HYDROLYZED SOY PROTEIN
Protein hydrolyzates, soya
CAS: 68607-88-5
Molecular Formula:
HYDROLYZED SOY PROTEIN - Names and Identifiers
HYDROLYZED SOY PROTEIN - Physico-chemical Properties
| Density | 1.284g/cm3 at 21.6℃ |
| Vapor Presure | 0.001Pa at 50℃ |
| Appearance | Solid:particulate/powder |
| Use | Uses natural amino acid type seasoning. Widely used in a variety of processed foods and cooking. When used in combination with chemical flavorings, a variety of unique flavors can be formed. |
HYDROLYZED SOY PROTEIN - Study on the synergistic hydrolysis of soybean protein by endonuclease and endopeptidase
from VIP
reading: 124 Author: Zhu Haifeng , ban Yufeng , Zhao Hui Abstract: soybean proteolysis often produces bitter taste, and endopeptidases can effectively hydrolyze bitter peptides, but they have little effect on intact protein macromolecules, it must therefore be used in combination with or after the endonuclease. The feasibility of co-hydrolysis of soybean protein with endopeptidase alkaline protease from Bacillus subtilis (A1calase 2.4L) and endopeptidase acidic protease from Aspergillus niger (3000U/g) was studied: the synergistic effect of endopeptidase Aspergillus niger acid protease and endonuclease subtilisin alkaline protease was used to hydrolyze soybean protein, moreover, the degradation rate of soybean protein and the degree of hydrolysis of the hydrolysate were significantly increased. Key words: soy protein hydrolysate; debittering; Endopeptidase; Endonuclease; Aspergillus niger acid protease DOI: 10.3969/j.issn.1005-9989.2004.04.010 cited: year: 2004
Last Update：2024-01-02 23:10:35
HYDROLYZED SOY PROTEIN - Study on the hydrolysis of soybean protein by heating with two enzymes
from VIP Journal Professional Edition
Author:
Liu Jing , Li xiang , Zhang Guanghua
Abstract:
The hydrolysis of soybean protein isolate by neutral protease and alkaline protease under microwave heating was studied. The effects of pH value, single enzyme dosage, temperature, substrate concentration, microwave time and other factors on the hydrolysis of soybean protein were analyzed. With amino acid nitrogen as the index, the sequence of double enzyme hydrolysis and enzyme addition was determined. The molecular weight of the hydrolyzed polypeptide was determined by capillary electrophoresis. The results showed that the molecular weight of soybean peptide prepared by microwave heating double enzyme hydrolysis was mainly below 8000da, which was significantly better than that of single enzyme.Key words:
soy protein; Dual-enzyme hydrolysis; Capillary electrophoresis; microwave; Polypeptide
DOI:
CNKI:SUN:ZNGZ.0.2008-12-014
cited:
year:
2008
Last Update：2023-08-16 22:09:50
HYDROLYZED SOY PROTEIN - Study on alkaline hydrolysis of soybean protein
from VIP Journal Professional Edition
Author:
Abstract:
In this paper, soybean protein was used as raw material to prepare new seasoning by alkaline hydrolysis. The results showed that the factors affecting the degree of hydrolysis were hydrolysis time, alkali concentration and liquid-solid ratio. When the temperature is constant, the optimum hydrolysis time is 15~16h, the concentration of sodium hydroxide is 5N, and the ratio of liquid to solid is 1.8% ~ 2.0%(V/V). The content of amino acid varies with the degree of hydrolysis.
Key words:
alkaline method hydrolysis soy protein process conditions
DOI:
CNKI:SUN:SPGY.0.1998-05-007
cited:
year:
1998
Last Update：2023-08-16 22:09:50
HYDROLYZED SOY PROTEIN - Reference Information
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| use | natural amino acid seasoning. Widely used in various processed foods and cooking. If used in combination with chemical seasonings, various unique flavors can be formed. |
| production method | there are three methods of acid separation, enzyme and alkali hydrolysis, generally acid method is the main method. In soybean, wheat, peanut, corn and rice and other plant protein raw materials, add concentrated hydrochloric acid for water decomposition (1lO ℃ reflux acidolysis), after neutralization, decolorization, deodorization, re-filtration and concentration into a slurry, or spray drying into powdered finished products. |
Last Update：2024-04-09 20:52:54
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CAS: 68607-88-5
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CAS: 68607-88-5
Tel: 0086-551-65418684
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QQ: 2881500840
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