|
KMID : 0903519970400050404
|
|
Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1997 Volume.40 No. 5 p.404 ~ p.408
|
|
|
Characteristic Properties of Enzymatically Hydrolyzed Soy Proteins for the Use in Protein Supplements
|
|
|
|
|
Abstract
|
|
|
|
Enzymatically hydrolyzed vegetable protein (eHVP) was produced from soy protein using proteases, and the physicochemical properties were examined. Soy protein hydrolysate of 60% protein and 50% degree of hydrolysis was useful for the base of savory ingredients. The Maillard-reacted and flavoring compound-added hydrolysate had improved flavor. It was for enzymatically hydrolyzed soy sauces and dehydrated seasonings. ISP hydrolysate of low molecular weight (MW∼250) and high protein content (85%) was suitable for special uses such as infant diets, sports nutrition, and medical diets. The eHVP gave no limitation of dosage in the formulation as a flavor enhancer. The byproduct of protein hydrolysis was found to have high content of fiber (21%) and to have potential for the use as dietary fiber or bulking agents.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|