Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

Effect of Limited Hydrolysis on Traditional Soy Protein Concentrate

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The influence of limited proteolysis of soy protein concentrate on proteinextractability, the composition of the extractable proteins, their emulsifying properties andsome nutritional properties were investigated.Traditional concentrate (alcohol leachedconcentrate) was hydrolyzed using trypsin and pepsin as hydrolytic agents.Significantdifferences in extractable protein composition between traditional concentrate and theirhydrolysates were observed by polyacrylamide Vacuum Motor Filter gel electrophoresis (PAGE) and by SDSPAGE.

All hydrolysates showed better extractability than the original protein Specialty Pipes concentrate,whereas significantly better emulsifying properties were noticed at modified concentratesobtained by trypsin induced hydrolysis.These improved properties are the result of twosimultaneous processes, dissociation and degradation of insoluble alcohol-induced proteinaggregates.Enzyme induced hydrolysis had no influence on trypsin-inibitor activity, andsignificantly reduced phytic acid content.