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KMID : 0380620150470060772
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Korean Journal of Food Science and Technology
2015 Volume.47 No. 6 p.772 ~ p.778
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Hydrolysis of Isolate Soybean Protein Using Subcritical Water
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Hwang Yun-Hee
Cho Hyung-Yong
Kim Ko-Rae
Lee Seok-Hoon
Choi Mi-Jung
Shin Jung-Kue
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Abstract
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Hydrolysis of isolate soybean protein (ISP) using subcritical water (SCW) was conducted to study the feasibility for producing protein hydrolyzate. SCW hydrolysis of SPI suspension (5-15%) was conducted in an electrically heated batch reactor (2 L). The effects of temperature (230 to 270°C) and holding time (10 to 50 min) on the degree of hydrolysis (DH) and the production of amino acids were studied by surface response method. The DH was determined by derivatizing the hydrolyzates with ortho-phthalaldehyde (OPA) solution. It was confirmed that reaction temperature and holding time affected the hydrothermolysis of soybean protein. However, the holding time was less effective on amino acid yield when the temperature was higher than 230°C. In order to achieve optimal yields of amino acids exceeding 43%, the temperature should be within the range between 256 and 268°C with holding time from 29 to 41 min, respectively. A maximum estimated amino acid yield of 43.5% was obtained at 268°C for 35 min.
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KEYWORD
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isolate soy protein, subcritical water, hydrolysis
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