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

被引：89

作者：

Chiang, WD ^{[1
]}

Shih, CJ ^{[1
]}

Chu, YH ^{[1
]}

机构：

[1] Food Ind Res & Dev Inst, Hsinchu 300, Taiwan

来源：

FOOD CHEMISTRY | 1999年 / 65卷 / 02期

关键词：

D O I：

10.1016/S0308-8146(98)00193-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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 sts compared to intact ISP. The antioxidant activity of ISP was remarkably enhanced by enzyme hydrolysis. The hydrolysate from the 30,000 daltons MWCO membrane had a much higher antioxidant activity than that from the 3000 daltons MWCO membrane. The results suggested that both selected enzymes and MWCO membrane governed the functional properties of protein hydrolysates. Long-term operation study showed that the membrane reactor system could maintain a steady production of ISP hydrolysate over 16 h. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：189 / 194

页数：6

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