Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system

@inproceedings{Chiang1999FunctionalPO,
  title={Functional properties of soy protein hydrolysate produced from a continuous membrane reactor system},
  author={Wen-Dee Chiang and Chieh-Jen Shih and Yan-Hwa Chu},
  year={1999}
}
Abstract Two types of soy protein hydrolysates were produced by hydrolysis of isolated soy protein (ISP) with a combination of Alcalase and Flavourzyme in a continuous membrane system with 3000 and 30,000 daltons molecular-weight-cut-off (MWCO) membranes, respectively. Both hydrolysates were completely soluble over a pH range of 2–9. Their water-binding capacity increased 1.8–3.4 times at a water activity of 0.6–0.95 as compared to intact ISP. The antioxidant activity of ISP was remarkably… CONTINUE READING

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