitterness in the hydrolysates.